Carrot Cake
User Reviews
5
Carrot Cake
Description
The Carrot Cake recipe features a classic approach, integrating grated carrots and toasted pecans into a batter seasoned with cinnamon, ginger, nutmeg, and cloves. The cake layers bake to a tender crumb with a moist consistency, due to the vegetable oil and shredded carrots. Toasting the pecans intensifies their flavor and adds a subtle crunch. The cream cheese frosting uses softened cream cheese and unsalted butter blended with powdered sugar and vanilla to create a rich, creamy topping that complements the cake’s spices and textures. Baking in round pans yields layered cakes, cooled before frosting to maintain clean layers and prevent melting. This cake works well as a dessert for special occasions or a refined teatime treat. The recipe's method emphasizes gentle folding to maintain a tender batter and even distribution of mix-ins, ensuring balanced flavor and texture throughout.
Ingredients
for the cake
- 1 1/2 cups pecan toasted, chopped
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 4 egg large
- 1 Tbsp vanilla extract
- 1 Tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp cloves ground
- 1 tsp salt
- 2 tsp baking soda
- 2 cups all-purpose flour
- 3 cups carrot grated
for the cream cheese frosting
- 8 ounces cream cheese
- 3/4 cup butter unsalted
- 1/4 tsp salt
- 2 tsp vanilla extract
- 5 cups powdered sugar
Instructions
For the cake
- Preheat oven to 350F and butter two 8-inch round cake pans, and place a circle of parchment paper at the bottom of each pan.
- Spread the pecans out on an ungreased baking sheet and toast in the oven for 10-15 minutes. Let cool before chopping.
- In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla extract.
- Whisk in the spices. Next, whisk in the salt and the baking soda, making sure to get it well incorporated.
- Add the flour, and fold it in gently.
- Blend the batter just until there are no dry pockets of flour left, but don't over mix the batter.
- Finally, fold in the shredded carrots and toasted pecans.
- Take care to get all the chunky bits evenly incorporated. The batter will be thick.
- Divide the batter evenly between the two prepared cake pans, and bake for about 35-40 minutes until risen and the cakes spring back when lightly touched. Allow them to cool fully at room temperature before frosting.
For the frosting
- Add the cream cheese, butter, salt, and vanilla to the bowl of a food processor. Pulse/process until the mixture is smooth and creamy. Note: you can see I added the cream cheese in one piece, but I recommend breaking it up to make the blending easier and quicker.
- Add the powdered sugar, about 2 cups at a time, processing between each addition until smooth.
- Once the cake layers are fully cooled, frost with the cream cheese frosting and store any leftovers in the fridge.
Notes
- For clean slicing and easier serving, allow the cake layers to cool completely before applying the cream cheese frosting.
- To print the recipe without images, use the print page buttons for a text-only version.
- Chop and toast pecans ahead to speed preparation and enhance nutty flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 79g | 26% |
| Protein | 5g | 10% |
| Fat | 42g | 65% |
| Saturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 399mg | 17% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 64g | 128% |
| Vitamin A | 4532IU | 91% |
| Vitamin C | 2mg | 2% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
