Empty My Fridge
The Best Carrot Cake Recipe
Ingredients
- Flour2 ¼ cups
- Baking powder1 ½ tsp
- Baking soda½ tsp
- Cinnamon1 ½ tsp
- Nutmeg¼ tsp
- Salt¼ tsp
- Egg4
- Brown sugar¾ cups
- Sugar1 ¾ cups
- Vegetable oil1 ¼ cups
- Vanilla2 tsp
- Carrot · grated3 cups
- Pecan1 cup
- Butter½ cups
- Cream cheese2 cups
- Heavy cream⅓ cups
Instructions
- Preheat the oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment. Set aside.
- In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk the oil, granulated sugar, brown sugar, eggs and vanilla for 2-3 minutes until well combined and slightly lighter.
- Add the dry ingredients in three additions, stirring gently each time just until the flour disappears. Fold in the grated carrots and nuts until evenly distributed.
- Divide the batter evenly between the pans. Bake for 30-35 minutes, until a toothpick comes out clean or with a few moist crumbs.
- For the frosting, beat the softened butter and sifted powdered sugar until smooth. Add the cream cheese and mix briefly until just smooth. Add the vanilla and cold heavy cream, then whip for 1-2 minutes until fluffy and spreadable.
- Level the cake tops if needed. Place one layer on a serving plate and spread a generous layer of frosting on top.
- Place the second layer upside down, flat side up. Frost the top and sides and decorate with pecans.
- Refrigerate for 3-4 hours, or overnight, before slicing.
Summarized from The Cooking Foodie's video. Watch it for the details.
More recipes with
EggCarrotCreamBrown sugarHeavy creamCream cheesePecan
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