Easy Jack Stack Carrot Cake Recipe
Jack Stack Barbecue in Kansas City, Missouri, serves Jack Stack Carrot Cake. Grated carrots, nuts, cinnamon, and nutmeg make the Jack Stack Carrot Cake rich and delicious. Cream cheese frosting and pecans cap the cake
It’s a famous dessert at Jack Stack BBQ, served after smoked meats and other BBQ dishes.
I’m always looking for new and tasty recipes for my viewers. I’m excited to share a recipe for Jack Stack Carrot Cake, one of Kansas City’s most famous sweets.
Locals and visitors love this decadent cake. It’s a sweet treat with moist spiced cake tiers, creamy frosting, and crunchy nuts.
Jack Stack Carrot Cake Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped pecans
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1/2 cup chopped pecans
How To Make Jack Stack Carrot Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the eggs and sugar until light and fluffy, about 2-3 minutes.
Gradually beat in the oil until well combined.
Stir in the dry ingredients until just combined.
Fold in the grated carrots and chopped pecans.
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool in the pans for 5-10 minutes before transferring them to wire racks to cool completely.
To make the frosting, beat the cream cheese, butter, and vanilla extract together until smooth and creamy.
Gradually beat in the powdered sugar until well combined.
Stir in the chopped pecans.
Place one cake layer on a cake plate or stand. Spread a generous layer of frosting over the top.
Place the second cake layer on top. Spread frosting over the top and sides of the cake, smoothing it out with a spatula.
Garnish with additional chopped pecans, if desired.
Chill the cake in the refrigerator for at least 30 minutes before serving.
Jack Stack Carrot Cake Variations
Add raisins or dried cranberries to the cake batter for a sweet and tangy twist.
Use different types of nuts in the cake, such as walnuts, almonds, or hazelnuts, for a different flavor and texture.
Add shredded coconut to the cake batter for a tropical twist.
Make a cream cheese frosting with a different flavor, such as lemon or orange, to add a citrusy kick to the cake.
Add a layer of caramel or chocolate ganache between the cake layers for an extra decadent treat.
Add a pinch of ginger or cardamom to the cake batter for a warming and spicy flavor.
Replace some of the grated carrots with grated sweet potato or zucchini for a healthier twist.
How To Serve Homemade Jack Stack Carrot Cake
To make the Jack Stack Carrot Cake taste and look its best, there are a few things to remember.
Serve cold cake first. The frosting will set and be easy to cut and serve.
Cut the cake evenly with a finely serrated knife. Transfer slices to plates with a cake lifter or spoon.
The cake can be decorated with powdered sugar, chopped nuts, or shredded coconut. Add whipped cream or vanilla ice cream on the side.
jack stack carrot cake recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots about 4-5 medium carrots
- 1 cup chopped pecans
For the Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs and sugar until light and fluffy, about 2-3 minutes.
- Gradually beat in the oil until well combined.
- Stir in the dry ingredients until just combined.
- Fold in the grated carrots and chopped pecans.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 5-10 minutes before transferring them to wire racks to cool completely.
- To make the frosting, beat the cream cheese, butter, and vanilla extract together until smooth and creamy.
- Gradually beat in the powdered sugar until well combined.
- Stir in the chopped pecans.
- Place one cake layer on a cake plate or stand. Spread a generous layer of frosting over the top.
- Place the second cake layer on top. Spread frosting over the top and sides of the cake, smoothing it out with a spatula.
- Garnish with additional chopped pecans, if desired.
Conclusion jack stack carrot cake
There are many different ways to make jack stack carrot cake, so there is no indefinite answer when it comes to how to make this popular recipe. However, there are some basic steps that can be followed in order to create a delicious and fluffy jack stack carrot cake. So if you’re looking for a delicious and easy jack stack carrot cake recipe that everyone will love, then look no further! Hope you like it.
