Carrot Cake
User Reviews
5
Carrot Cake
Description
The Carrot Cake uses a blend of flour, baking powder, soda, and warm spices to create a spiced, tender crumb. Incorporating vegetable oil and both brown and granulated sugars keeps the cake moist while providing balanced sweetness. Grated fresh carrots add moistness and texture, while chopped pecans contribute a subtle crunch and nutty flavor. The batter is mixed just until combined to avoid toughness.
Baked in greased and parchment-lined round pans, the cake layers rise evenly and develop a soft crumb. Once cooled, a classic cream cheese frosting made with butter, cream cheese, vanilla, and powdered sugar is applied, adding richness and a tangy balance to the cake's spices.
This cake is suitable for celebrations or any occasion where a traditional carrot cake is desired. It can be served as stacked layers or as a sheet cake. Variations include swapping pecans for walnuts or adding dried fruits and coconut. Accurate measuring of flour and using room temperature ingredients help ensure the best texture.
The cake benefits from chilling before slicing to firm the frosting for neat pieces. Leftover cake can be refrigerated. Adjustments to oil and add-ins are possible as noted. The frosting should be made with block cream cheese rather than tub style to avoid runniness.
Ingredients
For the Cake:
- 2½ cups all-purpose flour 300g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1⅓ cup vegetable oil (320ml)
- 1 cup light brown sugar 220g, packed
- 1 cup granulated sugar (200g)
- 4 large egg
- 2 teaspoons vanilla (10mL)
- 3 cups carrot from 1 pound of carrots) (315g, grated
- 1 cup pecans 120g, chopped
For the Frosting:
- 1 (8-ounce/227g) block cream cheese room temperature
- 1 cup butter softened (227g, unsalted
- 1 teaspoon vanilla extract
- 4 to 5 cups powdered sugar (480-600g)
Instructions
For the Cake:
- Preheat the oven to 350°F. Lightly grease two 9-inch round cake pans with baking spray or butter, and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk together the sugars, oil, eggs, and vanilla until well combined. Pour the wet ingredients into the dry mixture and stir together just until combined and only a few streaks of flour remain.
- Fold the carrots and pecans into the batter. Divide the batter evenly into the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely in the pans set on a wire cooling rack. Once cooled, invert the layers and remove the parchment paper.
For the Cream Cheese Frosting:
- In a large mixing bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until very soft and smooth, about 1 minute. Add the cream cheese and beat until fluffy, about 30 seconds.
- With the mixer on low speed, gradually add in the powdered sugar. (Use more sugar for a firmer, sweeter frosting.) Once combined, scrap down the bowl and add the vanilla. Beat on medium-low speed until fluffy and easily spreadable, about 1 minute.
For the Assembly:
- Place one cooled cake layer top-side up on a cake stand or serving platter and spread ¾ cup of frosting over the top, all the way to the edge of the cake. Place the other cake layer top-side down on top. Spread the remaining frosting over the top and side of the cake.
- If you desired, you can save some of the frosting to pipe decorations onto the cake or press chopped toasted pecans onto the frosting. Chill the cake for 30 minutes to set the frosting before slicing. Keep leftovers covered and refrigerated for up to 1 week.
Notes
- Measure flour by weight or spoon and level to avoid a dry cake from too much flour.
- Use room temperature eggs, butter, and cream cheese for smooth batter and frosting incorporation.
- Grate fresh carrots yourself to maintain moisture and proper texture; pre-shredded carrots tend to be dry and coarse.
- For variation, substitute walnuts for pecans or add raisins and shredded coconut for mix-ins.
- To reduce oil, replace part with applesauce or well-drained crushed pineapple.
- Use block cream cheese for frosting to avoid runniness common with tub cream cheese.
- Chill assembled cake before slicing for cleaner cuts.
- To make an 8-inch layered cake, divide batter among three pans and bake slightly longer; spread frosting between layers.
- Alternatively, bake as a sheet cake in a greased 9x13 pan and frost on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 74g | 25% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 308mg | 13% |
| Potassium | 168mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 4437IU | 89% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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