Description
A timeless favorite, this classic carrot cake features a moist, spiced crumb packed with fresh carrots and topped with a luscious cream cheese frosting.
Ingredients
16 oz cream cheese, room temperature
1 cup unsalted butter, room temperature
4 cups powdered sugar, or more to taste
2 tsp vanilla
2 cups all-purpose flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
3 medium carrots, shredded or pulsed in a food processor to small bits
1/2 cup vegetable oil
2 cup sugar
3 eggs
2 tsp vanilla
1 cup buttermilk, or 1 cup milk + 1 tbsp lemon juice/vinegar
Instructions
Preheat your oven to 350 degrees F and prepare three 9-inch cake pans with baking spray.
In a large mixing bowl, combine the sugar, eggs, oil, and vanilla until the mixture is well blended.
Whisk in the flour, baking soda, salt, and cinnamon until the batter is smooth.
Pulse or shred your carrots until they reach small, uniform bits, then fold them into the batter along with the buttermilk. Mix until everything is fully incorporated.
Divide the batter evenly among the three prepared pans.
Bake for about 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Once finished, loosen the edges with a knife and carefully invert the cakes onto a wire rack to cool completely before assembly.
For the frosting, beat the room-temperature cream cheese and butter until the mixture is light and smooth. Gradually add the powdered sugar and vanilla, continuing to mix until the frosting is fully blended. If it seems too thick, thin it out by adding milk, one teaspoon at a time, until you reach your desired spreadable consistency.
Assemble the cake by stacking the layers, spreading a generous amount of frosting between each one, and finishing by frosting the top and sides.
Notes
Pan Preparation: Using a high-quality baking spray is key to ensuring your cakes release perfectly from the pans without tearing the delicate crumb.
Mixing the Batter: Do not overmix the batter once you add the flour. Stirring just until combined keeps the cake texture light and fluffy rather than dense or tough.
Cooling Time: Patience is a virtue here. If you attempt to frost a warm cake, the frosting will slide off. Allowing the layers to cool on a wire rack ensures they retain their structure.
Consistency Check: When thinning your frosting with milk, start with a very small amount. It is much easier to add more liquid than it is to fix a frosting that has become too thin.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified