THE BEST CARROT CAKE
Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
- Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
- Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
- Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
- Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
- To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.
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YeD3XN Uchiha
[email protected]This carrot cake is amazing! I will definitely be making it again.
Zohaib Ahmed
[email protected]I highly recommend this carrot cake recipe. It's easy to make and it's always a crowd-pleaser.
Generous Nakalema
[email protected]This carrot cake is the best! It's moist, flavorful, and the cream cheese frosting is to die for.
Kamlesh Saha
[email protected]I've made this carrot cake several times and it always turns out perfectly. It's a great recipe.
Julia Nava
[email protected]This carrot cake is delicious and easy to make. It's a great recipe for beginners.
Mehboob Bajwa
[email protected]I love this carrot cake! It's my go-to recipe for carrot cake.
bleh draws
[email protected]This carrot cake is a family favorite. It's always a hit at parties and gatherings.
Bimal Sah
[email protected]I've made this carrot cake several times and it always turns out great. It's a great recipe to have on hand for when you need a special dessert.
coconut men ak47
[email protected]This carrot cake is the perfect dessert for any occasion. It's delicious, beautiful, and easy to make.
Abdullahi Saidu
[email protected]I made this carrot cake for a potluck and it was a huge success. Everyone loved it!
Shapes_are cool
[email protected]This carrot cake is amazing! I highly recommend it.
Munawar hassan
[email protected]I've tried many carrot cake recipes over the years, but this one is by far the best. It's the perfect combination of moistness, flavor, and sweetness.
Case Bujan
[email protected]This carrot cake is a keeper! It's easy to make and it's always a crowd-pleaser.
Ernest Izu
[email protected]I made this carrot cake for my daughter's birthday and she loved it! It was a beautiful cake and it tasted even better than it looked.
Adrenaline Yt
[email protected]This carrot cake is delicious! The cake is moist and flavorful, and the cream cheese frosting is the perfect complement.
Sirens_ Audi2570
[email protected]I've made this carrot cake several times and it's always a hit. It's a great recipe to have on hand for special occasions.
Christopher sifiso Molala
[email protected]This carrot cake is easy to make and it turned out great! I would definitely recommend it.
Noyon Ahammed
[email protected]I made this carrot cake for my family and they loved it! It was a big hit.
Lillian Naeles
[email protected]This carrot cake is the best I've ever had! It's so moist and flavorful, and the cream cheese frosting is to die for. I will definitely be making this again and again.