Carrot Cake Recipe
Make Carrot Cake Recipe in just 2h 30m. 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
Finish / Assembly
Method
Cake Batter
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans (or line with parchment). Alternatively, use a 9x13-inch pan and adjust baking time as noted below.
- 2
Dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- 3
Wet ingredients
In a separate bowl, whisk the eggs until blended. Add the vegetable oil, buttermilk and vanilla extract and whisk until smooth. If buttermilk is not available, use 1/2 cup milk plus 1/2 tablespoon vinegar, let sit 5 minutes.
- 4
Combine batter
Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula or wooden spoon until mostly combined. Fold in the grated carrots, toasted chopped nuts (if using) and raisins (if using) until evenly distributed. Do not overmix; batter will be thick and moist.
- 5
Bake
Divide batter evenly into prepared pans and smooth the tops. Bake at 350°F (175°C) for 25–30 minutes for 8–9-inch rounds, or 35–40 minutes for a 9x13 pan, until a toothpick inserted into the center comes out with a few moist crumbs (not raw batter). Rotate pans halfway through baking for even browning.
- 6
Cream Cheese Frosting
- 7
Soften and combine
Ensure the cream cheese and butter are at room temperature (softened but not melting). In a medium bowl, beat the cream cheese and softened butter together with an electric mixer on medium speed until smooth and uniform, about 1–2 minutes.
- 8
Add sugar and flavor
With the mixer on low, gradually add the confectioners' sugar, about 1/2 cup at a time, to avoid a powder cloud. Once incorporated, increase speed to medium-high and beat until fluffy, about 1–2 minutes. Add the vanilla extract, fine salt and optional lemon zest; beat 15–30 seconds to combine. Taste and adjust sugar or salt to preferred sweetness and consistency.
- 9
Assembly and Finish
- 10
Level and stack
If necessary, level the tops of the cooled cake layers with a serrated knife to create flat surfaces. Place the first layer on a cake plate or turntable and spread about one-third of the cream cheese frosting evenly over the top with an offset spatula.
- 11
Second layer and crumb coat
Place the second cake layer on top. Apply a thin crumb coat (a light layer of frosting that traps loose crumbs) over the top and sides. Refrigerate for 20–30 minutes to set the crumb coat.
- 12
- 13
Serve and store
Slice and serve. Store leftover cake covered in the refrigerator (cream cheese frosting requires refrigeration) for up to 4–5 days. Bring slices to room temperature 20–30 minutes before serving for best flavor and texture.