Perfect Carrot Cake
Total Time
1 hour 50 minutes + 1 hour chilling
Prep Time
1 hour
Cook Time
40 minutes
Rating
5 out of 5 stars
(63)
Ingredients
10-12 slices
- 2 1/2 cups (250g) peeled and finely grated organic carrots
- 2 cups (256g) all-purpose flour, spooned into the cups then leveled
- 2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp clove
- 1 cup (225g) vegetable or canola oil (olive oil can also work)
- 3/4 cup (165g) light brown sugar, packed
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 cup (190g) sour cream or full fat Greek yogurt
- Orange gel food coloring
- Green gel food coloring
- Brown gel food coloring
- 1/4 cup finely chopped walnuts
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Preparation
Step 1
Wash and peel your carrots. Grate them using the small holes on a box grater. It should resemble very finely shredded cheese. Measure out 2 1/2 cups, not tightly packed, and set aside.
Step 2
Preheat the oven to to 350F and grease 3 round 6″ cake pans or 2 or 3 round 8″ cake pans. Line the bottom of each pan with a round sheet of parchment paper and, if you have them, wrap the pans with dampened cake sleeves.
Step 3
Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and clove. Set aside.
Step 4
In a large bowl, whisk together the oil and sugars.
Step 5
Once combined, mix in the eggs and vanilla.
Step 6
Then mix in the carrots and sour cream.
Step 7
Pour in all of the dry ingredients and gently stir to combine.
Step 8
Evenly distribute the batter between the cake pans.
Step 9
For 6″ pans, bake for 35-40 minutes or until a toothpick in the center comes out with a few moist crumbs. Bake 30-35 minutes if using 8″ pans.
Step 10
Let the cakes cool in the pan for about 15 minutes then turn them out onto a cooling rack to cool completely. This can be done at room temperature or sped up in the refrigerator.
Step 11
If making the cakes a day ahead, wait for the cakes to cool completely then wrap each layer individually in plastic wrap. Store in the refrigerator overnight.
Step 12
While the cake chills, make your cream cheese frosting. If it’s too thin, chill the frosting for about an hour to thicken.
Step 13
To assemble, level off the tops of each cake using a cake level. Then, spread a thin and even layer of frosting between each cake.
Step 14
Spread a very thin layer of frosting around the entire outside of the cake (also known as the crumb coat) and chill for 20 minutes.
Step 15
Then apply a thick layer of frosting around the chilled cake and then spread it even. See my post on how to frost a layer cake for more details.
Step 16
With any remaining frosting, you can pipe swirls on top of the cake and/or add carrot decorations all around the outside. Separate a few spoonfuls of the frosting into two dishes. To one, add one to two drops of green gel food coloring and a tiny toothpick swatch of brown. To the other, add one to two drops of orange gel food coloring and a tiny toothpick swatch of brown.
Step 17
Transfer the colored frosting to two separate piping bags fitted with small round tips. Pipe tiny carrots all around the outside of the cake, followed by the green carrot stalks. Sprinkle with finely chopped walnuts and then chill the cake for an hour to set.
Step 18
Now slice and enjoy!
Step 19
Save recipe for the next time?
Chef's notes
Do not frost your cake until it is COMPLETELY cooled.
To get the PERFECT carrot cake layers, use cake strips to prevent the outside of the pan from heating up too quickly, lending a cake that is evenly baked all the way through.
Make sure to tag me @butternutbakery on Instagram if you make this Carrot Cake recipe. I love seeing my recipes come to life in YOUR kitchen!
