Carrot Cake with Cream Cheese Frosting

Instructions

1. 1

   Prep and mix dry ingredients

   Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper rounds. In a medium bowl, whisk together 2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/2 tsp salt. The spice blend matters here. Cinnamon is the lead, but the nutmeg and ginger add warmth and complexity that elevate this from 'good carrot cake' to 'why does this taste so good?' territory.

2. 2

   Mix the wet ingredients

   In a large bowl, whisk together 1 1/4 cups oil, 1 cup granulated sugar, 1/2 cup brown sugar, 4 eggs, and 2 tsp vanilla until smooth and slightly thickened, about 60 seconds of vigorous whisking. Oil instead of butter is intentional. Oil makes a moister cake that stays soft for days because it doesn't solidify at room temperature like butter does. This is why great carrot cake is always oil-based.

3. 3

   Combine and add the carrots

   Pour the dry ingredients into the wet and fold with a spatula until just combined. Fold in 3 cups finely grated carrots, 1 cup toasted pecans, and raisins if using. The carrots should be finely grated (use the small holes on a box grater, not the big shredding holes). Fine grating means the carrots practically dissolve during baking, creating moisture without any chunky carrot texture. Pre-shredded carrots from the store are too thick and dry. Grate your own. It takes 5 minutes and the difference is massive.

4. 4

   Bake

   Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the cakes spring back when gently pressed. Don't overbake. This cake goes from moist to dry fast. Start checking at 28 minutes. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and flip them onto wire racks. Remove the parchment paper and let them cool completely. They MUST be completely cool before frosting or the cream cheese frosting will melt and slide off.

5. 5

   Make the cream cheese frosting

   Beat 8 oz softened cream cheese and 1/2 cup softened butter together on medium speed until completely smooth, about 2 minutes. Scrape down the bowl. Add 3 cups powdered sugar one cup at a time, beating on low after each addition to avoid a powdered sugar explosion. Add 1 tsp vanilla. Beat on medium-high for 1-2 minutes until fluffy and spreadable. If it's too thick, add 1 tablespoon milk. If it's too thin, add more powdered sugar. The frosting should be thick enough to hold its shape but smooth enough to spread.

6. 6

   Assemble and frost

   Place one cake layer on a plate or cake stand, flat side up. Spread about 1 cup of frosting over the top in an even layer. Place the second layer on top, flat side up (so the very top of the cake is flat, not domed). Frost the top generously, then frost the sides. If you want a rustic look, use the back of a spoon to create swoops and swirls. If you want it clean, use a bench scraper or large knife dipped in hot water. Press extra chopped pecans around the bottom edge if you're feeling fancy. Refrigerate for at least 30 minutes before slicing so the frosting sets. Serve at room temperature for the best flavor.

Nutrition

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