Description
Hello, lovely bakers! Today, we’re diving into the world of sweet flavors and cozy kitchen aromas with The Best Carrot Cake Recipe. This treat is more than just a cake; it’s a warm hug on a plate! 🌟 With the right balance of spiced carrots, creamy frosting, and a sprinkle of love, it’s perfect for impressing friends at a gathering or simply indulging yourself after a busy day. So, roll up your sleeves and let’s unleash the baker in you!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla bean paste or extract
- 3/4 cup buttermilk, at room temperature
- 2 cups finely shredded carrots, at room temperature
- 1 1/2 cups unsalted butter, softened (for frosting)
- 12 ounces cream cheese, cold
- 1 teaspoon vanilla (for frosting)
- 6 cups powdered sugar
- Orange food coloring (optional)
- Green food coloring (optional)
- Chopped walnuts (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Greasing three 6-inch round cake pans and lining them with parchment paper will ensure your cake pops out flawlessly!
- Mixing the Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. This fragrant blend adds warmth to every bite!
- Cream the Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar until it’s light and fluffy—about 3-4 minutes. Seriously, this is where the magic begins!
- Add Eggs and Vanilla: Crack in those eggs and pour in the vanilla. Mix until the texture is smooth and fluffy, typically around 2-3 minutes.
- Combine Dry and Wet Ingredients: Now, we alternate adding the dry mixture and buttermilk to the butter mixture. It’s like a dance—just make sure not to overmix!
- Incorporate the Carrots: Fold in the shredded carrots, ensuring they’re evenly distributed throughout the batter. Carrots in cake? Oh, yes!
- Bake: Divide the batter evenly between the prepared cake pans, and pop them in the oven for 36-41 minutes. A toothpick inserted in the center should come out clean when they’re ready.
- Cool: Let the cakes cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely. Patience is key here!
Notes
- Whip the Butter: In a large bowl, whip the softened butter until it’s pale and fluffy—this could take 5-10 minutes. Your arms are getting a little workout!
- Add Cream Cheese: Mix in the cold cream cheese and continue until well combined.
- Sift in Powdered Sugar: Gradually sift in the powdered sugar while mixing on low, and then increase the speed to high until everything is light and fluffy.
- Finish with Vanilla: Add in the vanilla and mix for another minute or two. This frosting is so good, you might be tempted to eat it straight from the bowl!