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Ever found yourself craving a slice of moist, perfectly spiced carrot cake but dreading the entire baking process? I know the feeling! Life gets busy, and sometimes we just don't have hours to spend in the kitchen. That's where this freeze-and-bake carrot cake comes in. This recipe isn't just easy; it's designed for convenience. Imagine having cake layers ready to go in your freezer, waiting for that moment when you need a delicious dessert. What does this mean for you? Stress-free baking, anytime!
This recipe allows you to prepare the cake layers in advance, freeze them, and then bake them whenever you need a cake. It's perfect for busy schedules, unexpected guests, or when you just want a hassle-free baking experience. Plus, it tastes amazing – moist, flavorful, and perfectly spiced. I remeber when I first tried a carrot cake from my aunt’s, I was like, where have you been all my life. That’s the feeling I want you to experience. You will definitely have all the neighborhood at your door step wanting a piece!
Required Equipments
Mixing Bowls
Electric Mixer
Measuring Cups and Spoons
Baking Pans
Parchment Paper
Plastic Wrap
Easy Freeze and Bake Carrot Cake: Frequently Asked Questions
Easy Freeze and Bake Carrot Cake
Enjoy a moist, delicious carrot cake anytime with this easy freeze-and-bake recipe. Prepare the layers in advance, freeze them, and bake whenever you need a delightful dessert without the fuss. Isn't it a great idea?
⏳ Yield & Time
Yield:12 servings
Preparation Time: 30 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. You can also line the bottoms with parchment paper rounds to prevent sticking. This ensures the cake layers come out cleanly.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg). Make sure there aren’t any lumps, which can affect the texture of the cake.
In a separate large bowl, use an electric mixer to beat together the eggs, sugar, brown sugar, oil, and vanilla extract until well combined. The mixture should be light and fluffy.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake.
Fold in the grated carrots and chopped nuts (if using) until evenly distributed throughout the batter. Make sure you don’t skip the carrots or nuts!
Pour the batter evenly into the prepared baking pans. Spread the batter out evenly, which ensures that the layers will be uniform.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Don’t open the oven door too often during baking, as this can cause the cake to sink.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking and breaking.
While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, use an electric mixer to beat together the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed until fully incorporated. Then, beat on high speed until the frosting is light and fluffy. Add the vanilla extract and mix well. Be sure to scrape down the sides of the bowl as needed.
Once the cakes are completely cool, level them with a serrated knife if necessary. This ensures that the cake will sit flat and look professional.
Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting. Get creative and make it your own!
Decorate the cake with chopped nuts, carrot shavings, or any other decorations you like. Consider using a piping bag to create decorative swirls or rosettes.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Chilling the cake makes it easier to slice and serve.
📝 Notes
For extra flavor, add 1/2 cup of crushed pineapple to the batter.
You can substitute walnuts for pecans if preferred.