Carrot Cake Recipe
cream cheese frosting, salted caramel sauce, confetti of candied carrots & basil
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Ingredients
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Carrot Cake
Method
Instructions
- 1
Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the grated carrots and optional walnuts.
- 5
Bake the Cakes
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks.
- 6
Prepare the Frosting
In a medium bowl, beat together the cream cheese and unsalted butter until smooth. Gradually add the powdered sugar, mixing until creamy and well combined.
- 7
Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake.
- 8
Add Caramel Sauce
Drizzle the salted caramel sauce over the frosted cake as desired.
- 9
Garnish
Top the cake with a confetti of candied carrots and fresh basil leaves before serving.
