Carrot Cake Recipes Are Having a Moment After One Baker’s Video Hit 1.2 Million Views: 12 Cakes, Bars and Cookies for the Holidays

Carrot cake recipes are quietly stealing the spotlight this fall, and one YouTube baker is a big reason why. The home baking channel Whisk Takers, followed by about 833,000 subscribers, posted a video called I Thought I Knew Carrot Cake… Until I Tried This One, and it has passed 1.2 million views. Two more carrot cake videos from the same channel have reached 1.5 million and 2.3 million views, which tells you how many of us are still chasing the perfect slice. The good news is that carrot cake is one of the most forgiving bakes there is. Below are 12 ideas for the stretch from Thanksgiving to Christmas, from a tall classic layer cake and a pineapple pecan version to cheesecake bars, sandwich cookies, cupcakes, a breakfast loaf and smart tips for freezing slices..

The Carrot Cake Recipes Video 1.2 Million People Watched

The title says it all: a baker who thought carrot cake held no surprises tried a new version and changed their mind. Viewers clearly related, because the Whisk Takers carrot cake video on YouTube has more than 1.2 million views. The channel later added an orange twist version, and the comments are full of people swapping their own tricks. The three that come up again and again are simple: grate the carrots fine, add a little orange, and never skimp on the cream cheese frosting. This tall pecan-wrapped cake puts all three to work..

You will need: 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1/2 teaspoon salt, 4 eggs, 1 1/2 cups sugar, 1 cup oil, 3 cups finely grated carrots, zest of 1 orange, 1/2 cup raisins, 3 cups cream cheese frosting, 1 cup chopped pecans.

How to make it: 1. Heat the oven to 350F and line three 8 inch pans. 2. Whisk the flour, baking powder, soda, cinnamon and salt. 3. Beat the eggs, sugar and oil, then stir in the carrots, zest and raisins. 4. Fold in the dry mix and divide between the pans. 5. Bake 25 to 28 minutes and cool completely. 6. Stack with frosting, cover the outside and press pecans around the base.

Classic Carrot Layer Cake With Cream Cheese Frosting

Every list of carrot cake recipes needs the classic: two tender spice layers, a thick coat of tangy frosting and nothing fancy on top. The secret to that tang is real full-fat cream cheese at room temperature, beaten with soft butter before any sugar goes in. If you love that flavor, our cream cheese recipes gallery has plenty more ways to use the rest of the block. Bake the layers a day ahead; carrot cake is even better after a night in the fridge.

You will need: 1 batch carrot cake batter (see slide 1), 8 ounces cream cheese, 1/2 cup soft butter, 3 cups powdered sugar, 1 teaspoon vanilla, a pinch of salt.

How to make it: 1. Bake the batter in two 9 inch pans for 30 to 35 minutes. 2. Cool the layers completely. 3. Beat the cream cheese and butter until smooth. 4. Add the powdered sugar, vanilla and salt and beat until fluffy. 5. Spread frosting between the layers and over the top and sides. 6. Chill 1 hour before slicing.

Pineapple and Pecan Carrot Cake, the Moist Southern Way

In many Southern kitchens, carrot cake is not finished until a can of crushed pineapple goes into the batter. The fruit keeps the crumb extra moist for days and adds a gentle sweetness that pairs perfectly with toasted pecans. Drain the pineapple lightly but do not squeeze it dry; a little juice is what makes this version so soft. Some bakers also add a handful of shredded coconut. It is the cake that shows up at church suppers and family reunions, and it travels well in its pan.

You will need: 1 batch carrot cake batter (see slide 1), 1 can (8 ounces) crushed pineapple lightly drained, 1 cup chopped toasted pecans, 1/2 cup shredded coconut (optional), 3 cups cream cheese frosting, 12 pecan halves.

How to make it: 1. Heat the oven to 350F and grease two 9 inch pans. 2. Stir the pineapple, chopped pecans and coconut into the batter. 3. Divide between the pans and bake 30 to 35 minutes. 4. Cool completely. 5. Fill and frost with cream cheese frosting. 6. Arrange pecan halves in a ring on top.

The Orange Syrup Trick That Upgrades Carrot Cake Recipes

Orange is the twist everyone is talking about, and a warm syrup soak is the easiest way to use it. While the cake is still hot, poke it all over with a skewer and spoon over a simple syrup of orange juice, sugar and zest. The syrup sinks in and keeps the crumb juicy, while the citrus wakes up the cinnamon and carrot. You can serve it plain with a dollop of whipped cream cheese, or let it cool and frost it as usual. It is a lovely lighter choice after a heavy holiday meal.

You will need: 1/2 batch carrot cake batter (see slide 1), 1/2 cup orange juice, 1/3 cup sugar, zest of 1 orange, candied orange slices for decoration, whipped cream cheese for serving.

How to make it: 1. Bake the batter in a 9 inch round pan at 350F for 35 to 40 minutes. 2. Meanwhile simmer the juice, sugar and half the zest for 3 minutes. 3. Poke the hot cake all over with a skewer. 4. Spoon the warm syrup over slowly so it soaks in. 5. Cool in the pan 30 minutes. 6. Top with the rest of the zest and candied orange slices.

Carrot Cake Cheesecake Bars

If you cannot choose between carrot cake and cheesecake, these bars settle the argument. A thin layer of spiced carrot batter bakes underneath a creamy vanilla cheesecake layer, and both set together in one pan. Cut into neat squares, they are easier to serve than a layer cake and look beautiful on a dessert board. Chill them well before slicing and wipe the knife between cuts for clean edges. They also freeze well, so you can make a pan now and pull it out for a holiday party.

You will need: 1/2 batch carrot cake batter (see slide 1), 16 ounces cream cheese softened, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla, 1/4 cup sour cream, 1/3 cup chopped walnuts, cinnamon for dusting.

How to make it: 1. Heat the oven to 325F and line a 9 by 13 inch pan with parchment. 2. Spread the carrot batter in the pan. 3. Beat the cream cheese, sugar, eggs, vanilla and sour cream until smooth. 4. Pour over the batter and smooth the top. 5. Sprinkle walnuts and a little cinnamon. 6. Bake 35 to 40 minutes, cool, then chill 4 hours before cutting.

Carrot Cake Sandwich Cookies With Cream Cheese Filling

All the flavor of carrot cake fits in the palm of your hand with these soft, chewy cookies. Oats and finely grated carrot give them a tender, almost cakey bite, and a swipe of cream cheese filling turns two cookies into one irresistible sandwich. They pack neatly into cookie tins, which makes them a smart choice for holiday swaps and teacher gifts. Keep the filled cookies in the fridge, and let them sit out for ten minutes before serving so the filling softens.

You will need: 1/2 cup soft butter, 1/2 cup brown sugar, 1/4 cup sugar, 1 egg, 1 teaspoon vanilla, 1 1/4 cups flour, 1 cup rolled oats, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1 cup finely grated carrots, 1/2 cup raisins, 1 1/2 cups cream cheese frosting.

How to make it: 1. Heat the oven to 350F. 2. Cream the butter and sugars, then beat in the egg and vanilla. 3. Stir in the flour, oats, cinnamon and soda. 4. Fold in the carrots and raisins. 5. Scoop tablespoon mounds onto lined sheets and bake 10 to 12 minutes. 6. Cool, then sandwich pairs with frosting.

Carrot Cake Cupcakes for the Thanksgiving Dessert Table

Cupcakes are the friendliest way to serve carrot cake to a crowd, because nobody has to fight over the knife. One batch of batter makes about two dozen, and they bake in under twenty minutes. Top each one with a swirl of cream cheese frosting and a tiny piped carrot made from orange frosting and a green leaf, and the kids at the table will want to help decorate. Set them out on a tiered stand next to the pies and watch which tray empties first.

You will need: 1 batch carrot cake batter (see slide 1), 24 paper liners, 3 cups cream cheese frosting, 1/4 cup frosting tinted orange, 2 tablespoons frosting tinted green.

How to make it: 1. Heat the oven to 350F and line two muffin pans. 2. Fill each liner two thirds full. 3. Bake 18 to 20 minutes until a toothpick comes out clean. 4. Cool completely. 5. Pipe a swirl of cream cheese frosting on each. 6. Pipe small orange carrots with green tops on each cupcake.

Carrot Sheet Cake for a Big Family Crowd

When the whole family is coming, skip the layers and bake it in one big pan. A sheet cake needs no stacking, no leveling and no fancy decorating; just spread the frosting right in the pan and cut squares as people come back for more. It also stays fresh under a lid or a sheet of foil, so it is easy to carry to a potluck or a church dinner. Rows of chopped pecans and a few piped carrots make it look festive in minutes.

You will need: 1 1/2 batches carrot cake batter (see slide 1), 4 cups cream cheese frosting, 1 cup chopped pecans, orange and green frosting for decoration.

How to make it: 1. Heat the oven to 350F and grease a 12 by 18 inch sheet pan. 2. Spread the batter evenly. 3. Bake 30 to 35 minutes until the center springs back. 4. Cool completely in the pan. 5. Spread the frosting over the top. 6. Mark squares, sprinkle pecans in rows and pipe a small carrot on each square.

Carrot Cake Loaf for Lazy Holiday Breakfasts

This is carrot cake dressed for breakfast. The batter bakes in a single loaf pan into a moist quick bread with a lightly crisp top, and a thin drizzle of cream cheese glaze is all it needs. Slice it thick and serve it with coffee on the slow mornings between Thanksgiving and New Year, or toast a slice in a skillet with a little butter. Wrapped in parchment and tied with string, a loaf also makes a sweet homemade gift for neighbors.

You will need: 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1/4 teaspoon salt, 2 eggs, 3/4 cup brown sugar, 1/2 cup oil, 1/4 cup milk, 1 1/2 cups grated carrots, 1/2 cup walnuts, 1/3 cup raisins, 2 ounces cream cheese, 1/2 cup powdered sugar.

How to make it: 1. Heat the oven to 350F and line a 9 by 5 inch loaf pan. 2. Whisk the dry ingredients. 3. Beat the eggs, sugar, oil and milk, then stir in the carrots, walnuts and raisins. 4. Fold in the dry mix and pour into the pan. 5. Bake 55 to 60 minutes and cool. 6. Whisk the cream cheese, powdered sugar and a splash of milk and drizzle on top.

Carrot Cake Baked Oatmeal With No Added Sugar

One of the most popular videos on the Whisk Takers channel mixes carrot, oats and apple, and this cozy baked oatmeal follows the same idea. It has no added sugar; ripe banana, grated apple and raisins bring the sweetness, and cinnamon makes the whole kitchen smell like carrot cake. Stir it together the night before, bake it in the morning, and you have a warm dish that feeds the whole house. Leftover squares reheat in the microwave in about a minute.

You will need: 2 cups rolled oats, 1 1/2 teaspoons cinnamon, 1 teaspoon baking powder, a pinch of salt, 1 ripe banana mashed, 1 1/2 cups milk, 1 egg, 1 cup finely grated carrots, 1 small apple grated, 1/3 cup raisins, 1/3 cup chopped walnuts, plain yogurt for serving.

How to make it: 1. Heat the oven to 375F and grease an 8 inch baking dish. 2. Mix the oats, cinnamon, baking powder and salt. 3. Whisk the banana, milk and egg. 4. Stir everything together with the carrots, apple, raisins and walnuts. 5. Pour into the dish and bake 35 to 40 minutes until set and golden. 6. Serve warm with a spoonful of yogurt.

Brown Butter Carrot Cake With Toasted Walnuts

Swap the oil for browned butter and carrot cake suddenly tastes nutty, toasty and a little like caramel. Cook the butter gently until it smells like hazelnuts and the bits at the bottom turn golden brown, then let it cool before mixing. Toasting the walnuts in the same pan doubles that deep flavor. Bake it in a tube pan for a pretty ring, frost the top and crown it with walnut halves. It is the grown-up version of the classic, and it is perfect for a Christmas Eve dessert.

You will need: 1 batch carrot cake batter (see slide 1) made with 1 cup browned butter instead of oil, 1 1/2 cups walnuts toasted, 2 cups cream cheese frosting.

How to make it: 1. Melt the butter in a light pan and cook, swirling, until golden brown and nutty. 2. Cool for 15 minutes. 3. Make the batter with the browned butter and fold in 1 cup chopped toasted walnuts. 4. Pour into a greased tube pan and bake at 350F for 50 to 55 minutes. 5. Cool completely and unmold. 6. Frost the top and arrange the remaining walnut halves.

How to Grate, Store and Freeze Carrot Cake Recipes for Christmas

The first trick from the viral videos is also the easiest: grate the carrots on the fine side of a box grater. Fine shreds melt into the batter and keep the cake soft, while thick shreds can make it wet and stringy. Never use bagged pre-shredded carrots; they are too dry. Frosted carrot cake keeps in the fridge for up to five days. To get ahead for Christmas, freeze unfrosted layers or single frosted slices, wrapped tightly, for up to three months, and thaw overnight in the fridge.

You will need: Fresh whole carrots, a box grater, plastic wrap, foil, freezer bags, a baking sheet.

How to make it: 1. Peel the carrots and grate them on the fine holes. 2. Measure the carrots loosely, without packing. 3. For storage, cover frosted cake and keep it in the fridge. 4. To freeze slices, set them on a sheet and freeze 1 hour until firm. 5. Wrap each slice in plastic and foil and bag them. 6. Thaw overnight in the fridge and serve at room temperature.