CARROT CAKE WITH CREAM CHEESE FROSTING
This is a tall, moist carrot cake, light in texture and lightly spiced with cinnamon and touch of nutmeg. Heavy cream whipped into the cream cheese frosting makes it extra fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray.
- Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake.
- Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl.
- Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting.
- For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.
- To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between.
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Victory Samuel
[email protected]I've made this carrot cake several times now, and it's always a hit. It's the perfect cake for any occasion.
Sardar Zayan
[email protected]This carrot cake is the best I've ever had! The cake is moist and fluffy, and the frosting is rich and creamy. I highly recommend this recipe.
Kalpana Kattel
[email protected]I'm a beginner baker, and this carrot cake recipe was perfect for me. It was easy to follow and the cake turned out great! The frosting was a bit tricky to make, but it was worth the effort.
JUBORAZ Opu
[email protected]I made this carrot cake for my family's Easter dinner, and it was a huge success! Everyone loved it. The cake was moist and flavorful, and the frosting was the perfect finishing touch.
Sanele Hlongwa
[email protected]This carrot cake is a labor of love, but it's worth it. The cake is moist and flavorful, and the frosting is the perfect complement. I highly recommend this recipe.
Imiran Abbas
[email protected]I've tried a lot of carrot cake recipes, but this one is by far the best. The cake is moist and flavorful, and the frosting is rich and creamy. I highly recommend this recipe!
Musfikul Islam
[email protected]This carrot cake is my go-to recipe when I need a dessert that's both delicious and impressive. It's always a hit, and it's so easy to make.
Kelly Mcfarland
[email protected]I love this carrot cake recipe because it's so versatile. You can add different spices or nuts to the batter, or you can change up the frosting. It's always aอร่อย!
Runsheeg Official
[email protected]This carrot cake is so easy to make, and it's always a crowd-pleaser. I've made it for birthday parties, potlucks, and even just for a snack. It's always a hit!
Jordan Prescod
[email protected]I made this carrot cake for my daughter's birthday party, and it was a huge success! The kids loved it, and the adults did too. The cake was moist and flavorful, and the frosting was the perfect amount of sweetness.
Jennifer Boulware
[email protected]This carrot cake is a classic for a reason. It's moist, flavorful, and the cream cheese frosting is to die for. I highly recommend this recipe!
Chris Eastman
[email protected]I've made this carrot cake several times now, and it's always a hit. It's the perfect cake for any occasion.
Nadeem Haq
[email protected]I'm a beginner baker, and this carrot cake recipe was perfect for me. It was easy to follow and the cake turned out great! The frosting was a bit tricky to make, but it was worth the effort.
MirandandRob Forever
[email protected]I made this carrot cake for my family's Easter dinner, and it was a huge success! Everyone loved it. The cake was moist and flavorful, and the frosting was the perfect finishing touch.
MAMAN Lawan
[email protected]This carrot cake is the best I've ever had! The cake is moist and fluffy, and the frosting is rich and creamy. I highly recommend this recipe.
Nikolai Martiskainen
[email protected]I'm not usually a fan of carrot cake, but this recipe changed my mind. The cake was so moist and flavorful, and the frosting was perfectly tangy and sweet. I'll definitely be making this again!
HD Rifat Don Heron
[email protected]This carrot cake recipe was a hit! The cake was moist and flavorful, and the cream cheese frosting was the perfect complement. I'll definitely be making this again.