Classic Carrot Cake
Classic Carrot Cake is rated
out of
5 by
6.
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
12
Makes one 9-inch cake; serves 12.
To save time in preparation, use a food processor fitted with the shredding disk to shred the carrots. This cake is also good flavored with coconut: Beat 1 1/2 tsp. coconut extract and 1 cup toasted sweetened shredded coconut into the cream cheese frosting and spread onto the cake. Then press 1 cup toasted sweetened shredded coconut evenly onto the sides of the cake for a decorative, flavorful finish.
Ingredients:
For the cake:
- 2 cups unbleached all-purpose flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground allspice
- 4 eggs
- 3/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1/2 cup buttermilk
- 3 cups lightly packed peeled, shredded carrots
For the cream cheese frosting:
- 1 lb. cream cheese, at room temperature
- 6 Tbs. (3/4 stick) unsalted butter, at
room temperature - 1 1/4 cups confectioners
- 1 1/2 tsp. vanilla extract
Directions:
Position a rack in the middle of an oven and preheat to 350°F. Butter and flour 2 round cake pans each 9 inches in diameter and 2 inches deep.
In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, salt and allspice. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar and buttermilk until blended.
Stir the flour mixture into the egg mixture just until combined. Fold in the carrots. Divide the batter evenly between the prepared pans.
Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to racks and let cool in the pans for 15 minutes. Invert the cakes onto the racks and let cool completely.
Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners' sugar and beat until smooth. Beat in the vanilla extract until well blended.
Place 1 cake layer on a plate. Spread 1 1/2 cups of the frosting over the top. Place the second cake layer on top. Spread the remaining frosting decoratively over the top and sides of the cake.
Serve immediately, or cover with a cake dome and refrigerate for up to 2 days. Bring to room temperature before serving.
In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, salt and allspice. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar and buttermilk until blended.
Stir the flour mixture into the egg mixture just until combined. Fold in the carrots. Divide the batter evenly between the prepared pans.
Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to racks and let cool in the pans for 15 minutes. Invert the cakes onto the racks and let cool completely.
Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners' sugar and beat until smooth. Beat in the vanilla extract until well blended.
Place 1 cake layer on a plate. Spread 1 1/2 cups of the frosting over the top. Place the second cake layer on top. Spread the remaining frosting decoratively over the top and sides of the cake.
Serve immediately, or cover with a cake dome and refrigerate for up to 2 days. Bring to room temperature before serving.
Makes one 9-inch cake; serves 12.
Adapted from
Williams-Sonoma Kitchen Library Series,
Cakes, Cupcakes & Cheesecakes,
by Sarah Tenaglia
(Time-Life Books, 1995).
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Rated 5 out of
5
by
daliax22 from
Superior, moist, perfection!
Simply delicious moist, dense cake with delicious cream cheese frosting. The toasted coconut makes is even more delicious. Highly recommended recipe I’ve been using for years.
Date published: 2021-10-04
Rated 5 out of
5
by
welovefoodatGA from
Nice frosting
We used almond (vegan) cream cheese in place of regular. The frosting was great. It was easy, and just the right amount of sweetness.
Date published: 2018-05-28
Rated 5 out of
5
by
Skyhawk45 from
A superb cake!
I've made several carrot cakes over the years, but this one is absolutely the best ever! My family confirms it. The butter cream cheese icing enhances this moist delicious cake even more. I did add one cup of drained crushed pineapple. That aside, add the coconut extract as one of the options mentioned.
Its just a superb cake that you won't go wrong on.
Date published: 2015-04-12
Rated 5 out of
5
by
Mxm242 from
Light, fluffy carrot cake
I have tried several carrot cake recipes over the years and this is by far my favorite. It's not too heavy and doesn't have a bunch of raisins and nuts. It's a pretty large cake though, but I've never had a problem finishing it.
Date published: 2014-01-19
Rated 5 out of
5
by
july39 from
Best Carrot Cake EVER!
This is the only carrot cake recipe I use. I know there are other out there, But I only use this one. I think it is the buttermilk that makes the difference and makes it so moist.
Date published: 2013-06-12
Rated 5 out of
5
by
flakeygirl from
Perfect every time
This has become a stand-by recipe for me - It's easy (the most time-consuming thing is grating the carrots) and consistently delicious. Every time I make it someone asks for the recipe. I do recommend the coconut on top - it adds flavor and makes for a prettier cake. It also feeds a lot of people - easily 12, and if you cut small you could get more slices (we got 16 recently).
Date published: 2012-05-07