Dessertsbellyfull5.0
Carrot Cake
This Carrot Cake recipe features decadent cream cheese frosting slathered between layers of moist, slightly spiced cake. Perfect for an Easter dessert table!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Position a rack in the middle of the oven and preheat to 350F. Spray 3, 9-inch cake pans with cooking spray, and line the bottoms with rounds of parchment.
2
In a medium bowl sift together 3 cups flour, 1 tablespoon EACH baking soda, baking powder, and cinnamon, 3/4 teaspoon coarse salt, and 1/2 teaspoon nutmeg. In a separate large bowl, whisk together 5 large eggs, 1 cup vegetable oil, 1 cup granulated sugar, 1 & 1/2 cups packed brown sugar, 1 teaspoon vanilla extract, and 3/4 cup buttermilk until well blended.
baking soda1 tablespoon(2 sticks) salted butter, softened1 cupbaking powder1 tablespoonground cinnamon1 tablespoonteaspoon coarse salt3/4teaspoon nutmeg1/2large eggs (, room temperature)5vegetable oil1 cupgranulated sugar1 cupvanilla extract1 teaspooncup buttermilk3/4
3
Add the flour mixture to the wet mixture and mix until just combined.
4
Fold in 1 & 1/2 pounds finely shredded carrots and 3/4 cup finely chopped pecans.
cup finely chopped pecans3/4(2 sticks) salted butter, softened1 cup
5
Evenly divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about ⏱️ 25-35 minutes. Let the cakes cool in the pans for at least ⏱️ 15 minutes, before inverting them onto a wire rack to cool completely.
6
While the cakes are cooling, make the frosting. Using an electric mixer, beat together 16 ounces softened cream cheese and 1 cup softened butter on medium-high speed until creamy and smooth. Add in 4 cups of powdered sugar and 1 teaspoon vanilla extract and beat until smooth, adding more powdered sugar if necessary to achieve a spreadable frosting consistency and preferred level of sweetness. (I usually end up using 5 cups.)
cream cheese (, softened)16 ounces(2 sticks) salted butter, softened1 cupvanilla extract1 teaspoon
7
Assemble Cake: Make sure the cakes are completely cooled before assembly. Level the cakes, if necessary and desired, by slicing a very thin piece off the top. Place 1 layer on a serving plate and add one quarter of the frosting (about 1 cup), smoothing it over the layer edge to edge, add the second layer and repeat using another quarter of the frosting (about 1 cup.) Top with the third layer and spread with the rest of the frosting, smoothing it over the tops and sides of the cake.
8
To create a semi naked cake, use an offset spatula or plastic scraper to gently remove frosting as you spin the cake until desired look is achieved.
9
Garnish with chopped pecans, or other desired toppings. Serve immediately or refrigerate and then bring to room temperature before serving.
Nutrition Facts
calories
859 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
3 g
sugar Content
98 g
sodium Content
754 mg
protein Content
10 g
trans Fat Content
1 g
cholesterol Content
158 mg
carbohydrate Content
128 g
saturated Fat Content
19 g
unsaturated Fat Content
14 g
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