Description
This classic carrot cake recipe features a moist and flavorful spiced cake made with grated carrots, complemented by a rich and creamy homemade cream cheese frosting. Decorated with piped mini carrots and chopped nuts, this cake is perfect for celebrations or a delightful dessert any time of year.
Ingredients
Scale
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1/2 cup (110 g) light brown sugar, packed
- 3 eggs, at room temperature
- 2 tsp vanilla extract
- 3/4 cup (180 ml) buttermilk, at room temperature
- 2 cups (220 g) finely grated carrots, at room temperature
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 1/2 cups (325 g) powdered sugar
- 1 tsp vanilla extract
- Orange and green food coloring
- Chopped walnuts or pecans, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and line it with parchment paper to ensure easy removal of the cake after baking.
- In a medium bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt until well combined. Set this mixture aside.
- In a large bowl, use an electric mixer on high speed to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs and vanilla extract to the butter-sugar mixture. Mix on medium to medium-high speed until smooth, about 2 to 3 minutes.
- Alternately add the dry flour mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold the finely grated carrots into the batter using a rubber spatula until just combined.
- Transfer the batter to your prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 50 to 54 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 30 minutes. Then use the parchment paper to lift the cake out onto a wire rack to cool completely.
- In a large mixing bowl, beat the softened butter on high speed until pale and fluffy, about 5 minutes.
- Add the cold cream cheese to the butter and beat on high speed until combined, about 1 minute.
- Sift in the powdered sugar gradually, mixing until fully incorporated.
- Mix in the vanilla extract until the frosting is light and fluffy, about 1 to 2 more minutes.
- Divide a few spoonfuls of frosting into two bowls. Color one with green and the other with orange food coloring.
- Move the cooled carrot cake onto a serving plate.
- Apply a thick, even layer of the plain cream cheese frosting on the top of the cake.
- Fill piping bags with the orange and green frostings. Pipe mini carrots and green stars on top.
- Sprinkle chopped walnuts or pecans over the cake. Slice into 16 squares if desired. Serve and enjoy!
Notes
- This cake can be stored in an airtight container for up to 5 days.
- For a richer flavor, use freshly grated carrots.
- Feel free to adjust the spices according to your taste.
- Prep Time: 20 minutes
- Cook Time: 50-54 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Carrot Cake, Cream Cheese Frosting, Dessert