Carrot Cake
User Reviews
4.5
Carrot Cake
Description
The cake batter incorporates all-purpose flour, baking soda, cinnamon, salt, nutmeg, and ginger to build layered spice flavors. Vegetable oil and both granulated and brown sugars sweeten and moisten the batter, complemented by vanilla extract and eggs for structure and richness. Grated carrots provide moisture and texture, while roasted, salted pecans add a crunchy contrast.
Baked in a parchment-lined, greased cake pan at 350°F, the cake is done when the surface springs back and a toothpick comes out clean. Cooling first in the pan then on a rack ensures proper setting before frosting.
The accompanying cream cheese frosting mixes full-fat cream cheese and softened unsalted butter with powdered sugar and vanilla extract, creating a smooth, tangy layer that complements the spiced cake. A sprinkling of ground cinnamon atop the frosting adds aromatic warmth.
Serving the cake chilled enhances the frosting’s firmness and the cake’s moist crumb. For best flavor and texture, remove from the refrigerator about 20 to 30 minutes before slicing and serving.
Ingredients
Carrot Cake
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon (Use less if desired...I like a very cinnamon-y spice cake!)
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger dried
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract pure
- 2 large egg
- 1½ cups carrot Do not pack the grated carrots tightly into the measuring cups - to grate, use the large round holes on a box grater, grated, peeled
- ⅓ cup pecans I recommend Trader Joe's brand!, roasted, salted, chopped about 1/4 in size
Cream Cheese Frosting
- 8 ounces cream cheese softened to room temperature, full-fat
- 4 tablespoons unsalted butter softened to room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract pure
- ground cinnamon for sprinkling over the top
Instructions
Carrot Cake
- Preheat oven to 350° F. Grease and flour an 8" round cake pan - I recommend a light colored pan for best results. Line bottom of pan with parchment paper; set aside.
- In a small bowl, whisk flour, baking soda, cinnamon, salt, nutmeg, and ginger.
- In a large bowl, whisk oil, granulated sugar, brown sugar, and vanilla until well combined. Whisk in eggs, one at a time, until combined.
- Add half of the dry ingredients to the wet ingredients, and fold together with a spatula. Add remaining dry ingredients, folding together again until incorporated. Then fold in carrots and pecans.
- Pour batter into prepared pan. Bake for 42-45 minutes, or until top of cake is springy to the touch and a toothpick inserted into the center of the cake comes out clean.
- Cool cake in pan for 30 minutes. Turn out cake from pan, removing parchment paper. Let cool to room temperature on cooling rack.
Cream Cheese Frosting
- In a medium bowl, with an electric mixer, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until smooth.
Assemble
- Place cooled cake on serving platter. Using as much of the frosting as you desire, swirl the frosting onto top of cake with an an offset spatula or spoon. Sprinkle cinnamon lightly over the top, if desired. Serve right away, or cover cake and store in the refrigerator.
Notes
- Use light colored pans and line with parchment for even baking and easy removal.
- Do not pack grated carrots tightly to avoid dense batter.
- Chill the cake and cream cheese frosting before serving; remove from fridge 20–30 minutes earlier to soften slightly.
- Check doneness by springy cake top and clean toothpick insert.
- Roasted, salted pecans add texture and flavor; chop to about 1/4 inch pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 414kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 60mg | 20% |
| Sodium | 247mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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