Description
This carrot cake recipe brings warmth and comfort to any occasion, with a wonderfully moist crumb and a blend of fragrant spices that hug your senses. Topped with a luscious, tangy cream cheese frosting, it’s a treat that’s both delightfully classic and utterly irresistible. Get ready to bake a cake so tender and flavorful it’s sure to become a new favorite.
Ingredients
Carrot Cake
2¼ cups (280 g) all-purpose flour
1 teaspoon baking powder
1½ teaspoon baking soda
1 teaspoon salt
2½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
¾ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
1½ cups (300 g) light brown sugar packed
½ cup (100 g) granulated sugar
1 cup (250 ml) canola or vegetable oil
4 large eggs room temperature
1 teaspoon vanilla extract
¼ cup (60 g) sour cream room temperature
¼ cup (62 g) applesauce room temperature
3 cups (345 g) shredded carrots about 6 medium carrots
Brown Butter Cream Cheese Frosting
½ cup (113.5 g) unsalted butter browned and cooled
8 ounces (226.8 g) cream cheese room temperature
1 teaspoon vanilla extract
4 cups (480 g) powdered sugar
Instructions
Carrot Cake
1. Preheat your oven to 325F and prepare a 9×13 inch cake pan by lining it with parchment paper that covers the sides.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and all the spices. Set this aside.
3. In a large bowl, whisk together the brown sugar, granulated sugar, and oil. Then, add the eggs one at a time, followed by the vanilla, sour cream, and applesauce, mixing well after each addition.
4. Be sure to scrape down the sides of the bowl as needed to incorporate everything.
5. Gently fold the dry ingredients into the wet ingredients just until you can still see a few small streaks of flour, then carefully fold in the shredded carrots.
6. Pour the batter into your prepared cake pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
7. Once completely cool, you can carefully lift the cake out of the pan using the parchment paper edges.
Brown Butter Cream Cheese Frosting
1. In a pan over medium heat, melt the butter and continue stirring until it turns golden brown and smells nutty. Allow it to cool.
2. In a large bowl, mix the cream cheese until smooth. Stir in the cooled brown butter, vanilla extract, and powdered sugar until everything is well combined.
3. Spread a smooth layer of frosting over the cooled carrot cake. Slice into 24 portions or larger if you prefer, and enjoy.
Notes
Grate Your Own Carrots: Pre-shredded carrots can sometimes be a bit dry. Grating them yourself from whole carrots ensures they’re fresh and moist, contributing more moisture to the cake.
Room Temperature Ingredients: Using room temperature eggs, cream cheese, and butter for the frosting will help them incorporate smoothly, preventing lumps.
Don’t Overmix: Overmixing the cake batter after adding the flour can develop the gluten too much, resulting in a tougher cake. Mix just until the ingredients are combined.
Cool Completely Before Frosting: This is crucial. Frosting a warm cake will cause the frosting to melt and slide off, creating a messy appearance and texture.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American