Jul 14 2026
Restaurants›Chester's Kitchen & Bar›Carrot Cake Recipe

Carrot Cake Recipe

Inspired by Chester's Kitchen & Bar
Time1h 30m
Serves12

cream cheese icing, ice cream, praline sauce

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Ingredients

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Cake Ingredients

Cream Cheese Icing Ingredients

Praline Sauce Ingredients

Ice Cream

Method

Cake Directions

  1. 1

    Preheat the Oven

    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  2. 2

    Mix Dry Ingredients

    In a large bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, and salt. Whisk together until well mixed.

  3. 3

    Mix Wet Ingredients

    In another bowl, whisk together the oil, eggs, and vanilla extract until smooth.

  4. 4

    Combine Mixtures

    Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

  5. 5

    Fold in Carrots and Walnuts

    Gently fold in the grated carrots and chopped walnuts until evenly distributed.

  6. 6

    Bake the Cakes

    Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

  7. 7

    Cool the Cakes

    Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.

Cream Cheese Icing Directions

  1. 8

    Prepare the Icing

    In a large bowl, beat the cream cheese and softened butter together until smooth and creamy.

  2. 9

    Add Sugar and Vanilla

    Gradually add the powdered sugar, mixing until smooth. Stir in the vanilla extract.

  3. 10

    Ice the Cake

    Once the cakes are completely cool, spread a layer of cream cheese icing between the two layers, and then coat the top and sides of the cake with the remaining icing.

Praline Sauce Directions

  1. 11

    Make the Praline Sauce

    In a saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Stir until the mixture starts to boil.

  2. 12

    Add Pecans

    Once boiling, add the chopped pecans and continue to cook for an additional 3-5 minutes, stirring constantly until thickened.

  3. 13

    Cool Slightly

    Remove from heat and let the sauce cool slightly before serving.

Serving

  1. 14

    Assemble and Serve

    Slice the carrot cake and serve with a scoop of vanilla ice cream topped with the warm praline sauce.

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