The Carrot Cake Recipe I Spent Years Perfecting

By Sugar Spun Run · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Line the bottoms of two 8-inch pans with parchment and lightly grease and flour the sides.
2. In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
3. Add the oil and melted butter and stir well. The batter will be stiff and thick; an electric or stand mixer helps.
4. Add the eggs one at a time, stirring well after each.
5. Stir in the vanilla.
6. Stir in the grated carrots and the nuts, if using, until combined.
7. Divide the batter evenly between the pans and bake at 350°F (175°C) for 37-40 minutes, until a toothpick in the centre comes out mostly clean with a few moist crumbs.
8. Cool the cakes in the pans for 10 minutes, then run a knife around the edges, invert onto a rack and cool completely.
9. For the frosting, beat the butter and cream cheese in a large bowl until creamy, smooth and lump-free.
10. Add the vanilla and salt and stir well.
11. On low speed, gradually add the powdered sugar until fully combined, scraping the sides and bottom of the bowl.
12. Once the cakes are completely cool, frost them.

Summarized from Sugar Spun Run's video. Watch it for the details.

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