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Carrot Cake

Course Dessert
Prep Time 30 minutes
Cook Time 53 minutes
Servings 16 slices

Ingredients

For the Carrot Cake:

  • 2 ½ cups all-purpose flour 313 g
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter softened (140 g)
  • 1 cup granulated white sugar 200 g
  • ½ cup packed light brown sugar 110 g
  • 3 eggs at room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk at room temperature (180 ml)
  • 2 cups finely grated carrots at room temperature (220 g)

For the Cream Cheese Frosting:

  • 1 cup unsalted butter softened (224 g)
  • 8 oz cream cheese cold (226 g)
  • 2 ½ cups powdered sugar 325 g
  • 1 teaspoon vanilla extract
  • Orange and green food coloring
  • Chopped walnuts or pecans

Instructions

For the Carrot Cake:

  • Preheat your oven to 350°F. Grease a 9x9 inch pan and line it with parchment paper.
  • In a medium bowl, whisk together flour, spices, baking powder, baking soda, and salt.
  • In a large bowl, cream butter and sugars until fluffy. Add eggs and vanilla, mixing until smooth.
  • Alternate adding dry ingredients and buttermilk to the butter mixture, mixing until smooth. Fold in grated carrots.
  • Pour batter into the prepared pan and bake for 50-54 minutes, or until a toothpick comes out clean. Let cool completely.

For the Cream Cheese Frosting:

  • Whip butter until pale and fluffy. Add cream cheese and mix until fluffy. Gradually add powdered sugar and vanilla, mixing until light and fluffy.
  • Divide frosting into two bowls and color one orange and the other green.

Assembling the Cake:

  • Frost the cooled cake with cream cheese frosting.
  • Pipe mini carrots onto the cake with orange frosting, adding green stems with the green frosting. Sprinkle with chopped nuts and serve!