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Classic Moist Carrot Cake
1. Preheat and Prep Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or a 9×13 inch pan). Tip: Lining the bottoms with parchment paper guarantees the cakes won’t stick.
2. Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Mix Wet Ingredients In a large bowl, whisk the oil, brown sugar, and granulated sugar until well combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract.
4. Combine Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula just until the flour disappears. (Do not overmix).
5. Add Mix-ins Fold in the grated carrots and the 1 cup of chopped nuts.
6. Bake Pour the batter evenly into the prepared pans. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean. (If baking in a 9×13 pan, it may take closer to 45–50 minutes).
7. Cool Let the cakes cool in the pans for 15 minutes. Invert them onto a wire rack and remove the parchment paper. Let them cool completely before frosting. (If they are warm, the frosting will slide off).
8. Make the Frosting In a large bowl, beat the softened butter and cream cheese together until completely smooth and creamy (no lumps). Add the vanilla extract. Gradually beat in the powdered sugar, one cup at a time, until fluffy and spreadable.
9. Assemble Place one cake layer on your serving plate. Spread a thick layer of frosting over the top. Place the second cake layer on top. Cover the top and sides of the cake with the remaining frosting. Sprinkle the extra chopped nuts on top for decoration.
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