Carrot Cake - Prepare from Scratch

      Spring has arrived, bringing along the classic Carrot Cake. Filled with fragrant spices, sweet vanilla, and plenty of grated carrots, our recipe creates an unbeatable batter. Stack the layers high and coat the outside with our delightful Cream Cheese Frosting for a beautiful springtime dessert.

      Makes 1 (8-inch) cake

      2 cups (250 grams) all-purpose flour

      1¼ cups (250 grams) granulated sugar

      ⅔ cup (147 grams) firmly packed light brown sugar

      4 teaspoons (8 grams) ground cinnamon

      2 teaspoons (10 grams) baking powder

      1 teaspoon (3 grams) kosher salt

      1 teaspoon (2 grams) ground ginger

      ½ teaspoon (2.5 grams) baking soda

      ½ teaspoon (1 gram) ground nutmeg

      1 cup (224 grams) neutral oil

      ½ cup (120 grams) whole buttermilk, at room temperature

      4 large eggs (200 grams), at room temperature

      1 tablespoon (13 grams) vanilla extract

      3 cups (300 grams) lightly packed grated carrots

      *Cream Cheese Frosting (recipe follows)

      Garnish: whole peeled carrots with green tops

      Preheat the oven to 350°F (180°C). Spray 2 (8-inch) round cake pans with baking spray containing flour. Line the bottoms of the pans with parchment paper. In a large bowl, whisk together the flour, sugars, cinnamon, baking powder, salt, ginger, baking soda, and nutmeg. In a medium bowl, whisk together the oil, buttermilk, eggs, and vanilla. Pour the oil mixture into the flour mixture, whisking just until combined. Gently fold in the grated carrots. Distribute the batter evenly between the prepared pans (about 3 cups or 750 grams each). Bake until a wooden pick inserted into the center comes out clean, approximately 35 to 40 minutes. Allow to cool in the pans for 15 minutes. Remove from the pans and let cool completely on a wire rack. If desired, use a serrated knife or cake leveler to level the cooled cake layers. Place one cake layer on a serving plate. Spread 1½ cups (360 grams) of Cream Cheese Frosting on top. Place the second cake layer, cut side down, on top. Spread the remaining Cream Cheese Frosting on the top and sides of the cake. Using a large offset spatula and a turntable, create texture on the sides and top of the cake. Serve immediately, or refrigerate until it's time to serve. Garnish with whole carrots if desired.

      *Save the green tops of the carrots you peel to use later as part of your festive garnish for the whole carrots!

      We’d love to hear how it turned out!

      Cream Cheese Frosting

      Makes about 6 cups

      16 ounces (454 grams) cream cheese, softened

      ¾ cup (170 grams) unsalted butter, softened

      2 teaspoons (8 grams) vanilla extract

      ½ teaspoon (1.5 grams) kosher salt

      7½ cups (900 grams) confectioners’ sugar

      In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter at medium speed until creamy, about 3 to 4 minutes. Mix in the vanilla and salt. With the mixer on low speed, slowly add the confectioners' sugar, beating until smooth. Then, beat at high speed until the mixture is light and fluffy, about 2 to 3 minutes. Use immediately.

      We’d love to hear how it turned out!