Carrot Cake Recipe
Make 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
Finishing & Assembly
Method
Cake Batter
- 1
Prepare oven and pans
Position oven rack to middle and preheat to 350°F (175°C). Grease two 9-inch round cake pans (or one 9x13 pan) and line bottoms with parchment; lightly flour the sides.
- 2
Combine dry ingredients
In a large bowl, whisk together 2.25 cups all-purpose flour, 1.5 cups granulated sugar, 0.5 cup packed light brown sugar, 1 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt until evenly blended.
- 3
Whisk wet ingredients
In a separate large bowl, beat or whisk 4 eggs lightly until combined. Add 1 cup vegetable oil, 0.5 cup buttermilk and 2 tsp vanilla extract; whisk until smooth and homogenous.
- 4
Combine wet and dry
Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until mostly combined — do not overmix; a few flour streaks are okay.
- 5
- 6
Bake
Divide batter evenly between prepared pans (or spread into 9x13 pan). Smooth tops and bake on center rack for 25–30 minutes for 9-inch rounds (35–40 minutes for 9x13) or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.
- 7
Cool
Allow cakes to cool in pans on a wire rack for 10–15 minutes. Run a knife around edges, invert onto racks, remove parchment, and let cool completely (at least 1 hour) before frosting.
Cream Cheese Frosting
- 8
Soften and beat
Ensure 8 oz softened cream cheese and 0.5 cup softened unsalted butter are at room temperature. In a mixing bowl, beat cream cheese and butter together on medium speed until smooth and without lumps, about 2–3 minutes.
- 9
Add sugar and flavor
Gradually add 3 cups sifted confectioners' sugar, about 1 cup at a time, beating on low speed after each addition to avoid a sugar cloud. Once incorporated, add 2 tsp vanilla extract, 1 tsp lemon zest (optional) and 1/8 tsp salt. Increase speed to medium and beat 1–2 minutes until light and fluffy. Scrape bowl as needed.
- 10
Assembly & Finishing
- 11
Level and stack
If cake layers domed during baking, use a serrated knife to level the tops. Place first layer on a serving plate or cake board. Spread about one-third of the frosting evenly over the first layer to the edge.
- 12
Top layer and crumb coat
Place second cake layer (cut side down) on top. Apply a thin crumb coat of frosting over the entire cake (about another third of the frosting). Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.
- 13
- 14
Serve and store
Allow frosted cake to sit at room temperature 15–20 minutes before slicing for easier cutting. Store leftovers covered in the refrigerator for up to 4 days (cream cheese frosting makes refrigeration necessary).