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Carrot Cake
Print Recipe
Prep Time
30
minutes
mins
Cook Time
53
minutes
mins
Course
Dessert
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!