Carrot Cake
In my opinion, I think carrot cake is BETTER than chocolate cake. I know that’s sacrilegious but give it a try, see for yourself. In this video I show you how to not only make the perfect, moist carrot cake, but I show you how to frost it properly as well.
Ingredients
- 675 g carrots
- 550 g all purpose flour
- 20 g baking powder
- 10 g baking soda
- 20 g kosher salt
- 8 g cinnamon
- 3 g ground ginger
- 3 g ground nutmeg
- 400 g white sugar
- 300 g brown sugar
- 350 g vegetable or olive oil
- 20 g vanilla extract
- 8 large eggs
- 250 g unsweetened applesauce
CREAM CHEESE FROSTING:
- 675 g cream cheese, room temp
- 230 g unsalted butter, room temp, 2 sticks
- 10 g vanilla extract
- 7 g salt
- 50 g sour cream
- 375 g powdered sugar
- 25 g cornstarch
- 8 oz toasted chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- Peel & shred carrots using food processor with grating attachment or by hand with a box grater. Run a knife through the shredded carrots to break them down further.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg. Set aside.
- In the bowl of a stand mixer, combine sugars, oil, vanilla, eggs, & applesauce. Mix until well combined.
- Add dry ingredients to the wet ingredients in the stand mixer bowl. Mix on medium-low until no lumps remain.
- Mix in shredded carrots until evenly distributed in the batter, scraping down sides once.
- Divide batter evenly between two 9″ springform pans lined with parchment paper on bottom, sprayed with pan spray, & placed on a sheet tray
- Bake in preheated oven for 60-70 minutes or until a cake tester comes out clean.
- Allow the cakes to cool completely in the pans for about an hour then cover and freeze for 30 minutes to 2 hours to firm up.
- While the cakes cool, prepare frosting. In a stand mixer fitted with the whisk attachment, combine room temperature cream cheese, butter, vanilla extract, salt, & sour cream. Whip until smooth & creamy.
- Add in powdered sugar & cornstarch, mixing for about a minute smooth and lump-free.
- Refrigerate the frosting in a ziploc or piping bag to set while preparing the cakes.
- Remove the cooled cakes from the pans and trim off the top and bottom to create flat surfaces. Place a bowl or other round thing that’s just smaller than the cakes on top and use it as a guide to cut off the edges of the cakes, creating vertical sides.
- Freeze for 15-20 more minutes to firm
- Place cake on a cake decorating turntable (or a flat plate). Apply a dab of frosting directly to the turntable to keep cake from moving. Swirl a ½” layer of frosting on top and spread in a flat layer from edge to edge. Add cake 2 on top.
- Apply a thin layer of frosting all over the stacked cakes to seal in crumbs. Refrigerate or freeze the cakes for 25 minutes to set the crumb coat.
- After cooling, apply a generous layer of cream cheese frosting to the cakes, ensuring even coverage.
- Press toasted chopped pecans onto the sides of the cake Scrape off any excess pecans from the bottom edge of the cake.
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