Carrot Cake recipe

Ingredients

For the Cake:

• 2 cups (260g) all-purpose flour
• 2 teaspoons baking soda (level the teaspoon)
• 1/2 teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 ¼ cups (295ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 cup (190g) lightly packed brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 3 cups (300g) grated peeled carrots (about 5 to 6 medium carrots)
• 1 cup (120g) coarsely chopped pecans
• 1/2 cup (70g) raisins

For the Cream Cheese Frosting:

• 8 ounces (225g) cream cheese, at room temperature
• 2 teaspoons cornstarch (optional)
• 1 ¼ cups (140g) powdered sugar
• 1/3 cup (80ml) cold heavy cream (not plain whipping cream)
• 1/2 cup (50g) coarsely chopped pecans, for topping cake

Directions

Make the Batter:

1. Preheat the Oven: Position a rack in the middle of the oven and preheat to 350°F (176°C). Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. Alternatively, grease and flour the bottom and sides of both pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until very well blended.
3. Mix Wet Ingredients: In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla together. Add the eggs, one at a time, whisking after each addition.
4. Combine Ingredients: Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

Bake the Cake:

1. Divide and Bake: Divide the cake batter evenly between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and a toothpick inserted into the center comes out clean, about 35 to 45 minutes.
2. Cool the Cakes: Cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely.

Make the Frosting:

1. Beat Cream Cheese: In a large bowl, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute.
2. Add Sugar and Cornstarch: Beat in the powdered sugar and cornstarch. (Sift the powdered sugar and cornstarch over the cream cheese to remove lumps if desired.) If you don’t have a fine mesh sieve, beat in the cornstarch and powdered sugar a 1/4 cup at a time until combined.
3. Add Heavy Cream: Pour in the heavy cream. Beat on medium speed for 2 to 3 minutes or until the frosting is whipped and creamy. Chill, covered, until ready to frost the cake.

Assemble the Cake:

1. Frost the Cake: When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top.
2. Decorate: Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of chopped nuts on top.

Enjoy your delicious homemade carrot cake with creamy frosting!

Tips:

• Measuring Baking Soda: Level the teaspoon when measuring baking soda to ensure the right amount.
• Room Temperature Ingredients: Ensure the eggs and cream cheese are at room temperature for better mixing.
• Buttermilk Substitute: If you don’t have buttermilk, you can use a mix of regular milk and a tablespoon of vinegar or lemon juice.

This classic carrot cake is a perfect blend of moist cake and creamy frosting, sure to be a hit at any gathering.