Ingredients
Carrot Cake
- 4 large eggs
- 10 oz grated carrot (about 2 cups packed)
- 1 cup canola oil or other neutral-tasting vegetable oil
- 1/2 cup buttermilk
- 9 oz all-purpose flour (about 2 cups)
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp kosher or sea salt
Cream Cheese Frosting
- 8 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened (4 oz or 1 stick)
- 3 cups confectioners' sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350ºF. Grease two 9-inch cake pans by brushing on oil or using nonstick spray, then line the bottoms with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk the eggs until pale and well blended. Add the grated carrot, oil, and buttermilk, whisking until combined thoroughly.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, ground ginger, ground cloves, and salt.
- Blend Batter: Pour the wet carrot mixture into the dry ingredients bowl. Use a rubber spatula or wooden spoon to fold everything together gently until the mixture is just combined with no dry flour visible. Avoid overmixing for a tender cake.
- Distribute Batter: Scrape the batter evenly between the two prepared cake pans using a spatula, spreading it out smoothly.
- Bake: Place the pans in the preheated oven and bake for approximately 35 minutes, or until the center springs back lightly when pressed and does not leave a finger indentation.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to firm up. Then, run a butter knife around the edges, place a cooling rack on top of each pan, and carefully invert the cakes onto the racks. Let them cool completely before frosting.
- Prepare Frosting: In a stand mixer fitted with the whisk attachment, beat the softened butter and cream cheese together on medium speed until creamy and well combined.
- Add Sugar Gradually: Pause the mixer and add the confectioners' sugar one cup at a time, beating fully on medium-low speed after each addition. After incorporating all the sugar, increase the mixer speed to high and beat for 2 minutes until the frosting is fluffy and silky. Mix in vanilla extract.
- Assemble Cake: Place one cake layer on your serving plate. Spoon about half of the frosting onto the center, using a knife or offset spatula to spread it evenly to the edges.
- Stack and Frost: Position the second cake layer on top and repeat the frosting process with the remaining half, spreading it across the top.
- Optional Side Frosting: For full coverage, divide the frosting into thirds: spread 1/3 on the bottom layer, 1/3 on the top, and dollop the final 1/3 around the sides. Smooth with a knife for a clean finish.
Notes
- Ensure not to overmix the batter to keep the cake moist and tender.
- Using fresh grated carrots will yield the best texture and flavor.
- Let cakes cool completely before frosting to prevent melting the cream cheese frosting.
- You can substitute canola oil with another mild vegetable oil like sunflower or grapeseed oil.
- Make sure cream cheese and butter are softened to room temperature for a smooth frosting.
- For a cleaner slice, refrigerate the frosted cake for 30 minutes before cutting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
