Description
This moist carrot cake melts in your mouth. The secret is in the cooling process and the creamy frosting.
Ingredients
Scale
- 2 cups granulated sugar
- 1 1/4 cups oil
- 4 large eggs
- 1 lb package baby carrots (finely grated)
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 1/2 tsp cinnamon
- 12 Tbsp unsalted butter (room temperature, 1½ sticks)
- 2 8 oz packages cream cheese (room temperature)
- 8 cups powdered sugar (sifted)
- 1 Tbsp pure vanilla extract
Instructions
- Preheat oven to 325 degrees then line the bottom of two 9″ cake pans with parchment paper. Spray the pans and paper with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk the sugar, oil and eggs together until completely blended then set aside.
- Add the carrots to a food processor fitted with the steel blade and pulse until very finely chopped. Add them to the sugar, oil and egg mixture, stirring to combine.
- Sift the flour, baking soda, salt, and cinnamon on top of the wet ingredients and fold until completely blended. If adding nuts or raisins, fold them in now.
- Divide the batter evenly into the two prepared cake pans and bake for 45−50 minutes until firm in the center and pulling away from the sides.
- Remove from the oven and cool on a rack for about 10 minutes.
- Invert the layers onto waxed paper. Remove the pan and parchment, then cover the cakes with the pan to seal in moisture. Let them cool completely (at least 2 hours).
- For the frosting, cream together the softened butter and cream cheese until smooth. Sift in the powdered sugar and mix until smooth.
- Add the vanilla and stir to combine. If too thick, add a few drops of milk until the right consistency is achieved. Cover and store at room temperature.
- Once cooled, remove the pans. Place the first layer on a serving plate, coat with frosting, then add the second layer upside down and press gently. Coat the top and sides with the remaining frosting.
- Refrigerate until ready to serve, then slice and enjoy!
Notes
- Ensure the cakes are completely cool before frosting.
- Store leftovers in the refrigerator.
- Optional: Add nuts or raisins to the batter if desired.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 961 kcal
- Sugar: 85 g
- Sodium: 400 mg
- Fat: 49 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 126 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
Keywords: carrot cake, dessert, baking, cream cheese frosting