Carrot Cake with Cream Cheese Frosting
cup (110 grams) pecans or walnuts, toasted and coarsely chopped
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower or canola oil
2 teaspoons pure vanilla extract
Note: For a moister carrot cake, add 1/2 to 1 cup of crushed pineapple
or applesauce to the batter when you add the vanilla extract. You may
have to bake the cake a few minutes longer.
Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
finely grated lemon zest of one lemon
Garnish:
1 cup toasted unsweetened flaked coconut or 1/2 cup toasted and
chopped walnuts or pecans (optional)
cup (110 grams) pecans or walnuts, toasted and coarsely chopped
3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
2 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) safflower or canola oil
2 teaspoons pure vanilla extract
Note: For a moister carrot cake, add 1/2 to 1 cup of crushed pineapple
or applesauce to the batter when you add the vanilla extract. You may
have to bake the cake a few minutes longer.
Cream Cheese Frosting:
1/4 cup (57 grams) unsalted butter, room temperature
8 ounces (227 grams) cream cheese, room temperature
2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract
finely grated lemon zest of one lemon
Garnish:
1 cup toasted unsweetened flaked coconut or 1/2 cup toasted and
chopped walnuts or pecans (optional)
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm)
cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar and
beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla
extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and
chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted
in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the
pans and parchment paper, and then cool completely before frosting.
To assemble: place one cake, top side down, onto your serving plate. Spread with about a third of the frosting. Gently place
the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake. If desired,
garnish with toasted nuts or toasted coconut and/or marzipan carrots (see below). Cover and refrigerate any leftovers.
Serves 10 - 12.
Frosting:
In bowl of electric mixer, with the paddle attachment, beat the cream cheese and butter, on low speed, until very smooth with
no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the
vanilla extract, and lemon zest.
cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy (about 1 minute). Gradually add the sugar and
beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla
extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and
chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted
in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the
pans and parchment paper, and then cool completely before frosting.
To assemble: place one cake, top side down, onto your serving plate. Spread with about a third of the frosting. Gently place
the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake. If desired,
garnish with toasted nuts or toasted coconut and/or marzipan carrots (see below). Cover and refrigerate any leftovers.
Serves 10 - 12.
Frosting:
In bowl of electric mixer, with the paddle attachment, beat the cream cheese and butter, on low speed, until very smooth with
no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the
vanilla extract, and lemon zest.
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