78 minutes
A moist and flavorful layer cake made with spiced carrots, toasted pecans, and a creamy cream cheese frosting.
cups
teaspoons
teaspoons
teaspoons
Ground Nutmeg
teaspoons
teaspoons
Ground Cloves
teaspoons
Light brown sugar
cups
cups
each
teaspoons
Shredded Carrots, about 4 carrots
cups
Dried Currants
cups
Unsalted Butter, softened
tablespoons
Confectioners’ Sugar
cups
cups
teaspoons
teaspoons
Cream Cheese, chilled and cut into 12 equal pieces
0 oz
Pecans, toasted and chopped coarse
cups
1. Prepare Baking Sheet
Begin by adjusting your oven rack to the middle position and preheating the oven to 350°F (175°C). Grease an 18 by 13-inch rimmed baking sheet, line it with parchment paper, and then grease the parchment paper too.
2. Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and ground cloves. This ensures the leavening agents and spices are evenly distributed throughout the cake.
3. Mix Wet Ingredients
In a medium bowl, whisk together the light brown sugar, vegetable oil, large eggs, and vanilla extract until the mixture is smooth with no lumps. Stir in the shredded carrots and dried currants.
4. Combine Wet and Dry Ingredients
Using a rubber spatula, gently fold the dry mixture into the wet mixture until just combined. Be careful not to overmix.
5. Bake the Cake
Transfer the batter to the prepared baking sheet and smooth the surface with an offset spatula. Bake the cake for 15 to 18 minutes until the center of the cake is firm to the touch.
6. Cool the Cake
Let the cake cool in the pan for 5 minutes, then invert it onto a wire rack and peel off the parchment paper. Reinvert the cake onto a second wire rack and let it cool completely, which should take about 30 minutes.
7. Prepare the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, confectioners' sugar, buttermilk powder, vanilla extract, and salt on low speed for about 2 minutes until well combined. Add the chilled cream cheese pieces one at a time while mixing on medium-low speed, beating for about 2 minutes until the frosting is smooth and creamy.
8. Assemble the Cake
Once the cake is completely cooled, use a sharp chef’s knife to cut it into 4 equal rectangles. Place one rectangle on a 6 by 8-inch cardboard rectangle or a cake turntable/plate, and remove the parchment paper. Spread about 2/3 cup of frosting evenly over the first layer using an offset spatula. Repeat this process with the next two layers, spreading 2/3 cup of frosting between each layer. Place the final cake layer on top and frost the top with about 1 cup of frosting. Use the remaining frosting to cover the sides of the cake.
9. Decorate the Cake
Press the chopped pecans onto the sides of the cake, ensuring they stick to the frosting. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the frosting to set.
Introduce the zest of an orange or lemon to the batter. This will add a bright, citrus note that complements the spices and carrot beautifully. You can carry this theme into the frosting by adding a teaspoon of the citrus juice or a bit of zest as well.
Replace some of the sugar in the cake or frosting with pure maple syrup for a rich, autumnal sweetness that pairs well with the spices and nuts.
Rather than the traditional cream cheese frosting, try brown butter cream cheese frosting. Brown the butter before mixing it into the frosting to add a deep, nutty, and caramel-like flavor.
Add finely minced crystallized ginger to the batter or frosting for little bursts of spicy sweetness throughout the cake.
Substitute mashed ripe bananas for the carrots and pecans for walnuts or even macadamia nuts. Incorporate honey into the frosting for a natural sweetness.
Freshness is key when it comes to baking. Use fresh carrots for the best flavor and texture, and make sure your spices, like nutmeg and cinnamon, are not stale.
Ingredients like eggs, butter, and cream cheese should be at room temperature to emulsify better for a smoother batter and frosting.
Let the cakes cool in the pans for about 10 minutes, then on a wire rack before frosting to prevent melting and messy frosting.
Enhance the nutty flavor and add crunch by toasting pecans in a 350°F (175°C) oven for 5-10 minutes until fragrant.
Divide the batter evenly between prepared pans for uniform bake and thickness, using a kitchen scale for accuracy.
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