Dessertsculinaryhill5.0
Carrot Cake
When it's made right, Carrot Cake is one of the best desserts in the world. This easy, two-bowl recipe relies on toasted pecans and the perfect amount of spice in an amazingly moist cake that's even more magnificent the next day. And for a festive finishing touch, the whole thing is topped with bouncy candied carrot curls.
👥 16 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●spatula
- ●knife
📝 Preparation Steps
1
To make the Carrot Cake:
2
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").
3
In a medium bowl, sift together flour, baking soda, cinnamon, and salt. Set aside.
baking soda2 teaspoonsSalt1 teaspoon
4
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.
granulated sugar1 cupeggs4
5
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.
raisins (see note 3)1 cup
6
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.
7
Cool cakes in pans for ⏱️ 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
8
To make the cream cheese frosting:
9
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.
10
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.
powdered sugar5 cups
11
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.
12
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.
Nutrition Facts
calories
677 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
2 g
sugar Content
77 g
sodium Content
441 mg
protein Content
5 g
cholesterol Content
57 mg
carbohydrate Content
99 g
saturated Fat Content
18 g
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