Ultimate Carrot Cake

By lihui

12 Person

275 Minutes

0 Calories

If you're baking our Ultimate Carrot Cake for a special occasion or holiday, like Easter Sunday, you may also want to put in the time to master Candied Carrot Curls. Although not absolutely necessary to the cake, this pretty, colorful garnish is both unique and tasty. And, you can make these candied carrot pieces the night before your event so that they're ready to go once you're finished frosting. The best part? You've likely got most of the ingredients (and, there is only a handful) already in your pantry. What better way to spend a Saturday than to make this moist, stately carrot cake?

Ingredients

Brown sugar-cream cheese frosting
Candied carrot curls
1 cup Sweetened flaked coconut
1 cup Peeled and grated apple
3 cups Grated carrots
2 tsp. Vanilla extract
3/4 cup Buttermilk
3 Large eggs
1/2 cup Canola oil
1 cup Firmly packed light brown sugar
1 cup Granulated sugar
1/2 cup Butter, softened
1/2 tsp. Table salt
1/2 tsp. Ground nutmeg
1 1/2 tsp. Ground cinnamon
2 tsp. Baking soda
2 1/2 cups All-purpose flour
1/8 tsp. Kosher salt
1 tbsp. Butter, melted
1 1/2 cups Chopped pecans

Method

01

Preheat oven to 350℉. Toss together first 3 ingredients; spread in a single layer in a foil-lined pan. Bake 10 minutes or until toasted, stirring once.
02

Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.
03

Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
04

Bake at 350℉ for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of the cake. Top with Candied Carrot Curls and remaining toasted pecans.

Related Tags

Ultimate Carrot Cake

3.6

( By lihui )

01 Information

Grade easy
Serving 12 servings
Prep Time 215 Mins
Cook Time 60 Mins
Total Time 275 Mins

02 Ingredients

Brown sugar-cream cheese frosting

Candied carrot curls

1 cup Sweetened flaked coconut

1 cup Peeled and grated apple

3 cups Grated carrots

2 tsp. Vanilla extract

3/4 cup Buttermilk

3 Large eggs

1/2 cup Canola oil

1 cup Firmly packed light brown sugar

1 cup Granulated sugar

1/2 cup Butter, softened

1/2 tsp. Table salt

1/2 tsp. Ground nutmeg

1 1/2 tsp. Ground cinnamon

2 tsp. Baking soda

2 1/2 cups All-purpose flour

1/8 tsp. Kosher salt

1 tbsp. Butter, melted

1 1/2 cups Chopped pecans

03 Method

Step 1

Preheat oven to 350℉. Toss together first 3 ingredients; spread in a single layer in a foil-lined pan. Bake 10 minutes or until toasted, stirring once.

Step 2

Stir together flour and next 4 ingredients. Beat butter and both sugars at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.

Step 3

Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.

Step 4

Bake at 350℉ for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of the cake. Top with Candied Carrot Curls and remaining toasted pecans.

04 Author

lihui

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