Carrot cake. Ah, just saying it makes me think of my grandmother’s kitchen—a place where the air was perpetually filled with the scent of warm spices and the comforting hum of an old radio. This classic recipe promises a slice of nostalgia—moist, rich, and topped with a cream cheese frosting that’s as indulgent as a lazy Sunday morning. Even if you’re not a fan of vegetables in your dessert, this cake might just change your mind; it’s the kind of cake that makes you question everything you thought you knew about carrots.
Steps
- Preheat your oven to 350°F (176°C) and position a rack in the middle. Prepare two 9-inch round cake pans by greasing them, lining the bottoms with parchment paper, and greasing the tops, or by greasing and flouring the bottoms and sides.
- In a medium bowl, thoroughly mix together the flour, baking soda, salt, and cinnamon. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla until well combined.
- Add the eggs to the wet mixture one at a time, whisking well after each addition. Using a large spatula, gently fold the dry ingredients into the wet mixture in three parts until the batter is smooth.
- Stir in the grated carrots, pecans, and raisins until evenly distributed. Divide the cake batter evenly between the prepared pans.
- Bake the cakes for 35 to 45 minutes, or until the tops are springy to the touch and a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 15 minutes before turning them out onto cooling racks to cool completely.
- For the frosting, beat the cream cheese in a large bowl with a handheld mixer until smooth and creamy. Gradually add the powdered sugar and cornstarch, beating until well combined and smooth.
- Slowly pour in the heavy cream and beat the mixture on medium speed for 2 to 3 minutes, until the frosting is light and fluffy. Chill the frosting until you are ready to use it.
- Once the cake layers are completely cool, spread frosting on top of one layer, place the second layer on top, and spread the remaining frosting over the top. Leave the sides unfrosted for a rustic look and sprinkle chopped pecans on top for decoration.
- Store the frosted carrot cake in the refrigerator for up to one week, covered with plastic wrap or a cake keeper. For longer storage, refrigerate unfrosted layers for up to five days or freeze them for up to three months, thawing before frosting.
Ingredients
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups (295ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 3 cups (300g) grated peeled carrots (from 5 to 6 medium carrots)
- 1 cup (120g) coarsely chopped pecans
- 1/2 cup (70g) raisins
- 8 ounces (225g) cream cheese, at room temperature
- 2 teaspoons cornstarch (optional)
- 1 ¼ cups (140g) powdered sugar
- 1/3 cup (80ml) cold heavy cream
- 1/2 cup (50g) coarsely chopped pecans, for topping cake
Nutritional Values
Calories: 8560 | Total Fat: 534.4g | Saturated Fat: 110.4g | Cholesterol: 1108.8mg | Sodium: 5054.4mg | Carbohydrate: 902.4g | Dietary Fiber: 38.4g | Total Sugars: 648g | Protein: 89.6g
FAQ
- Can I make this carrot cake recipe gluten-free?
- Yes, you can substitute all-purpose flour with spelt flour or your preferred gluten-free flour blend to make a gluten-free version of this carrot cake.
- What can I use instead of vegetable oil in this recipe?
- Avocado oil, safflower oil, or melted coconut oil can be used as alternatives to vegetable oil. Keep in mind that using coconut oil will impart a mild coconut flavor to the cake.
- Is it necessary to use both white and brown sugar in the recipe?
- While the combination of white and brown sugar enhances the cake’s flavor and texture, you can use only brown sugar if you prefer, as it provides the acidity needed to react with the baking soda.
- How should I store the carrot cake after baking?
- A frosted carrot cake can be stored in the refrigerator for up to one week. It’s best kept covered with plastic wrap or in a cake keeper. Unfrosted cake layers can be refrigerated for up to five days or frozen for up to three months.
- Can I add additional ingredients, like pineapple, to the carrot cake?
- Yes, you can add up to one cup of fresh chopped or drained canned pineapple to the batter for extra flavor.
Tips
- Ensure Freshness of Baking Soda: For the best cake rise, use baking soda that hasn’t been open for more than six months, as it loses its effectiveness over time.
- Hand Grate the Carrots: Use a hand grater for the carrots to achieve delicate shreds that blend seamlessly into the cake batter, enhancing the cake’s texture.
- Cool Cake Layers Before Frosting: Allow your cake layers to cool completely on a rack before applying frosting to prevent it from sliding off.
- Choose the Right Cream for Frosting: Use heavy cream with at least 35% fat content for a stable and creamy frosting. If using whipping cream with lower fat content, whip it separately to soft peaks before incorporating it into the frosting.
Equipment
- 9-inch Round Cake Pans – To bake the cake layers.
- Parchment Paper – For lining the cake pans.
- Handheld Mixer – For making the cream cheese frosting.
- Fine Mesh Sieve – For sifting powdered sugar and cornstarch.
- Cooling Racks – For cooling the cake layers after baking.
