Recipe Station

Here's everything for this rich, moist classic carrot cake. We recommend using pre-cut parchment rounds to line the cake pans so that cake comes out easily.

Here Is What You Need: 

• 5 large carrots (about 1 pound total), finely shredded (about 3 cups), divided
• 2 1/4 cups unbleached, all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• Pinch of ground nutmeg, or 4 to 5 scrapes from a whole nutmeg
• 1/2 teaspoon salt
• 1 cup sugar
• 1 1/4 cups light brown sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 1 1/2 cups vegetable oil
• 1/2 cup buttermilk
• 1 cup pecan or walnut pieces, toasted

For The Rich & Creamy Frosting:

• 20 ounces (2 1/2 cups) cream cheese, cut into 1-inch cubes, room temperature
• 1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch cubes, room temperature
• 2 cups powdered sugar, sifted
• 1 tablespoon pure vanilla extract

Directions To Follow

1. Prepare for baking: Preheat the oven to 350°F. Spray 2 cake pans with nonstick baking spray. Cut 2 rounds of parchment paper to fit snugly into the bottoms.
2. Prepare the carrots: Trim and peel the carrots. Shred the carrots in a food processor fitted with a shredding disc (or if you wish, grate the carrots on a box grater using the medium-sized shredder).
3. Mix the dry ingredients: In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, salt, and sugars and whisk together until blended well.
4. Mix the wet ingredients in a separate bowl: In a separate bowl, combine the eggs and vanilla and whisk with a fork or clean wire whisk until frothy and foamy, about 1 minute. Continue whisking as you drizzle in the oil. Whisk in the buttermilk.
5. Add half of the carrots and nuts: Add half the carrots and half the nuts to the egg mixture and mix well with a silicone spatula.
6. Add the remaining carrots and nuts: Add the remaining carrots and nuts to the flour mixture and, with a different silicone spatula, mix well.
7. Add the egg mixture to the flour mixture and mix well, scraping the side and the bottom of the bowl with the spatula.
8. There should be no lumps of flour.
9. Pour half of the batter into each pan.
10. Gently smooth the tops with the back of an offset spatula or butter knife. The pans will be filled about 1 3/4 inches deep, leaving about 1/4 inch.
11. Bake the cakes: Bake the cakes until a toothpick or a cake tester inserted into the center comes out clean.
12. Cool the cakes: Place the cakes, in their pans, on wire cooling racks and let them cool for 8 to 10 minutes.
13. Remove the cakes from the pans: Run a small, sharp knife around the inside perimeter of each cake pan.
14. Place a wire rack on top of one pan. Slide one hand under the pan (using an oven mitt if necessary) and press on the rack with the other. Pressing them together firmly with both hands, gently turn over, so that the bottom of the pan faces up.
15. Repeat with the second cake and another wire rack. Gently remove the parchment paper from the cakes. Allow to cool completely, about 1 hour.

While the cake is cooling, make the cream cheese frosting. To do this, mix the cream and cheese together for between 5 and 7 minutes or until the mixture has a light texture. Use a handheld or stand mixer. While the mixer is running, add one or two pieces of butter at a time and wait until each one is completely mixed in before adding more. Next, add the sugar and vanilla by sifting in the sugar and blending it well, and then adding the vanilla and mixing well. After this, use a pastry brush to brush off excess crumbs from the bottom layer of the cake, and then use an offset spatula or a butter knife to frost the layer with about 1 cup of frosting, starting in the center and spreading out toward the sides. Leave about 1/2 inch of the layer unfrosted, and then place the other cake layer on top and frost it with about a third of the remaining frosting to create a thin layer. Frost the side of the cake with about half of the rest of the frosting, spreading it decoratively, and then use the rest of the frosting on the top of the cake, spreading it decoratively as well.

Finished!

We love this classic carrot cake recipe because it's guaranteed to be moist and it has just the right balance of sweet and savory. We really like it with a big glass of ice-cold milk.

Enjoy!

Article Source: The Kitchn