The Ultimate Carrot Cake – Preppy Kitchen
For the Cake
For the Cream Cheese Frosting
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Preheat Oven and Prepare Carrots
Preheat your oven to 350°F (approximately 175°C) (175°C (approximately 345°F)). Peel 1 pound of carrots, which will yield approximately 3 cups once grated.
Chop and Toast Pecans
Chop 1 cup (120g) of pecans. For enhanced flavor, them in the preheated oven for , moving them around occasionally, until they are fragrant.
Combine Dry Ingredients
In a large bowl, add 2 1/2 cups (300g) all-purpose flour, 1 teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. these dry ingredients together until they are well combined.
Combine Wet Ingredients
In a separate bowl, combine 1 cup (200g) granulated sugar and 1 cup packed (220g) light brown sugar (breaking up any lumps with your hands). Add 1 1/3 cup (320ml) vegetable oil, 4 large eggs, and 2 teaspoons (10ml) vanilla extract. until the mixture is smooth and thick.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a spatula until it is mostly combined, leaving some visible streaks of flour. Do not overmix.
Add Carrots and Pecans
Add the chopped pecans and grated carrots to the batter. Continue to fold until the ingredients are just combined, ensuring no dry pockets of flour remain. The batter will appear thick.
Prepare Cake Pans
Grease and flour two 9-inch round cake pans. Line the bottoms of the pans with parchment paper rounds. This step helps prevent the cakes from sticking.
Fill Cake Pans and Bake
Divide the batter evenly between the two prepared cake pans. You can help the batter spread with a spatula to ensure it reaches the edges and is fairly level. Bake at 350°F (approximately 175°C) (175°C (approximately 345°F)) for , or until a skewer inserted into the center of the cakes comes out clean.
Cream Butter for Frosting
In a stand mixer fitted with a paddle attachment, cream 1 cup (227g) softened unsalted butter on medium speed for about . Continue mixing until it is nice and creamy, ensuring there are no lumps.
Add Cream Cheese to Butter
While the butter is creaming, ensure your 1 (8-ounce/227g) block of cream cheese is at room temperature. Add the softened cream cheese to the butter in the mixer. Mix on medium speed for until it is fluffy and well combined. Scrape down the bowl to incorporate any butter or cream cheese stuck to the sides.
Add Powdered Sugar and Vanilla
With the mixer on low speed, gradually add 4 to 5 cups (480-600g) of powdered sugar, one cup at a time, to prevent it from flying out of the bowl. Once all the sugar is added, mix in 1 teaspoon of vanilla extract. Continue mixing until the frosting is smooth, thick, and has a lovely texture. Taste and adjust sweetness as desired.
Cool and Unmold Cakes
Allow the baked cake layers to cool completely in their pans. Once cooled, gently tap the sides of the pan to loosen the cake, then invert to unmold. Carefully remove the parchment paper from the bottom of each layer.
Assemble Cake
Place one cake layer onto a cake stand. Add about 3/4 cup of cream cheese frosting to the top of this layer and smooth it out evenly, working the frosting towards the edge. Carefully place the second cake layer directly on top of the frosted first layer.
Frost Cake
Plop the remaining frosting onto the top of the second cake layer. Smooth the top surface of the cake, then work the frosting down the sides to create an even coat. For a very smooth finish, use a bench scraper around the sides.
Decorate Cake
Pipe beautiful dollops of frosting around the top edge of the cake using a closed star tip, giving each dollop a little shimmy for movement. Finish by sprinkling chopped pecans generously over the top center of the cake. Optionally, pipe a cute skirt or border around the bottom edge of the cake.
Serve and Enjoy
Slice your finished carrot cake and it's ready to be enjoyed! The cake should have a delicate, moist crumb with all the spices, crunchy pecans, carrots, and rich cream cheese frosting.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No All-purpose flour?
- White whole wheat flour (1:1)
- 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)
No Baking powder?
- 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
- 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Cream cheese?
- Mascarpone (1:1)
- Ricotta blended smooth (1:1)
Variations
Simple ways to adapt this recipe.
- Use walnuts instead of pecansIngredient swap
Use walnuts instead of pecans for a different nutty flavor.
- Skip nuts entirely if youCustomise
Skip nuts entirely if you prefer or have allergies, though they add a lovely texture.
- Replace up to half aIngredient swap
Replace up to half a cup of vegetable oil with applesauce, crushed pineapple, or mashed banana to add moisture and reduce fat.
- Experiment with other warming spices like cardamom
Allspice, or cloves in the dry ingredients (e.g., 1/2 tsp cardamom, 1/2 tsp allspice, 1/4 tsp cloves).
- Add the zest of oneCustomise
Add the zest of one orange to the cream cheese frosting for a beautiful citrusy flavor.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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