The Carrot Cake Recipe I Spent Years Perfecting

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 1 cup Granulated Sugar
• 1 cup Brown Sugar (blend of light and dark brown sugar)
• 1.5 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Table Salt
• 2 teaspoons Ground Cinnamon
• 0.5 teaspoon Ground Nutmeg
• 1 cup Neutral Cooking Oil (canola, vegetable, or avocado oil)
• 0.5 cup Unsalted Butter (melted)
• 4 Large Eggs (room temperature)
• 1 tablespoon Vanilla Extract
• 3 cups Carrots (peeled, grated to fine consistency)
• 1 cup Chopped Pecans (optional; walnuts also work)
• 12 ounces Full-Fat Cream Cheese (brick‑style, softened)
• 0.75 cup Unsalted Butter (for frosting) (softened, room temperature)
• 0.375 teaspoon Table Salt (for frosting) (1/4 tsp + 1/8 tsp, only if using unsalted butter)
• 1.5 teaspoons Vanilla Extract (for frosting)
• 6 cups Powdered Sugar

Instructions

1. Preheat Oven

   Set the oven to 350°F and allow it to fully preheat.

   Time: PT10M

   Temperature: 350°F

2. Prepare Cake Pans

   Grease and flour two 8‑inch round pans, tap out excess flour, then line the bottoms with parchment paper rounds.

   Time: PT5M

3. Mix Dry Ingredients

   In the large mixing bowl whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.

   Time: PT5M

4. Add Oil and Butter

   Pour 1 cup neutral oil and ½ cup melted butter into the dry mixture and mix on low speed until the flour is fully moistened.

   Time: PT3M

5. Incorporate Eggs

   Add the four room‑temperature eggs one at a time, mixing after each addition until fully incorporated.

   Time: PT3M

6. Add Vanilla

   Stir in 1 tablespoon vanilla extract.

   Time: PT1M

7. Grate Carrots

   Peel carrots, then grate using the food processor’s grate attachment. Pulse with the regular blade a few times to achieve a fine, uniform texture. Measure 3 cups.

   Time: PT5M

8. Fold Carrots and Nuts

   Add the grated carrots and, if using, 1 cup chopped pecans or walnuts to the batter. Fold gently until just incorporated.

   Time: PT2M

9. Divide Batter

   Evenly split the batter between the two prepared pans, smoothing the tops with a spatula.

   Time: PT2M

10. Bake Cakes

    Place the pans on the center rack and bake for 40 minutes, rotating halfway through.

    Time: PT40M

    Temperature: 350°F

11. Cool in Pans

    Remove the cakes from the oven and let them cool in the pans for 10 minutes.

    Time: PT10M

12. Invert and Cool Completely

    Run a thin knife around the edges, invert each cake onto a cooling rack, and allow to cool completely (about 60 minutes).

    Time: PT1H

13. Prepare Cream Cheese Frosting

    In a clean bowl, beat the softened cream cheese, ¾ cup butter, and salt (if using unsalted butter) until smooth. Add 1½ teaspoons vanilla, then gradually add the powdered sugar, mixing until light and fluffy.

    Time: PT10M

14. Frost and Decorate

    Place one cake layer on a serving platter, spread a thick layer of frosting, top with the second layer, then frost the top and sides. Pipe decorative swirls using a piping bag fitted with an Ateco 846 tip.

    Time: PT5M

15. Rest Before Serving

    Allow the frosted cake to sit for 15 minutes so the frosting sets, then slice and serve.

    Time: PT15M

Nutrition Facts

Calories

450

Protein

5g

Carbohydrates

55g

Fat

25g

Fiber

2g