Best Carrot Cake Ever (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 1/2 cups butter, room temperature
02 -
1 3/4 cups brown sugar, light or dark
03 -
5 eggs, whisked
04 -
1 tablespoon vanilla extract
05 -
Zest from 1 medium orange
06 -
3 1/3 cups all-purpose flour
07 -
2 1/2 teaspoons baking powder
08 -
1 1/4 teaspoons baking soda
09 -
1 teaspoon salt
10 -
1 1/2 teaspoons cinnamon
11 -
1/2 teaspoon nutmeg
12 -
1 1/2 cups milk, room temperature
13 -
6 oz grated carrots (about 3 large)
→ Cream Cheese Frosting
14 -
12 oz cream cheese, room temperature
15 -
6 oz butter, room temperature
16 -
6 1/4 cups confectioners' sugar
→ Optional Toppings
17 -
Caramel sauce
18 -
Chopped walnuts
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease three 8-inch cake pans with butter or nonstick spray and line the bottoms with parchment paper.
02 -
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 -
In a separate container, lightly beat the eggs and vanilla extract.
04 -
In a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium-high speed until light and fluffy, about 8-10 minutes.
05 -
Reduce mixer speed to medium and slowly add the eggs to the butter-sugar mixture. Mix in the orange zest until combined.
06 -
Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until smooth.
07 -
Gently fold the grated carrots into the batter until fully incorporated.
08 -
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
09 -
Allow the cake layers to cool in their pans for 5 minutes before transferring them to a cooling rack to cool completely.
10 -
In a stand mixer with the whisk attachment, beat cream cheese and butter until smooth. Gradually add confectioners' sugar, one cup at a time, and continue beating until light and fluffy.
11 -
Place one cake layer on a cake stand. Spread a layer of cream cheese frosting over the top using an offset spatula. Repeat with the remaining layers. Cover the entire cake with frosting and decorate with caramel sauce and chopped walnuts, if desired.
# Notes:
01 -
To make the recipe gluten-free, use a 1:1 gluten-free baking flour like Bob's Red Mill.
02 -
Finished cake layers are done baking when they spring back when lightly pressed and a toothpick comes out clean.
03 -
Refrigerate the assembled cake for storage and let it sit at room temperature for 20-30 minutes before serving.