How To Bake The Best Carrot Cake You'll Ever Eat • Tasty

By Tasty · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Line the bottoms of three 9-inch round pans with parchment and grease the sides with nonstick spray.
2. Grate the carrots on the large holes of a box grater to get about 6 cups. Stir them into the buttermilk in a large bowl until fully coated.
3. Sift together the all-purpose and whole wheat flours, baking powder, cinnamon, ginger, salt, baking soda, cloves, allspice and nutmeg in a medium bowl.
4. Beat the brown sugar, granulated sugar, eggs and vanilla on medium speed until the mixture falls from the whisk in ribbons, about 3 minutes.
5. With the mixer on medium, slowly drizzle in the oil, scraping the bowl halfway if needed, until fully emulsified, about 2 minutes.
6. Add one-third of the flour mixture on low speed until just combined. Add half the carrot mixture and mix until incorporated. Keep alternating until used up, then finish mixing the batter by hand with a spatula.
7. Divide the batter evenly among the pans. Bake for about 25 minutes, until a toothpick in the center comes out clean.
8. Cool the cakes for about 10 minutes, then remove from the pans and cool completely.
9. Make the frosting: cream the butter, cream cheese, vanilla extract, salt and vanilla bean seeds on medium speed until creamy, about 1 minute. Add the powdered sugar and mix until smooth, about 4 minutes.
10. Place one cake layer on a board and spread 1 cup of frosting over it. Repeat with the next two layers. Spread the remaining frosting over the top only, leaving the sides bare. Slice and serve.

Summarized from Tasty's video. Watch it for the details.

More recipes with

EggGingerCarrotBrown sugarCream cheeseButtermilk