SEARCH

Bake

Carrot Cake

by:
February 27, 2020
4
21 Ratings
Photo by Rocky Luten. Prop Stylist: Brooke Deonarine. Food Stylist: Anna Billingskog.
  • Prep time 35 minutes
  • Cook time 1 hour 10 minutes
  • Makes 1 (9-inch) double-layered cake
Author Notes

Some say our modern-day carrot cake spawned from the British “carrot pudding” (a boiled carrot stuffed with spices, nuts, and/or fruits), while others think it to be a mid-20th-century, ration-provoked recipe (supposedly, during a time when sugar was scarce, carrots were used as a sweetener instead).

Regardless of its history, carrot cake tastes little of carrots and mostly of its accompanying spices, nuts, and/or fruits. It can be as simple as a moist, spongy cake perfumed with warming spices, or as rabbit-y as a trail mix tenuously bound by cake batter. The recipe below offers up a more austere, elegant version—but if you demand the addition of nuts (whether walnuts or pecans), or raisins, or both, there are some suggestions below. Fine-grating with a microplane yields carrot shreds—even wisps!—that better meld with the batter, and make for a more ubiquitous carrot flavor, without the salad-y texture.

The addition of cream cheese frosting is a wholly contemporary, but delicious, addition to this cake. Two parts butter to one part cream cheese keeps the frosting ultra-fluffy, while the sneaky additions of vinegar and salt keeps it from being too sweet. Adding heavy cream thins the frosting to a spreadable consistency.

For a more in-depth look at how to level and frost a cake, go here. Leveling cake layers, while not totally necessary, does make for a more structurally-sound, sharp-looking layer cake. And for that extra attention and care, the baker gets rewarded with cake scraps snacks. —Coral Lee

Continue After Advertisement
Ingredients
  • Carrot cake layers:
  • 2 2/3 cups (319 grams) all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 3/4 cup (160 grams) extra-virgin olive oil, plus more for greasing
  • 1 1/2 cups (320 grams) lightly packed light brown sugar
  • 1/2 cup (100 grams) sugar
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 4 medium carrots, unpeeled and finely shredded (about 211 grams shredded)
  • 1/2 cup toasted pecans or walnuts, finely chopped (optional)
  • 1/2 cup golden raisins (optional)
  • Cream cheese frosting:
  • 1/2 cup (4 ounces/113 grams) full-fat cream cheese, at room temperature
  • 2 sticks (8 ounces/226 grams) unsalted butter, at room temperature
  • 4 cups (1 pound/454 grams) confectioners’ sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon white vinegar
  • 3 1/2 tablespoons heavy cream
Directions
  1. Heat the oven to 350°F. Grease and line 2 (9-inch) cake pans with 2 rounds of parchment paper. Whisk together all the cake’s dry ingredients.
  2. Beat the oil, sugars, and vanilla in a stand mixer fitted with a paddle attachment on medium until it looks like wet sand. Reduce the speed to low, add in the eggs one at a time, then increase the speed to medium and beat until slightly thickened and lightened in color, about 3 minutes. Reduce the speed to low and add the flour mixture in 3 installments. Fold in the carrots—and nuts and raisins, if using—with a spatula.
  3. Divide the batter evenly between the prepared pans and bake until a cake tester or thin chopstick emerges clean, 45 to 50 minutes. Let the cakes cool completely in their pans.
  4. While waiting for the cakes to cool, make the cream cheese frosting: In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium-high speed until ethereally fluffy, 5 to 7 minutes. Turn the mixer off, then carefully add the sugar. Cover the stand mixer with a large, dampened tea towel, and turn the mixer back on to low. After 2 minutes remove the towel, crank the speed back up to medium-high, and whip until again very, very fluffy. Reduce the speed to low and add salt, vinegar, and heavy cream. Use the frosting immediately, or store it in the fridge until you’re ready to decorate. (If you end up refrigerating the frosting, just re-whip for a few minutes in the stand mixer on low before using.)
  5. Using a long knife, level the cakes, if desired (and eat the scraps!). Place one cake layer upside down on a large plate or cake stand. Plop on 1 1/2 cups of frosting and spread evenly with an offset spatula or butter knife. Top with the other cake layer, right side up. Cover the entire cake with a thin, see-through layer of frosting (this is called a crumb coat). Chill the cake in the fridge for at least 30 minutes, or until the frosting has hardened. Frost the cake all over with the remaining frosting, and refrigerate for at least an hour before serving.
Tags:

See what other Food52ers are saying.

More Great Recipes

Sweet Potato Cake With Toasted Marshmallow Frosting

Zucchini Snacking Cake With Chocolate Cream Cheese Frosting

Gluten-Free Sweet Potato Spice Cake with Cream Cheese Frosting

Vegan Carrot Cake with Coconut Cream Frosting

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

19 Reviews

Write a Review
corawiec52 February 22, 2022
My cake also sank--it sank before it left the oven. I checked it at about 35 minutes and it had already fallen in the middle. The flavor was okay, but it was greasy and it was too thin in the center to make it worth for me to make the frosting. It was very frustrating. I think that there might have been too much leavening agent. It seemed like a lot when I read the recipe, but I used all of it. I love carrot cake, but don't often make it because it takes a long time to prep everything. I was very disappointed that this didn't work for me.
Stan October 28, 2021
Hi Coral,

Your assessment of the different styles of carrot cake is true. Rabbit-y for some, stripped down for others. Great-tasting is my bottom line, and if additional ingredients up the flavor quotient, well keep em coming.
I made "your" cake without having cardamom and cloves onhand, opting to add versatile cinnamon in their absence. Didn't want to get fussy with frosting either.
It's now 3 am and I've snacked on it 2 times since I baked it last night. It was good the first warmish time. Perfect airy but not too airy consistency and good carroty flavor. But now it's TASTING even better. This is THE carrot cake which I'll have the pleasure to snack on for the future. The slightly crunchy crusty bits on the outside are particularly tasty. I used demarra sugar instead of brown and that might have caused this happy result. Can't wait to try the cloves and cardamom edition although it's absolutely perfect already. As you wrote, it's elegant.
rlinden December 18, 2020
This bad boy is in the oven and I’m very excited. Just wondering if the recipe should have said 220g of packed light brown sugar, not 320? 220 measured out to a cup and a half and it’s all I had so...here’s hoping!!
Coral L. December 19, 2020
Hi rlinden! 320g is what I and the test kitchen tested as 1.5 cups, but I would guess dropping to 220g is just fine. The frosting will provide a (literal and figurative!) moisture and sweetness cushion.
rlinden December 19, 2020
Came out so delicious. Thank you for the great recipe! This is only my second ever layered and frosted cake, I'm glad it was a yummy success!
Jodi P. December 6, 2020
I made this lovely cake yesterday for my husband’s birthday. I chose to include walnuts and golden raisins. I used a medium-sized micro plane to shred the 4-medium carrots and used 2 c, which was roughly equivalent to the suggested weight in grams. Next time, based on personal preference I would double the amount of spices and use a 2 to 1 proportion of cream cheese to butter rather than the opposite as the recipe suggests. Again personal preference only. The recipe is great and the instructions are accurate. Will make again, thank you!
Coral L. December 19, 2020
Hi Jodi! Love the suggestion of bumped spices (and I too personally prefer a cream-cheesier frosting!).
Anne-Marie D. September 15, 2020
This was the first carrot cake I have ever made. I made half the recipe because we are two adults and two kids under five. By accident I forgot to half the spices, but i think it enhanced the cake. It was elegant tasting. I didn't make the icing, it really isn't necessary.
Coral L. December 19, 2020
Glad to hear you enjoyed it; thanks for making the cake, Anne-Marie!
soph831 May 10, 2020
I made this for Mother's Day and we were all very impressed with the frosting, however the cake was very dry. I checked the recipe to make sure I put enough oil and so forth and it all checked out. We were disappointed :(
Coral L. May 11, 2020
Hi there! Sorry to hear that your cake turned out dry... do you think it may have gotten a bit over baked?
Sarah M. April 12, 2020
My mom and I made this yesterday to have today for my 20th birthday, and it turned out beautifully! Everyone in my family that eats carrot cake mentioned how delicious it tasted! Thanks for giving me something happy to remember about my birthday in a time like this!
Coral L. April 16, 2020
Sarah, thanks much for your sweet note! Happy birthday month to you; I'm so very glad the cake could offer some much-needed sunshine.
Angie March 15, 2020
I was searching for a great cream cheese frosting to go with my own version of carrot cake. This is it! Just wondering how long does it last in the fridge? Thanks!
Coral L. March 15, 2020
Hi Angie! Buttercream will last up to 2 weeks in the fridge, in a tightly sealed container. Though, I froze this buttercream while testing, and used it a month later with no problem. Just plop the buttercream in a stand mixer and whip for a couple minutes on medium to revive it. Good luck!
tresbonne March 13, 2020
Thanks for answering my question! Looks delicious-- I will be baking this tomorrow.
Paula March 12, 2020
My cake sunk in the middle! Any guesses why?
Coral L. March 12, 2020
Oh no—sorry to hear, Paula!

Could have been a couple of things (assuming your oven temp is accurate): did your cake bake all the way through? Sometimes an under-baked cake can fall (and this one is already very moist as is). Alternatively, you may have whipped slightly too much air into the batter? You're not looking for the batter to get *uber* light yellow and fluffy, just slightly thickened and smooth.
Paula March 12, 2020
Thank you so much for your response! I haven’t cut into it yet but the tester I put in came out clean. It fell the minute I put it in the oven. I bet it was over beating the batter. It looked right at about two minutes but I let it go till three minutes.