Iced Carrot Cake Recipe
Make Iced Carrot Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Cream Cheese Frosting
Assembly & Garnish
Method
Cake Batter
- 1
Prepare oven and pans
Preheat the oven to 350°F (175°C). Grease and line the bottoms of two 8-inch round cake pans (or a 9x13 pan) with parchment paper; lightly flour or spray with nonstick spray.
- 2
Mix dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt until evenly combined.
- 3
Combine wet ingredients
In a separate medium bowl, whisk the 3 large eggs until combined. Add 3/4 cup vegetable oil, 2 tsp vanilla extract, and 1/4 cup buttermilk; whisk until smooth.
- 4
Combine batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula just until no streaks of flour remain. Fold in 3 cups finely grated carrots, 1/2 cup chopped walnuts (if using), and 1/2 cup raisins (if using). Do not overmix; batter will be thick and slightly lumpy.
- 5
Divide and bake
Divide batter evenly between the prepared pans (use about 1 1/4 cups batter per 8-inch pan layer). Smooth the tops. Bake on the middle rack for 22–28 minutes for 8-inch rounds, or 35–40 minutes for a 9x13, until a toothpick inserted into the center comes out with a few moist crumbs and the top springs back when lightly pressed.
- 6
Cream Cheese Frosting
- 7
Soften and beat
Ensure the 8 oz cream cheese and 4 tbsp butter are at room temperature. In a medium bowl or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium speed until smooth and fully combined, about 1–2 minutes.
- 8
Add sugar and flavor
Reduce speed to low and gradually add 2 cups confectioners' sugar, about 1/2 cup at a time, scraping the bowl between additions. Once incorporated, add 1 tsp vanilla extract, 1 tsp lemon zest (optional), and 1/8 tsp salt. Increase speed to medium-high and beat until light and fluffy, about 30–60 seconds. Taste and adjust sweetness or salt as needed.
- 9
Chill if needed
If the frosting seems too soft to spread (warm kitchen), chill in the refrigerator for 15–20 minutes, then re-whip slightly before using.
Assembly & Serving
- 10
Level and stack
If the cake layers have domes, level them with a serrated knife or cake leveler. Place one cake layer on a serving plate or cake board. Spread about one-third of the frosting evenly over the first layer to the edges.
- 11
Top layer and crumb coat
Set the second layer on top. Apply a thin crumb coat (a light layer of frosting around the sides and top) to seal in crumbs. Chill the cake for 15–20 minutes to set the crumb coat.
- 12
Final frost and garnish
Apply the remaining frosting in an even layer over the top and sides. Press 2 tbsp additional chopped walnuts onto the sides or sprinkle on the top. Garnish with 2 tbsp grated carrot or carrot ribbons and 2 tbsp toasted coconut if using. For a neat presentation, pipe a small border around the top edge with any leftover frosting.
- 13
Chill and serve
For best texture and easier slicing, refrigerate the iced cake for 30–60 minutes before serving. Bring to room temperature for 15–20 minutes before serving if desired. Store leftovers covered in the refrigerator for up to 4 days.