Classic Carrot Cake with Cream Cheese Frosting
A dense, spiced cake packed with finely grated carrots and walnuts, topped with a tang-heavy cream cheese frosting. The secret is to grate the carrots yourself using the fine side of a box grater to ensure they melt into the crumb rather than remaining crunchy.
Texture is everything.
Avoid pre-shredded carrots from the bag, as they are coated in cellulose to keep them dry and won't soften correctly in the batter. Bring your butter and cream cheese to room temperature before you begin the frosting.
- box grater
- two 9-inch round cake pans
- stand mixer or hand mixer
- silicone spatula
What goes in.
- 3 cupsfinely grated carrots
- 2 cupsall-purpose flour
- 2 cupsgranulated sugar
- 1 cupneutral oil, such as grapeseed or canola
- 4large eggs
- 2 tspground cinnamon
- 1 tspbaking powder
- 1 tspbaking soda
- 1/2 tspsalt
- 1 cupchopped walnuts
- 8 ozcream cheese, softened
- 1/2 cupunsalted butter, softened
- 3 cupspowdered sugar
- 1 tspvanilla extract
Slow-stream the oil
When mixing your eggs and oil, add the oil in a steady, thin stream while the mixer runs. This creates a stable base that keeps the cake moist for days.
The method.
Prep the pans
Grease your pans thoroughly and line the bottoms with parchment paper to prevent sticking.
Whisk dry ingredients
Sift together flour, cinnamon, baking powder, baking soda, and salt in a bowl.
Mix wet ingredients
Beat eggs and sugar until the mixture is pale and thick, then slowly incorporate the oil.
Combine
Fold the dry ingredients into the wet until just barely combined. Stir in the carrots and walnuts by hand.
Bake
Divide batter between pans. Bake at 350°F (175°C) for 35 minutes, or until a skewer inserted in the center comes out clean.
Frost
Beat the cream cheese, butter, vanilla, and powdered sugar until smooth. Wait for the cakes to be completely cold before applying to prevent the frosting from sliding.
Other turns to take.
Golden Raisin
Soak 1/2 cup of golden raisins in warm water for 10 minutes, drain, and fold into the batter.
Orange Zest
Add 1 tablespoon of freshly grated orange zest to the dry ingredients for a brighter finish.
When it doesn't go to plan.
If the batter looks too thin, do not add more flour; the moisture comes from the carrots.
Toast your walnuts in a dry pan for 3 minutes before adding to the batter to increase their depth.
Run a thin knife around the edge of the pans once the cakes have cooled for 10 minutes to ensure they release cleanly.
The ones that keep coming up.
Can I use coconut oil?
Yes, but be aware that it will impart a faint coconut scent to the finished cake.
Why did my cake sink in the middle?
The oven door was likely opened too early. Keep the door closed for the first 30 minutes of baking.
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