Carrot Cake
User Reviews
5
Carrot Cake
Description
The Carrot Cake features a batter combining all-purpose flour, baking soda, cinnamon, salt, vegetable oil, granulated and brown sugars, vanilla, eggs, grated carrots, raisins, and toasted pecans. The grated carrots add moisture and texture, while the raisins and pecans provide bursts of flavor and crunch. Baking in two round pans produces layers with tender crumb and springy tops.
The cake is topped with a cream cheese frosting made from softened cream cheese and butter, vanilla, and a generous amount of powdered sugar. Optional candied carrot curls and toasted pecans add decorative touches. The cinnamon enhances warmth without overpowering the natural sweetness.
After baking, the cake is best refrigerated, allowing the cream cheese frosting to firm and the flavors to meld, improving texture and depth. The cake layers can be frozen unfrosted for later assembly. The recipe includes tips on selecting oils and using freshly grated carrots for optimal moistness.
The detailed preparation of "spray-paper-spray" ensures easy removal from pans. Refrigerate frosted cake overnight and serve slightly chilled, removing it ahead of time to let frosting soften for best texture and flavor.
Ingredients
For the carrot cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 1/4 cups vegetable oil (see note 1)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 4 egg
- 3 cups carrot peeled and grated (about 5 to 6, see note 2
- 1 cup raisins (see note 3)
- 1/2 cup pecans coarsely chopped, toasted
For the cream cheese frosting:
- 8 ounces cream cheese softened (see note 4)
- 1/2 cup butter softened (1 stick)
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- pecans coarsely chopped, for topping, optional, toasted
- carrot for topping, optional, candied curls
Instructions
To make the Carrot Cake:
- Preheat oven to 350 degrees. Coat two 9-inch round cake pans with nonstick spray, line the bottom with parchment paper, then coat the top of the paper with nonstick spray (we call this "spray-paper-spray").
- In a medium bowl, sift together flour, baking soda, cinnamon, and salt. Set aside.
- In a stand mixer fit with the paddle attachment, or in a medium bowl by hand, beat together oil, granulated sugar, brown sugar, and vanilla. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the flour mixture in batches, about 1 cup at a time, stirring well after each addition. Stir in carrots, raisins, and pecans. By hand, scrape the bottom of the bowl with a rubber spatula to ensure all ingredients are incorporated.
- Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, about 35 to 45 minutes.
- Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
To make the cream cheese frosting:
- In a stand mixer with the paddle attachment, or using an electric mixer, beat cream cheese and butter until creamy, about 1 minute. Beat in vanilla.
- Reduce speed to low and beat in the powdered sugar, a 1 cup at a time, until fluffy. Chill covered until ready to frost cake.
- When the cake layers are completely cool, use a serrated knife to slice the dome off the top of each cake to make the layer completely flat.
- To a serving platter, add one cake layer. Cover completely with a thick layer (about 1 1/2 cups) frosting. Add second layer and frost the top (another 1 1/2 cups) and outside of cake (about 2 cups). Decorate with toasted pecans and candied carrot curls, if desired.
Notes
- Choose a neutral vegetable oil such as canola or grapeseed for best flavor in the cake.
- Grate fresh carrots by hand for juiciness; pre-shredded carrots tend to be dry.
- Mix raisins and pecans can be substituted with similar dried fruits or nuts like currants or walnuts.
- Use block cream cheese rather than tub-style for creamier frosting.
- Make candied carrot curls a day ahead and store airtight to maintain crispness.
- Use the "spray-paper-spray" method for easy cake removal from pans.
- Refrigerate frosted cake overnight for moistness and flavor development; remove from fridge before serving to soften frosting.
- Unfrosted layers freeze well wrapped tightly; thaw in refrigerator before assembling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Calories | 677kcal | 34% |
| Carbohydrates | 99g | 33% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 57mg | 19% |
| Sodium | 441mg | 18% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 77g | 154% |
| Vitamin A | 6016IU | 120% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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