March 27, 2023

Carrot Cake

This Carrot Cake is so tender and moist and is paired with the most delicious cream cheese frosting. It's a spice filled layered cake that is packed with tons of flavor, and its cream cheese frosting adds the perfect touch of tang and sweetness to every bite. Finely chopped walnuts are added to the sides and top of the cake for an added crunch.

This cake is really easy to make and is sure to satisfy a crowd. You'll bake the cake first and then make that luscious cream cheese frosting while the cake cools. Using a piping tip to pipe little swirls on top of the cake makes it look extra fancy and the walnuts that are sprinkled on top compliment the cake's spice filled flavor.

A FEW NOTES BEFORE WE GET STARTED

Now let's bake! Get started by preheating your oven to 350º F. Whisk together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside. In a stand mixer fitted with a paddle attachment, cream both sugars and oil together on medium speed until well combined.

Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed. Add the greek yogurt and mix until combined. With the mixer on low, add in the flour mixture followed by the carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Coat three 6 inch pans or two 8 inch pans with nonstick spray and parchment rounds and carefully divide the batter evenly among the pans. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.

Bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean.

Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pans, topping the cakes with another cooling rack, and carefully turning the cakes out. While the cakes cool, cream together the butter and cream cheese until smooth.

With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream. Scrape down the sides of the bowl and mix just until combined.

Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level. Place one layer, top side down, on a cake board or stand and spread with frosting. Repeat this step with the next two layers. Apply a thin layer, or crumb coat, of frosting around the sides of the cake and let it chill for about 30 minutes.

Once chilled, finish frosting the sides and top of the cake, saving about ¾ cup of frosting for the top. Scoop the rest of the frosting into a pastry bag fitted with a large piping tip. I used a Wilton 2D, but any large piping tip will work.

While holding the piping bag vertically on top of the cake, right against the edge, apply pressure to the bag and pipe a small swirl of frosting. Continue to pipe five more swirls of frosting around the outer edge of the cake.

Gently press chopped walnuts around the bottom of the cake so that they adhere to the frosting. Sprinkle more walnuts on top of the cake. Chill until you serve. Enjoy!

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Carrot Cake

This Carrot Cake is so tender and moist and is paired with the most delicious cream cheese frosting. It's a spice filled layered cake that is packed with tons of flavor, and its cream cheese frosting adds the perfect touch of tang and sweetness to every bite. Finely chopped walnuts are added to the sides and top of the cake for an added crunch.

  • Author: Marisa Guerra
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour and 40 minutes
  • Yield: 8 to 12 servings
  • Category: Dessert

Ingredients

Carrot Cake

  • 240 grams (2 cups) flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp cloves
  • 213 grams (1 cup) brown sugar
  • 99 grams (½ cup) sugar
  • 4 eggs
  • 198 grams (1 cup) oil
  • 170 grams (¾ cup) plain greek yogurt or sour cream
  • 247 grams (2 ½ cups) finely shredded carrots, squeezed out lightly

Cream Cheese Frosting

  • 8 oz (1 cup) unsalted butter, softened
  • 16 oz cream cheese, softened
  • 567 grams (5 cups) confectioners sugar
  • 56 grams (¼ cup) heavy whipping cream
  • Walnuts, finely chopped, for topping

Instructions

Carrot Cake

  1. Preheat oven to 350º F.
  2. Whisk together the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream both sugars and oil together on medium speed until well combined.
  4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
  5. Add the greek yogurt and mix until combined.
  6. With the mixer on low, add in the flour mixture followed by the carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
  7. Coat three 6 inch pans or two 8 inch pans with nonstick spray and parchment rounds and carefully divide the batter evenly among the pans. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
  8. Bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean.
  9. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pans, topping the cakes with another cooling rack, and carefully turning the cakes out.

Cream Cheese Frosting

  1. Cream together the butter and cream cheese until smooth.
  2. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the heavy whipping cream.
  3. Scrape down the sides of the bowl and mix just until combined.

Cake Assembly

  1. Once your cake layers have cooled, carefully cut the tops off with a serrated knife so that each layer is level.
  2. Place one layer, top side down, on a cake board or stand and spread with frosting. Repeat this step with the next two layers. Apply a thin layer, or crumb coat, of frosting around the sides of the cake and let it chill for about 30 minutes.
  3. Once chilled, finish frosting the sides and top of the cake, saving about ¾ cup of frosting for the top.
  4. Scoop the rest of the frosting into a pastry bag fitted with a large piping tip. I used a Wilton 2D, but any large piping tip will work.
  5. While holding the piping bag vertically on top of the cake, right against the edge, apply pressure to the bag and pipe a small swirl of frosting. Continue to pipe five more swirls of frosting around the outer edge of the cake.
  6. Gently press chopped walnuts around the bottom of the cake so that they adhere to the frosting. Sprinkle more walnuts on top of the cake.
  7. Chill until you serve.
  8. Enjoy!

Notes

  • Make sure you use whole carrots and wash, peel, and grate them until they are fine. Do not use baby carrots or pre-shredded carrots. You'll need about 3-4 large carrots.
  • The cake can be wrapped in plastic wrap or placed in an airtight container and kept in the fridge for up to five days. It's best enjoyed slightly warmed.
  • I decided to make a three layer 6 inch cake, but this recipe can also be used to make a two layer 8 inch cake as well, depending on what size pans you have. You’ll need to adjust the baking time slightly.
  • I used a Wilton 2D piping tip for the swirls on the top of the cake, but any large piping tip will work.

Keywords: cake, carrot, easter

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