Indulge in the irresistible charm of a classic Carrot Cake with this recipe, delivering a perfect balance of moisture, delightful spices, and a luscious cream cheese frosting. A family favorite, it’s a sought-after treat for Easter, family gatherings, and birthdays. Even if you’re new to baking, fear not – this recipe is both dependable and delicious.
How to Prepare the Carrot Cake:
- Prepare Ingredients: Begin by shredding carrots and chopping pecans. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, and cloves).
- Combine Dry and Wet Ingredients: In a large mixing bowl, whisk together oil, eggs, and vanilla extract. Gradually add the dry ingredients to the wet in three intervals, mixing with a spoon until just combined. Stir in carrots and pecans.
- Baking: Divide the batter into two well-greased and floured cake pans. Bake until a toothpick inserted in the center comes out clean. Allow cooling for 30 minutes before inverting and complete cooling before icing.
Cream Cheese Frosting:
- Prepare Frosting: Using a stand mixer with a paddle attachment, beat cream cheese and butter until smooth. Add salt and vanilla extract, continuing to beat. Gradually add powdered sugar one cup at a time.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread about 3/4 cup of frosting on the bottom layer and add the second layer. Spread 1 cup on top and 1 cup on the sides, reserving the rest for piping the edge if desired. Gently press chopped pecans onto the sides.
- Refrigerate: Refrigerate the cake until ready to serve.
Tips for Success:
- Grate Carrots Thoughtfully: Use a box grater or food processor, opting for a small grate for the perfect carrot cake texture.
- Properly Prepare Pans: Ensure thorough greasing and flouring of cake pans to avoid sticking. Baker’s Joy is recommended for excellent results.
- Room Temperature Eggs: Bring eggs to room temperature before incorporating them into the batter.
- Mindful Mixing: Stir the cake batter with a spoon and resist over-mixing. Combine just until all ingredients are incorporated.
- Check Doneness Early: Start checking for doneness at 30 minutes to prevent over-baking.
- Softened Ingredients for Frosting: Ensure butter and cream cheese are softened before preparing the cream cheese frosting.
- Alternative Mixer: A hand mixer on medium speed can be used for making the cream cheese frosting.
- Use a Suitable Cake Stand: Opt for a cake stand with a lip to catch any falling chopped pecans while pressing them onto the sides.
- Proper Storage: Cover and store the carrot cake in the fridge for 5-7 days. Plastic wrap helps prevent drying.
Freezing Instructions:
- For Cake Layers: Individually wrap each layer in plastic wrap and place in a large zipper freezer bag. Freeze for up to 3 months. Thaw before use.
- For Whole Cake with Frosting: Freeze the cake without any toppings for at least two hours. Double wrap in plastic wrap and then a layer of heavy-duty aluminum foil. Store in a box in the freezer for up to four months. Thaw in the refrigerator overnight.
Nutritional Information (Per Serving):
- Calories: 723
- Total Fat: 37.6g (48%)
- Cholesterol: 92.1mg (31%)
- Sodium: 289mg (13%)
- Total Carbohydrate: 95g (35%)
- Sugars: 74.2g
- Protein: 6.1g (12%)
- Vitamin A: 43%
- Vitamin C: 2%
Embark on a culinary journey with this delectable carrot cake, adorned with a silky cream cheese frosting, perfect for holidays and special occasions. Treat your loved ones to the magic of homemade goodness.
image source: smalltownwoman
