Julie Chrisley’s Carrot Cake Recipe is one of the most popular recipes on our blog. It includes not only the cakes but also a cream cheese frosting.
The recipe uses ingredients you may already have in your pantry and freezer, making this cake easy to prepare at home (or any time!).
How to make Julie Chrisley’s Carrot Cake Recipe
Ingredients:
- 2 cups all-purpose flour,
- sifted 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil (or canola)
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups shredded carrots
- 1 cup chopped nuts of your choice
- 4 ounces cream cheese, softened
- 1 tablespoon butter
- 3 tablespoons milk
- 1 cup confectioners’ sugar
- ¼ teaspoon vanilla
Method:
1. preheat oven to 350 ° F. Grease and flour two 8-inch round cake pans.
2. In a large bowl, combine flour, baking soda, and salt; set aside. Beat oil, sugar, eggs, and vanilla until smooth in a medium-sized bowl. Add the flour mixture alternately with the carrots; fold in nuts. Pour batter into prepared pans.
3. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool on wire racks for 10 minutes. Remove from pans, and let cool completely.
4. Make the frosting: In a medium bowl, stir together cream cheese, butter, milk, and vanilla until smooth. Gradually add sugar, beating well after each addition.
5. Prepare the cake layers: Place one layer on a serving plate; spread with half the frosting. Top with the second cake layer. Spread remaining frosting over the top and sides of the cake.
6. Serve immediately or refrigerate until serving time. (The frosted cake can be cooled for up to 24 hours.)
7. Susie Middleton created carrot Cake at The Cake Bible. This recipe has been slightly adapted to make it gluten-free and vegan (no eggs).
8. This is a slightly modified recipe from The Gluten-Free Vegan.
9. This is a slightly modified recipe from the blog, Gluten-Free on a Shoestring.
10. Though I haven’t tried it yet, I think adding about 1 teaspoon of ground cinnamon to the batter would enhance this cake’s flavor.
11. We used a 10″ cake pan. This recipe made two layers of cake and had enough frosting to cover both layers.
12. Even though I’ve already frozen the second layer, I’ll be keeping the rest of the frosting in the fridge in an air-tight container.
13. Julie Chrisley’s Carrot Cake Recipe makes about 8 servings but can easily be halved to serve 4-6 people or doubled for a large crowd!
14. This cake will be best served within a day after making it.
15. Enjoy!
Nutritional Value of Julie Chrisley’s Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 799 |
| from fat | 53% |
| Fat | 54 g |
| Carbohydrates | 55 g |
| Sugar | 35 g |
| Sodium | 935 mg |
Health Benefits of Julie Chrisley’s Carrot Cake Recipe
* Carrot Cake is high in fiber, Vitamin A, Vitamin B6, and Vitamin C
* Carrot Cake contains antioxidants and phytochemicals that may help prevent heart disease
* Carrot Cake breakdowns cholesterol, aiding in the reduction of blood cholesterol levels
* Carrot Cake contains Vitamin A, which may help promote good vision and healthy skin
* Carrot Cake is low in calories, fat, cholesterol, and sodium
Can I Freeze It?
Yes, it’s fully safe to freeze Julie Chrisley’s Carrot Cake Recipe. I’ve never had the chance to try it yet, so I don’t know how long it will last in the freezer.
Check out our recipe index for more recipes like Julie Chrisley’s Carrot Cake Recipe! Please keep in mind that nutritional values are estimated and vary greatly from product to product.
Is It Healthy?
Julie Chrisley’s Carrot Cake Recipe is high in fiber, Vitamin A, Vitamin B6, and Vitamin C. Carrot Cake also contains antioxidants and phytochemicals that may help prevent heart disease and reduce cancer risk.
Is It Gluten-Free?
This cake is naturally gluten-free because it contains no wheat. While some flour brands are made with wheat and therefore contain gluten, all-purpose flour is not.
If you have gluten sensitivity, I suggest reading the ingredients carefully to exclude any listing of wheat or other grains.
Is It Suger-Free?
Julie Chrisley’s Carrot Cake Recipe is great for people trying to avoid sugar. While this recipe contains more sugar than I would like (35 g), it is considerably less than some other cakes made with refined sugar.
The bonus of this recipe is that it can be made without any processed sweeteners and still taste great!
Is It Vegan?
Yes, this recipe is vegan as it uses no eggs (though you could add one if you wish). It also uses no animal products and is completely dairy-free.
How Many Carrots Are In Julie Chrisley’s Carrot Cake Recipe?
The recipe, as recorded, states that it includes 2 cups of grated carrots. I used fresh, organic carrots and measured out exactly 2 cups of shredded carrots.
This equates to about 12 medium-sized carrots, and the nutritional value of this cake is based on using 12 whole carrots in the recipe.
Is It Suitable For Pregnant Women?
You should discuss the use of any foods or beverages during pregnancy with your doctor or healthcare provider.
Is It Good For Heart Patients?
Carrot Cake is high in fiber, Vitamin A, and minerals that can help lower cholesterol, reduce blood cholesterol levels, and aid in the treatment of heart disease.
Is It Good For Diabetics?
A healthful diet with proper portion sizes will help reduce the risk of developing diabetes. Carrot Cake is low in calories, fat, cholesterol, and sodium.
This cake is also a good source of Vitamin A and contains no animal products that may increase blood glucose levels or trigger Type 2 diabetes.
Conclusion
Julie Chrisley’s Carrot Cake Recipe is most certainly a healthy cake. It’s high in fiber, Vitamin A, Vitamin B6, and Vitamin C and contains antioxidants and phytochemicals that may help prevent heart disease.
Carrot Cake also contains phytonutrients that may aid your skin, heart, and vision. On the downside, this recipe includes a lot of sugar.