Classic Carrot Cake with Cream Cheese Frosting

• •1.5 cup all-purpose flour
• •1 teaspoon baking soda
• •0.5 teaspoon salt
• •1 teaspoon ground cinnamon
• •0.5 teaspoon ground nutmeg
• •0.8 cup granulated sugar
• •0.5 cup light brown sugar, packed
• •2 large eggs
• •0.5 cup vegetable oil
• •1 teaspoon vanilla extract
• •1.5 cup carrots, peeled and finely grated
• •0.5 cup pecans or walnuts, chopped (optional)
• •4 oz cream cheese, softened
• •0.3 cup unsalted butter, softened
• •1.5 cup powdered sugar, sifted
• •0.5 teaspoon vanilla extract (for frosting)
• •1 pinch salt (for frosting)

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan or line with parchment paper. Alternatively, use a 6-inch round cake pan.

2. 2

   In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.

3. 3

   In a separate medium bowl, whisk together the granulated sugar, light brown sugar, large eggs, vegetable oil, and 1 teaspoon vanilla extract until well combined and smooth.

4. 4

   Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.

5. 5

   Gently fold in the finely grated carrots and chopped pecans or walnuts (if using) until evenly distributed.

6. 6

   Pour the batter into the prepared baking pan and spread evenly. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.

7. 7

   Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, invert the cake onto a wire rack to cool completely before frosting. This is crucial for the frosting not to melt.

8. 8

   While the cake cools, prepare the cream cheese frosting: In a medium bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

9. 9

   Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated. Then, increase speed to medium-high and beat until light and fluffy. Stir in 0.5 teaspoon vanilla extract and a pinch of salt.

10. 10

    Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can garnish with extra chopped pecans or walnuts if desired. Slice and serve.

Chef's Tips

• 💡Do not overmix the cake batter. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake. Mix until just combined.
• 💡Ensure your carrots are finely grated, not shredded. Fine grating helps them blend seamlessly into the cake and release their moisture more effectively.
• 💡Always use softened cream cheese and butter for the frosting. This ensures a smooth, lump-free frosting. Take them out of the fridge at least 30 minutes to an hour before use.
• 💡Sifting powdered sugar is important for a smooth frosting, preventing lumps. If you don't have a sifter, whisk it vigorously to break up any clumps.
• 💡Make sure the cake is completely cool before applying the frosting. Warm cake will melt the frosting, creating a messy result.