Incredible Carrot Cake with Cream Cheese Frosting
Try this Incredible Carrot Cake with Cream Cheese Frosting recipe.
Try this Incredible Carrot Cake with Cream Cheese Frosting recipe.
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon ground cloves
- 1/2 teaspoon table salt
- 4 large eggs
- 1 1/2 teaspoon vanilla extract
- 2 tablespoons sour cream
- for the cream cheese frosting:
- for the carrot cake:
- 2 1/2 cups all-purpose flour (12 1/2 ounces)
- 1 1/4 teaspoons ground cinnamon (i prefer to use 1 tablespoon & om
- 1 pound (450 grams) peeled carrots (about 6 to 7 carrots) (*see note below)
- 1 1/2 cups granulated sugar (10 1/2 ounces)
- 1/2 cup packed light brown sugar (3 1/2 ounces)
- 1 1/2 cups vegetable oil safflower oil, or canola oil
- 10 tablespoons unsalted butter (5 ounces), softened to room temperature
- 3 cups confectioners' sugar (12 ounces) sift if lumpy
- 1 pound (450) cold cream cheese (brick-style cut into 1-inch pieces or 32 kiri squares)
- Carbohydrate 3.50639349562475 g
- Cholesterol 832.61423610835 mg
- Fat 196.068815643088 g
- Fiber 0.0897680531994909 g
- Protein 19.1815396024157 g
- Saturated Fat 74.1530046771652 g
- Serving Size 1 1 -layer (8 or 9inch) cake (685g)
- Sodium 1054.32354212837 mg
- Sugar 3.41662544242526 g
- Trans Fat 10.2886304921555 g
- Calories 1827 calories
Step-by-step
- Adjust oven rack to middle position and preheat oven to 350F/180C.
- Spray 3 (8 or 9 inch) round pans with nonstick cooking spray or lightly grease with oil. Line the bottom of the pans with parchment rounds and spray parchment or lightly grease again with oil then dust with flour, tapping out excess flour.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg and cloves (if using); set aside.
- In food processor fitted with the shredding disk or using the small holes of a box grater, shred carrots (you should have about 3 cups); set aside.
- In the bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat eggs and both the granulated and brown sugars together on medium-high speed until thoroughly combined, about 45 seconds.
- Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer.
- With a rubber spatula, stir in the flour mixture by hand until just incorporated and no streaks of flour remain. Stir in the carrots.
- Give the batter a final stir to make sure it is thoroughly combined. Scrape the batter into the prepared pans and smooth the tops.
- Bake until a toothpick or a skewer inserted into center of cake comes out clean or with a few cooked crumbs attached, 20 to 25 minutes, rotating the pans halfway through baking time.
- Let the cakes cool in the pans for 10 minutes. Run a small knife around the edges of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and let cool completely before frosting, 1½ to 2 hours.
- Meanwhile, prepare the frosting. (Instructions below).
- To frost and assemble, place one of the cake layers onto the cake platter. Spread 1 cup of the frosting over the cake, right to the edges. Place a second cake layer on top and press lightly to adhere. Spread another 1 cup frosting over the second cake layer. Top with the final cake layer, pressing lightly to adhere. Frost the top and side of the cake with the remaining frosting.
- Serve right away or store until ready to serve under a cake dome or in airtight container to prevent it from drying out.
- In the bowl of a stand mixer fitted with the paddle attachment (or in large bowl and using hand-held mixer) beat the butter on medium-high speed until creamy and lightened up, 1 to 2 minutes.
- Add the confectioners sugar, salt and vanilla and beat until lightened in both color and texture and looks fluffier than when it started, 4 to 6 minutes.
- Beat in the sour cream.
- With the mixer running on medium speed, add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps. Continue adding the cream cheese until fully incorporated.
- Increase the speed to medium high and beat until the frosting is light, fluffy, whipped-like and until almost no cream cheese lumps remain, 4 to 6 minutes.
- Use according to recipe above.
My Culinary Adventure: A Carrot Cake Triumph
Baking has always been more than just a hobby for me; it’s a form of self-expression, a way to share joy, and a comforting ritual in the midst of a busy life. My days are filled with the whirlwind of a young family and a demanding career, but the kitchen remains my sanctuary. It’s where I can escape the chaos and create something beautiful – something delicious. This carrot cake, oh my goodness, this carrot cake, is a testament to that.
The aroma alone is enough to transport you. The warm, spicy scent of cinnamon and nutmeg mingling with the subtle sweetness of carrots and brown sugar…it’s intoxicating. And the taste? It’s a perfect harmony of moist, tender cake, perfectly balanced sweetness, and a tangy cream cheese frosting that’s simply irresistible. It’s the kind of cake that makes you want to pause, savor each bite, and appreciate the simple pleasures in life. It’s also a perfect cake for sharing. I’ve taken this cake to countless potlucks, family gatherings, and even to work. The reaction is always the same: pure delight, followed by requests for the recipe. And I’m happy to share – that’s part of the joy of baking. It's about connecting with others through food and creating memories that last.
The journey wasn’t always smooth sailing. My first few attempts at making a carrot cake were…let’s just say less than perfect. I had cakes that were too dry, cakes that were too dense, and even one disastrous attempt where the frosting completely separated. But I persevered, experimenting with different ingredients, techniques, and recipes, always learning from my mistakes. And each failed attempt only fuelled my desire to perfect this classic dessert.
This particular recipe is the culmination of my baking journey. It’s the recipe that finally gave me the perfect result: a moist, flavorful carrot cake with a cream cheese frosting that’s light, fluffy, and perfectly tangy. The secret? It’s all in the details. From the careful measuring of ingredients to the gentle folding of the batter, every step is crucial. But don’t let that intimidate you. Even a beginner baker can achieve success with this recipe. Just follow the instructions carefully, and you'll be rewarded with a cake that’s as delicious as it is beautiful.
More than just a dessert, this carrot cake represents a significant milestone in my culinary journey. It's a reminder that even amidst the chaos and demands of life, I can find moments of peace, creativity, and connection. So gather your ingredients, preheat your oven, and let’s bake a cake worthy of celebration. Let’s bake a memory.
Tips and Tricks for Success:
- Use fresh carrots: Fresh carrots will result in a more flavorful and moist cake.
- Don't overmix the batter: Overmixing can lead to a tough cake.
- Let the cakes cool completely before frosting: This will prevent the frosting from melting.
- Store the cake in an airtight container: This will help to keep the cake moist.
Variations:
- Add nuts: Walnuts, pecans, or even macadamia nuts would be delicious additions to this cake.
- Add spices: Experiment with different spices, such as ginger, cardamom, or allspice.
- Use different types of oil: Coconut oil or olive oil would give the cake a different flavor.
- Make it a cupcake: This recipe can easily be adapted to make cupcakes.
This carrot cake recipe isn’t just a recipe; it’s a story. It’s a story of patience, persistence, and the unwavering joy of baking. It’s a story that I’m excited to share with you. So go on, bake it, taste it, and share it with those you love. You won’t be disappointed.
