Description
This classic carrot cake recipe delivers a moist, flavorful cake spiced with cinnamon, nutmeg, ginger, and allspice, layered with a luscious cream cheese frosting. Embedded with finely grated carrots, the cake offers a tender crumb with a perfect balance of sweetness and spice. Decorated with charming mini carrot embellishments piped from colored cream cheese frosting and topped with chopped nuts, this delightful dessert is perfect for celebrations or any gathering.
Ingredients
Scale
For the Carrot Cake:
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 1/2 cup (110 g) light brown sugar, packed
- 3 eggs, at room temperature
- 2 tsp vanilla extract
- 3/4 cup (180 ml) buttermilk, at room temperature
- 2 cups (220 g) finely grated carrots, at room temperature
For the Cream Cheese Frosting:
- 1 cup (224 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, cold
- 2 1/2 cups (325 g) powdered sugar
- 1 tsp vanilla extract
- Orange and green food coloring
- Chopped walnuts or pecans for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and line it with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream the softened unsalted butter with granulated sugar and packed light brown sugar until the mixture is fluffy and light, approximately 3 to 4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing on medium to medium-high speed until the batter is smooth, pale, and slightly fluffy, about 2 to 3 minutes. Scrape the bowl sides as needed.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture in batches, mixing on low then medium speed just until combined. Avoid overmixing to keep the batter tender.
- Fold in Carrots: Gently fold in the finely grated carrots using a rubber spatula until just combined, maintaining the lightness of the batter.
- Pour Batter into Pan: Transfer the batter evenly into the prepared pan and smooth the top.
- Bake: Bake for 50 to 54 minutes, or until a toothpick inserted into the center of the cake comes out clean with only a few moist crumbs attached.
- Cool the Cake: Allow the cake to cool in the pan for about 30 minutes. Then lift the cake out using the parchment paper and let it cool completely on a wire rack before frosting.
- Prepare Frosting – Cream Butter: In a large bowl, beat the softened butter on high speed with an electric mixer until pale and fluffy, approximately 5 minutes.
- Add Cream Cheese: Add the cold cream cheese and mix on high speed until the mixture becomes fluffy, about 1 minute.
- Add Powdered Sugar: Sift powdered sugar into the bowl in increments, mixing on low then medium-low speed until fully incorporated and smooth.
- Add Vanilla: Mix in the vanilla extract on high speed until the frosting is light and fluffy, about 1 to 2 minutes.
- Color Frosting: Divide frosting into two small bowls. Add orange food coloring to one bowl and green to the other; mix until desired color intensity is reached.
- Assemble Cake: Place the cooled cake on a serving plate and spread a thick, even layer of plain cream cheese frosting over the top using an offset spatula.
- Decorate with Piped Carrots: Fill piping bags fitted with small tips—orange frosting with a round tip for the carrot bodies, green frosting with a star tip for carrot stems. Pipe mini carrots spaced evenly over the cake surface. For precision, you may slice the cake into 16 squares before piping.
- Garnish: Sprinkle chopped walnuts or pecans over the top of the decorated cake to add texture and nutty flavor.
Notes
- Make sure all wet ingredients like eggs and buttermilk are at room temperature to ensure an even batter.
- Do not overmix the batter to keep the cake light and tender.
- If you lack buttermilk, you can substitute by adding 1 tbsp lemon juice or white vinegar to 3/4 cup milk and letting it sit for 5 minutes.
- The cake can be made a day ahead and stored covered at room temperature or refrigerated for longer freshness.
- For easier piping, chill the frosting slightly if too soft.
- Use an electric mixer for best results with frosting and batter mixing.
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 370
- Sugar: 30g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
