Classic Carrot Cake
This is the best classic Carrot Cake! It has super moist and soft cake layers filled with warm spices and lots of grated carrots that adds a natural moister and sweetness, creating a perfectly tender crumb. It surrounded by a delicious tangy and creamy cream cheese frosting, that gives a delicious contrast to spiced cake layers.
Equipment
- 2x 20 cm (8 in) baking pan
- Stand Mixer
- Hand Mixer
Ingredients
CARROT CAKE LAYERS
- 360 g all-purpose flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 150 g granulated sugar
- 150 g dark brown sugar
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground all spice powder
- ¼ teaspoon ground nutmeg powder
- ⅛ teaspoon ground cloves powder
- 165 g vegetable oil e.g. avocado oil or canola oil
- 3 large eggs room temperature
- 210 g sour cream 14-18% room temperature
- 1 ½ teaspoon vanilla extract
- 300 g finely grated carrots room temperature
CREAM CHEESE FROSTING
- 300 g butter
- 150 g full-fat cream cheese
- 540 g powdered sugar
- ¾ teaspoon vanilla bean paste
- small handful of walnuts and carrot sprinkles for decoration
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
CARROT CAKE LAYERS
- Preheat the oven at 170ºC/340ºF conventional oven and line 2x 20 cm/8 inch baking pan with parchment paper.
- Finely grate the carrots, using a box grater or food processor, and weigh it out. Set it aside.300 g finely grated carrots
- In a bowl, sift together the all-purpose flour, baking powder, baking soda, salt, granulated sugar, brown sugar and spices. Give it a stir to make sure everything has been combined.360 g all-purpose flour, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon ground cinnamon, ¼ teaspoon ground all spice powder, ¼ teaspoon ground nutmeg powder, ⅛ teaspoon ground cloves powder, 150 g granulated sugar, 150 g dark brown sugar
- In another mixing bowl add vegetable oil, eggs, sour cream and vanilla extract, and with a hand whisk, whisk them together until combined.165 g vegetable oil, 3 large eggs, 210 g sour cream 14-18%, 1 ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry and add the grated carrots. Gently stir it all together, using a hand whisk or rubber spatula, making sure there are no flour lumps left in the batter.
- Divide the cake batter into the prepared baking pans and bake them for 36-40 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
CREAM CHEESE FROSTING
- Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.300 g butter, 150 g full-fat cream cheese, 540 g powdered sugar
- In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
- Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.¾ teaspoon vanilla bean paste
- Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 1 minutes on low speed.
ASSEMBLING
- Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and cover the whole cake in a thin crumb coat. Place it in the refrigerator for 20 minutes so it is easier to frost the cake with the remaining frosting.
- Add the remaining frosting, and even it out over the cake. Optional, decorate with the chopped walnuts and carrot sprinkles.small handful of walnuts and carrot sprinkles
Nutrition
Calories: 789kcalCarbohydrates: 97gProtein: 6gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 3gCholesterol: 118mgSodium: 531mgPotassium: 192mgFiber: 2gSugar: 71gVitamin A: 5139IUVitamin C: 2mgCalcium: 98mgIron: 2mg
Tried this recipe?Let us know how it was!