190 minutes
A moist and flavorful carrot cake topped with a smooth and creamy cream cheese frosting.
Unbleached All-Purpose Flour
0 oz
teaspoons
teaspoons
teaspoons
Ground Nutmeg
teaspoons
Ground Cloves
teaspoons
teaspoons
Carrots, peeled and shredded
0 lb
0 oz
Light brown sugar, packed
0 oz
each
cups
Cream Cheese, softened but still cool
0 oz
Unsalted Butter, softened but still cool
tablespoons
tablespoons
teaspoons
Confectioners’ Sugar
0 oz
1. Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Adjust the oven rack to the middle position. Prepare a 13x9-inch baking pan by spraying it with nonstick cooking spray, lining it with parchment paper, and then spraying the parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together the unbleached all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and table salt.
3. Shred Carrots
Take your peeled carrots and shred them using a food processor or a box grater.
4. Mix Wet Ingredients
In a separate large bowl or the bowl of a food processor, combine the granulated sugar, light brown sugar, and large eggs. Beat or process this mixture for about 20 seconds until it becomes frothy and well combined. With your mixer or food processor running, slowly add the vegetable oil in a steady stream, taking about 20 seconds more.
5. Combine Wet and Dry Ingredients
Stir the shredded carrots into the wet mixture, followed by the dry ingredients. Mix just until there are no streaks of flour remaining.
6. Bake the Cake
Pour the batter into your prepared pan and smooth out the top. Place it in the oven and bake for 35 to 40 minutes, rotating the pan halfway through. The cake is done when a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for about 2 hours.
7. Make the Frosting
In a medium bowl or the bowl of a food processor, combine the cream cheese, unsalted butter, sour cream, and vanilla extract. Beat or process these ingredients until fully combined. Add the confectioners' sugar and mix until the frosting is smooth and fluffy.
8. Frost the Cake
Once the cake is completely cool, loosen it from the edges of the pan with a paring knife. Invert the cake onto a wire rack, peel off the parchment paper, and invert it again onto a serving platter. Spread the creamy frosting evenly over the top of the cake using an icing spatula.
9. Serve
Cut the cake into squares and serve. Any leftovers can be refrigerated, covered, for up to three days.
Use fresh, organic carrots, high-quality vanilla extract, and fresh spices like cinnamon, nutmeg, and allspice for a superior flavor profile.
Use full-fat block cream cheese and allow it and the butter to reach room temperature for a smooth, velvety frosting.
Use an oven thermometer to ensure accuracy of oven temperature and bake the cake in the center of the oven for consistency.
Trim the tops of the cakes for even layers, apply a crumb coat of frosting, and chill before adding the final layer for a professional finish.
Avoid overmixing the batter to prevent a dense cake, and fold in nuts or raisins gently at the end.
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