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 (23 cm) round cake pans and line the bases with parchment paper.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In another bowl, whisk the oil, white sugar, brown sugar, eggs and vanilla for 2–3 minutes until well combined and slightly paler.
- Add the dry ingredients to the wet in 3 batches, folding gently after each until just no dry flour shows. Fold in the grated carrots and nuts.
- Divide the batter evenly between the pans and bake for 30–35 minutes, until a toothpick comes out clean or with a few moist crumbs.
- For the frosting, beat the softened butter with the 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, spread a generous layer of frosting over it, then set the second layer on top upside down (flat side up). Frost the top and sides and decorate with pecans.
- Refrigerate for 3–4 hours (overnight is best) before slicing.
Summarized from The Cooking Foodie's video. Watch it for the details.
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EggCarrotCreamBrown sugarHeavy creamCream cheesePecan
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