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

• Room Temperature Ingredients:
  • Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Cream Cheese: The cream cheese needs to be softened as well. I recommend pulling this out to sit at room temperature at the very beginning.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.

• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

• Check out My Favorite Baking Tools to see what I use when I bake.

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 sour cream 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!