Easy Carrot Cake with Cream Cheese Frosting
User Reviews
5.0
24 reviews
Excellent
Easy Carrot Cake with Cream Cheese Frosting
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This classic carrot cake is moist, tender, and perfectly spiced. It's topped with thick, luscious cream cheese frosting and toasted pecans. Perfect for Easter, spring, or any season!šš· The cake is moist, fluffy, and very tender; our secret is to process the carrots, sugar, oil, and eggs in a food processor for 5 minutes until completely smooth, rather than grating them. It's topped with creamy Cream Cheese frosting and toasted pecans.
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Ingredients
For the Carrot Cake:
- 270 g Ā all-purpose flour
- 98 g Ā¾ cup raisins
- 260 g 1 pound carrots, peeled and cut into 1-inch pieces
- 30 g ( Ā¾) cup unsweetened coconut flakes
- 9.1 g 2 teaspoons baking soda or 1-Ā½ tablespoons baking powder
- Ā¼ teaspoon kosher salt
- 1-Ā½ teaspoons ground cinnamon
- ā teaspoon ground nutmeg
- ā teaspoon ground allspice
- ā teaspoon ground ginger
- ā teaspoon ground cloves
- 73 g Ā¾ cup pecans or walnuts , finely chopped
- 4 large eggs
- 370 g granulated sugar
- 210 ml avocado oil
- 1 tablespoon Ā pure vanilla extract
For the Cream Cheese Frosting:
- 16 oz full-fat cream cheese
- 16 tablespoons unsalted butter
- 3 teaspoons Ā pure vanilla extract
- 16 oz confectioners' sugar
- pinch of salt
Instructions
To make the Carrot Cake:
- Preheat oven to 350 Ā°F. Arrange a rack in the center of the oven and coat three 9-inch roundāÆcake pans with nonstick cooking spray. LineāÆtheāÆbottoms with parchment paper roundsāÆandāÆlightly coatāÆtheāÆpaperāÆwith spray.
- In a large bowl, sift together the baking soda, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
- In a food processor fitted with the steel blade or blender, process the carrots, salt, eggs, sugar, and oil for 5 minutes.
- Transfer the wet mixture to a large bowl. Using a hand whisk, mix Ā½ of the dry ingredients into the wet ingredients. Add the raisins, coconut, and pecans to the remaining flour, mix well, and add to the batter. Mix until just combined, don't overmix!
- Scrape the batter evenly into the prepared pans. Bake the Carrot Cake for 25 to 30 minutes, until a toothpick, comes out clean. Transfer the carrot cake to a wire rack to cool completely.
How to Make the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, salt, and vanilla. Mix at low speed until combined, then increase the speed to medium-high and beat until light, about 2 minutes.
- Gradually add 2 cups of the confectioners' sugar, mixing at low speed to combine. Once the confectioners' sugar is mixed in, increase the speed to medium-high and beat until fluffy and smooth, about 2Ā to 3 minutes.
To Assemble the Carrot Cake:
- When the carrot cakes are completely cool, place one carrot cake, doomed-side down, on a cake stand. Spread Ā¾ cup of the frosting evenly over top.
- Place the second carrot cake, and spread the top with another Ā¾ cup of the frosting. Repeat with the third layer.
- Spread the remaining frosting over the top and sides of the cake, and smooth out completely or swirl decoratively if desired. Sprinkle with the finely ground pecans. Store covered in refrigerator for up to 3 days. Enjoy!
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Ensure it has completely cooled to room temperature. Then, cover the cake with plastic wrap or aluminum foil and store it in the refrigerator for up to four days. Before serving, let the cake sit at room temperature for 30 minutes to an hour to allow it to return to room temperature.
- To reheat: You can place individual slices on a microwave-safe plate and microwave them for 10 to 15 seconds until they are warm. Alternatively, you can reheat the entire cake by covering it with foil and placing it in a 350-degree Fahrenheit oven for 10 to 15 minutes until it is warm.
- Be careful not to overheat the cake, as this can cause it to dry out or become tough. If you have any leftover frosting, you can store it in an airtight container in the refrigerator for up to a week. Then, before using it again, let it come to room temperature and give it a good stir to make sure it is smooth and creamy.
- Be careful not to overheat the cake, as this can cause it to dry out or become tough. If you have any leftover frosting, you can store it in an airtight container in the refrigerator for up to a week. Then, before using it again, let it come to room temperature and give it a good stir to make sure it is smooth and creamy.
- Make-Ahead
- Make-Ahead
- The carrot cake with cream cheese frosting can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the pans.
- The carrot cake with cream cheese frosting can be made a day ahead of time and refrigerated for up to 3 days with a cling film cover over the pans.
- How to Freeze
- How to Freeze
- Freeze the carrot cake with frosting for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rackāFrost before serving.
- Freeze the carrot cake with frosting for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rackāFrost before serving.
- To store: Ensure it has completely cooled to room temperature. Then, cover the cake with plastic wrap or aluminum foil and store it in the refrigerator for up to four days. Before serving, let the cake sit at room temperature for 30 minutes to an hour to allow it to return to room temperature.
- To reheat: You can place individual slices on a microwave-safe plate and microwave them for 10 to 15 seconds until they are warm. Alternatively, you can reheat the entire cake by covering it with foil and placing it in a 350-degree Fahrenheit oven for 10 to 15 minutes until it is warm.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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