Classic Carrot Cake

By Ellie

8 Person

220 Minutes

0 Calories

Carrot cake, that 1970s favorite, has a new audience at luxe restaurants. We use mascarpone in this light and lemony frosting instead of cream cheese—carrot cake’s more classic partner. Because it’s not overly sweet or rich, this dessert—a cross between a coarse-textured flourless nut cake and a carrot cake—would be perfect with a glass of sweet wine.

Ingredients

Frosting

2 cups confectioners' sugar
1 tbsp. pure vanilla extract
2 packages cream cheese, softened
2 sticks unsalted butter, softened

Cake

1 pound carrots, peeled and coarsely shredded
2 cups sugar
4 large eggs
1 1/2 tsp. pure vanilla extract
1/2 cup buttermilk
1 cup vegetable oil
1 tsp. salt
1 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
2 cups all-purpose flour
1 cup pecans

Method

01

Preheat the oven to 325 degrees F. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
02

Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
03

In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.
04

Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden.
05

Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
06

In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
07

Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up.
08

Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

Related Tags

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Classic Carrot Cake

4.0

( By Ellie )

01 Information

Grade medium
Serving 8 servings
Prep Time 40 Mins
Cook Time 180 Mins
Total Time 220 Mins

02 Ingredients

Frosting

2 cups confectioners' sugar

1 tbsp. pure vanilla extract

2 packages cream cheese, softened

2 sticks unsalted butter, softened

Cake

1 pound carrots, peeled and coarsely shredded

2 cups sugar

4 large eggs

1 1/2 tsp. pure vanilla extract

1/2 cup buttermilk

1 cup vegetable oil

1 tsp. salt

1 tsp. cinnamon

2 tsp. baking soda

2 tsp. baking powder

2 cups all-purpose flour

1 cup pecans

03 Method

Step 1

Preheat the oven to 325 degrees F. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.

Step 2

Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.

Step 3

In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt. In a small bowl, whisk the oil, buttermilk and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.

Step 4

Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden.

Step 5

Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.

Step 6

In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the confectioners' sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.

Step 7

Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up.

Step 8

Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

04 Author