Classic Carrot Cake
This cake relies on the moisture from the carrots themselves rather than excess butter. The secret is to grate the carrots by hand, avoiding the watery, pre-shredded bags that ruin the texture of the bake.
Don't rush the grate.
The carrots should be grated on the smaller holes of a box grater to ensure they melt into the crumb during the bake. Room temperature eggs are non-negotiable for a smooth batter.
- box grater
- two 9-inch round cake pans
- stand mixer or electric hand mixer
- whisk
What goes in.
- 3 cupsfinely grated carrots
- 2 cupsall-purpose flour
- 2 cupsgranulated sugar
- 1 1/2 cupsneutral oil, such as grapeseed or canola
- 4large eggs
- 2 tspground cinnamon
- 1 tspbaking soda
- 1 tspbaking powder
- 1/2 tspsalt
- 8 ozcream cheese, softened
- 1/2 cupunsalted butter, softened
- 3 cupspowdered sugar
Whisking the wet ingredients
Slowly stream the oil into the eggs while whisking constantly. This creates a stable emulsion that prevents the oil from separating once you fold in the dry ingredients.
The method.
Prep the oven and pans
Heat the oven to 350°F (175°C). Grease your pans and line the bottoms with parchment paper to ensure a clean release.
Combine dry ingredients
Whisk together the flour, cinnamon, baking soda, baking powder, and salt in a bowl. Set aside.
Mix the wet base
Beat the eggs and sugar on medium-high until pale and thickened. Gradually add the oil until fully incorporated.
Fold and bake
Gently fold the dry ingredients into the wet mixture until no streaks remain. Fold in the grated carrots. Divide into pans and bake for 35 to 40 minutes, or until a tester inserted into the center comes out clean.
Frosting
Beat the cream cheese and butter until smooth. Add powdered sugar in batches, beating until fluffy. Frost only after the cake is completely cold.
Other turns to take.
Nutty Texture
Fold in one cup of toasted, chopped walnuts or pecans just before putting the batter into the pans.
Spiced Currant
Add 1/2 cup of dried currants or golden raisins that have been soaked in warm water for ten minutes and patted dry.
When it doesn't go to plan.
Test for doneness by pressing the center of the cake lightly; it should spring back immediately.
If the frosting feels too soft, chill it in the refrigerator for 20 minutes before applying to the cake layers.
Store the cake in the refrigerator due to the dairy content in the frosting, but let it sit at room temperature for 15 minutes before serving.
The ones that keep coming up.
Can I use a different oil?
Use any neutral-flavored oil. Avoid olive oil, as its distinct flavor will compete with the spices.
Why did my cake sink in the middle?
The oven door was likely opened too early. Keep it closed until the 35-minute mark to ensure the structure has set.