This homemade Saltgrass Carrot Cake is one of the best treats you’ll ever make. It’s easy to prepare, wonderfully moist, and packed with delicious flavors that rival the restaurant’s classic version.
Today’s recipe is inspired by the famous Saltgrass Carrot Cake from Saltgrass Steak House. I like to make this copycat Saltgrass Carrot Cake Recipe because it’s incredibly moist and full of rich flavors. This recipe is perfect for those who are far from a Saltgrass Steak House and still crave that delicious carrot cake experience.
This carrot cake is made with a blend of freshly grated carrots, warm spices like cinnamon and nutmeg, and topped with a creamy cream cheese frosting. You can customize it by adding nuts or raisins if you like, or just stick to the classic version.
Personally, I love to serve my carrot cake with a warm cup of coffee or tea. It’s pretty perfect for cozy days when you want a comforting treat.
What is Saltgrass Carrot Cake?
Saltgrass Carrot Cake is a signature dessert from Saltgrass Steak House. Known for its rich, moist texture and flavorful spices, this carrot cake is a favorite among diners. It features a blend of grated carrots, and spices like cinnamon and nutmeg, and is often topped with a creamy cream cheese frosting. The cake may also include ingredients like crushed pineapple and chopped nuts, adding to its delicious complexity.
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 ½ cups grated carrots (about 4 large carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans or walnuts (optional)
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 12 ounces cream cheese, softened
- ¾ cup unsalted butter softened
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for thinning the frosting)
How to make Saltgrass Carrot Cake
Making the Cake:
Step 1:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans.
Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 3:
In a separate bowl, whisk together the vegetable oil and eggs until smooth. Stir in the grated carrots, crushed pineapple, and vanilla extract.
Step 4:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If using, fold in the chopped nuts.
Step 5:
Divide the batter evenly among the three prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6:
Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Making the Cream Cheese Frosting:
Step 1:
In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Step 2:
Gradually add the powdered sugar, one cup at a time, beating until smooth. Mix in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk to reach your desired consistency.
Assemble the Cake:
Step 1:
Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the second layer. Add the third layer and frost the top and sides of the cake, smoothing the frosting with a spatula.
Step 2:
Optional: Garnish the top of the cake with additional chopped nuts, shredded carrots, or a sprinkle of cinnamon.
Step 3:
Slice and enjoy your beautifully layered Saltgrass Carrot Cake!
Tips for perfect Saltgrass Carrot Cake
- Make sure to drain the crushed pineapple well before adding it to the batter. Excess liquid can make the cake too moist and cause it to be dense.
- Mix the wet and dry ingredients until just combined. Overmixing can result in a tough cake, so stir gently to keep the batter light and fluffy.
- Use the correct measurements for flour, sugar, and other ingredients. Too much flour can make the cake dense, while too little can make it fall apart.
- To prevent the cake layers from sticking, line the bottoms of your cake pans with parchment paper and grease the sides. This ensures easy removal after baking.
- Let the cake layers cool completely before frosting. If they’re even slightly warm, the frosting can melt and slide off, ruining your beautiful cake.
What to pair with Saltgrass Carrot Cake
My favorite way to enjoy Saltgrass Carrot Cake is with a warm cup of coffee or tea. The spices in the cake go well with the rich flavor of coffee or the mild taste of tea. And if you’re having it after dinner, a glass of sweet dessert wine like Moscato or a light sparkling wine makes it feel special.
But if you like something simpler, try it with a cold glass of milk, which balances the sweetness nicely. You can also add a spoonful of whipped cream or a scoop of vanilla ice cream on the side for extra creaminess, and it makes each bite even better. If it’s a warm day, you can pair it with a cool glass of iced tea or lemonade for a refreshing contrast.
How to store
To store Saltgrass Carrot Cake, keep it in an airtight container in the refrigerator for up to 5 days. If you want to store it longer, you can freeze it by wrapping the cake tightly in plastic wrap and placing it in a freezer-safe bag. It will last up to 3 months in the freezer. Thaw it in the refrigerator overnight before serving.
Recipe Variations
- Nut-Free Carrot Cake: Skip the nuts if you have allergies or prefer a nut-free version. The cake will still be moist and delicious without them.
- Pineapple-Free Carrot Cake: If you’re not a fan of pineapple, you can leave it out. Add an extra half cup of grated carrots or applesauce to maintain the moisture.
- Coconut Carrot Cake: Add 1 cup of shredded coconut to the batter for a tropical twist. The coconut adds a delightful texture and flavor.
- Gluten-Free Carrot Cake: Use a gluten-free all-purpose flour blend instead of regular flour. Make sure all other ingredients are gluten-free for a tasty cake everyone can enjoy.
FAQ
Can I substitute the oil with butter?
- Yes, you can use melted butter instead of oil, but the cake may be slightly denser.
How do I make the cake moister?
- Adding an extra half cup of grated carrots or a little more crushed pineapple can make the cake even moister.
Can I use whole wheat flour instead of all-purpose flour?
- Yes, but the cake will be denser and have a slightly different texture. You can also use half whole wheat and half all-purpose flour.
What can I use instead of cream cheese frosting?
- You can use a simple vanilla buttercream or a whipped cream frosting if you prefer.
Can I add raisins to the cake?
- Yes, adding ½ cup of raisins to the batter can give the cake extra sweetness and texture.
Is this recipe suitable for cupcakes?
- Yes, you can use the batter to make cupcakes. Just reduce the baking time to 18-22 minutes.
Can I make this cake without eggs?
- Yes, you can use egg substitutes like applesauce, mashed bananas, or a flaxseed mixture.
Conclusion
All you need to make this Saltgrass Carrot Cake is a little time and a few simple ingredients to create a deliciously moist and spiced treat. With its rich cream cheese frosting and delightful texture, this cake is perfect for any occasion, whether it’s a special celebration or a cozy get-together.
Saltgrass Carrot Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
slices20
minutes35
minutes55
minutesThis homemade Saltgrass Carrot Cake is one of the best treats you’ll ever make. It’s easy to prepare, wonderfully moist, and packed with delicious flavors that rival the restaurant’s classic version.
Ingredients
- For the Cake:
2 ½ cups all-purpose flour
2 cups granulated sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup vegetable oil
4 large eggs
2 ½ cups grated carrots (about 4 large carrots)
1 cup crushed pineapple, drained
1 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
12 ounces cream cheese, softened
¾ cup unsalted butter softened
5 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk (optional, for thinning the frosting)
Directions
- Making the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, whisk together the vegetable oil and eggs until smooth. Stir in the grated carrots, crushed pineapple, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If using, fold in the chopped nuts.
- Divide the batter evenly among the three prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
- Making the Cream Cheese Frosting:
- In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until smooth. Mix in the vanilla extract. If the frosting is too thick, add 1-2 tablespoons of milk to reach your desired consistency.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the second layer. Add the third layer and frost the top and sides of the cake, smoothing the frosting with a spatula.
- Optional: Garnish the top of the cake with additional chopped nuts, shredded carrots, or a sprinkle of cinnamon.
- Slice and enjoy your beautifully layered Saltgrass Carrot Cake!
Notes
- Use the correct measurements for flour, sugar, and other ingredients. Too much flour can make the cake dense, while too little can make it fall apart.
