Carrot Cake
Spring is finally here, bringing with it the timeless Carrot Cake. Packed with aromatic spices, sweet vanilla, and heaps of grated carrot, our recipe produces a batter that can’t be beat. Pile the layers high and cover the exterior with our sweet Cream Cheese Frosting for a stunning springtime treat.
Carrot Cake
Makes 1 (8-inch) cake
Ingredients
2 cups (250 grams) all-purpose flour1¼ cups (250 grams) granulated sugar⅔ cup (147 grams) firmly packed light brown sugar4 teaspoons (8 grams) ground cinnamon2 teaspoons (10 grams) baking powder1 teaspoon (3 grams) kosher salt1 teaspoon (2 grams) ground ginger½ teaspoon (2.5 grams) baking soda½ teaspoon (1 gram) ground nutmeg1 cup (224 grams) neutral oil½ cup (120 grams) whole buttermilk, room temperature4 large eggs (200 grams), room temperature1 tablespoon (13 grams) vanilla extract3 cups (300 grams) lightly packed grated carrots*Cream Cheese Frosting (recipe follows)Garnish: peeled whole carrots with green tops
Instructions
Preheat oven to 350°F (180°C). Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt, ginger, baking soda, and nutmeg.
In a medium bowl, whisk together oil, buttermilk, eggs, and vanilla. Add oil mixture to flour mixture, whisking just until combined. Fold in grated carrots. Divide batter between prepared pans (about 3 cups or 750 grams each).
Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 15 minutes. Remove from pans, and let cool completely on a wire rack.
Using a serrated knife or cake leveler, level cooled cake layers, if desired. Place 1 cake layer on a serving plate. Spread 1½ cups (360 grams) Cream Cheese Frosting on top. Place remaining cake layer, cut side down, on top. Spread remaining Cream Cheese Frosting on top and sides of cake. Using a large offset spatula and turntable, texture sides and top of cake. Serve immediately, or refrigerate until ready to serve. Garnish with whole carrots, if desired.
Notes
*Save the green ends of the carrots you peel to use later as an addition to your festive garnish of whole carrots!
Cream Cheese Frosting
Makes about 6 cups
Ingredients
16 ounces (454 grams) cream cheese, softened¾ cup (170 grams) unsalted butter, softened2 teaspoons (8 grams) vanilla extract½ teaspoon (1.5 grams) kosher salt7½ cups (900 grams) confectioners’ sugar
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, 3 to 4 minutes. Beat in vanilla and salt. With mixer on low speed, gradually add confectioners’ sugar, beating until smooth. Beat at high speed until light and fluffy, 2 to 3 minutes. Use immediately.
The post Carrot Cake first appeared on Bake from Scratch.