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
For the Carrot Cake:
- 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
For the Cream Cheese Frosting:
- 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 and Prepare Pan: 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.
- Mix Dry Ingredients: 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.
- Cream Butter and Sugars: 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. This process incorporates air into the batter, making the cake tender.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture. Mix on medium to medium-high speed until the mixture is smooth, pale in color, and slightly fluffy, about 2 to 3 minutes. Scrape the sides of the bowl to integrate all ingredients.
- Combine Dry Ingredients and Buttermilk: Alternately add the dry flour mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Add in small portions, mixing on low then medium speed just until combined to avoid overmixing, which can toughen the cake.
- Fold in Carrots: Gently fold the finely grated carrots into the batter using a rubber spatula until just combined to distribute them evenly without deflating the batter.
- Pour Batter Into Pan: Transfer the batter to your prepared baking pan, spreading it evenly with a spatula.
- Bake the Cake: Bake in the preheated oven for 50 to 54 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool the Cake: 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, and let it cool completely before frosting.
- Make the Frosting – Cream Butter: In a large mixing bowl, beat the softened butter on high speed until pale and fluffy, about 5 minutes using an electric mixer or stand mixer with a whisk attachment.
- Add Cream Cheese: Add the cold cream cheese to the butter and beat on high speed until combined and fluffy, about 1 minute.
- Add Powdered Sugar: Sift in the powdered sugar a little at a time, mixing on low to medium-low speed until fully incorporated to keep the frosting smooth and lump-free.
- Add Vanilla: Mix in the vanilla extract on high speed until the frosting is light and fluffy, about 1 to 2 more minutes.
- Create Colored Frostings: Divide a few spoonfuls of frosting into two separate bowls. Color one with green food coloring and the other with orange food coloring until the desired shades are reached.
- Transfer Cake: Move the cooled carrot cake onto a serving plate, ready for decorating.
- Frost the Cake: Using an offset spatula, apply a thick, even layer of the plain cream cheese frosting on the top of the cake.
- Pipe Carrot Decorations: Fill piping bags fitted with small circular and star tips with the orange and green frostings, respectively. Pipe mini carrots onto the cake by forming small orange carrot shapes spaced evenly, then pipe green stars on top as the carrot stems.
- Add Nuts and Serve: Sprinkle chopped walnuts or pecans over the cake for extra texture and flavor. Slice into 16 squares if desired for easier serving and to help with positioning the carrot decorations. Serve and enjoy!
Notes
- Make sure all wet ingredients like eggs and buttermilk are at room temperature to ensure even mixing and better texture.
- You can substitute nuts with raisins or leave them out to suit dietary preferences.
- For a more intense carrot flavor, increase the grated carrots to 2 1/2 cups.
- To store, keep the cake covered in the refrigerator for up to 4 days.
- The carrot piping can be adjusted or omitted depending on your decorating preference.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 390
- Sugar: 30g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
