Carrot Cake
A moist and delicious carrot cake topped with creamy frosting.
Servings: 8 servings
Equipment
- Mixing Bowl
- Stand Mixer
- Cake Pans
- Cooling Rack
Ingredients
Carrot Cake
- 2 cup all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 4 eggs
- 1.33 cup vegetable oil
- 1.5 cup brown sugar
- 0.5 cup sugar
- 2 teaspoon vanilla extract
- 3 cup grated carrots
- 1.75 cup chopped pecans
Cream Cheese Frosting
- 0.5 cup butter, softened
- 1 box (8 ounces) cream cheese, softened
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease and flour 2 round cakes pans thoroughly.
- In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In a large bowl whisk together eggs, oil, brown sugar, sugar and vanilla. Using a spoon stir the dry ingredients into the wet ingredients in three intervals; just until incorporated. Stir in the carrots and 3/4 cup chopped pecans just until mixed. Divide evenly between pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool pans on cooling racks for 30 minutes prior to inverting. Cool completely before frosting.
- In stand mixer on medium using paddle attachment beat butter and cream cheese until smooth, creamy and lump free. Add salt and vanilla extract while continuing to beat; scraping down the beater and sides of the bowl. Add powdered sugar 1 cup at a time while beating; scraping down the beater and bowl a couple more times.
- Place one of the cooled baked cake layers on a cake stand. Use a little short of 3/4 cup of frosting on the bottom layer and spread evenly. Now add the second layer and spread about 1 cup on the top. Use about 1 cup on the sides and reserve the rest for piping the edge if desired.
- Use your hands to gently press the remaining chopped pecans (1 cup) on to the sides of the cake. Scoop up any pieces that fall along the way and press again. If desired pipe top or bottom edge. Refrigerate until ready to serve.
Notes
Grate the carrots using a box grater or a food processor. I like to use the small end of a box grater as I think this size is perfect for carrot cake. Grease and flour the cake pans well. It is awful when your masterpiece sticks. I love Baker’s Joy and I have always had excellent results with it. Bring the eggs to room temperature before making the cake. Stir the cake portion of this recipe with a spoon and resist the urge to over-mix it. Mix just until combined. Start checking the carrot cake for doneness at 30 minutes. Do not over-bake. For the cream cheese frosting, soften the butter and cream cheese prior to making. You can also use a hand mixer on medium speed to make the cream cheese frosting. Use a cake stand with a little bit of a lip around it so that when some chopped pecans fall while you are pressing them on the sides you can easily scoop them up and try again. Carrot cake will stay fresh for 5-7 days when properly covered and stored in the fridge. Cover with plastic wrap to keep the cake from drying out.