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Ultimate Carrot Cake Recipe

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3.9 from 56 reviews

This Ultimate Carrot Cake features moist, spiced layers filled with grated carrots, ground walnuts, and raisins, all topped with a luscious cream cheese frosting. Perfectly balanced with a blend of cinnamon, nutmeg, ginger, and allspice, this cake makes an elegant dessert for any occasion, combining a tender crumb with rich, creamy frosting and crunchy walnut decoration.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Cake Batter

  • 240 g (2 cups) cake flour
  • 10 g (2 tsp + 1/2 tsp) baking powder
  • 3 eggs
  • 50 g (1/4 cup) sugar
  • 100 g (1/2 cup) packed light brown sugar
  • 1/2 tsp vanilla extract
  • 120 ml (1/2 cup) canola oil
  • 80 g (2/3 cup) ground walnuts
  • 300 g (2 1/2 cups packed) grated carrots
  • 50 g (1/3 cup) raisins or dried cranberries
  • 120 g (1/2 cup) buttermilk or kefir
  • Spices: 1 tsp cinnamon powder, 1/2 tsp ground nutmeg, 1/2 tsp ginger powder, 1/2 tsp ground allspice

Frosting

  • 140 g (5/8 cup) unsalted butter, room temperature
  • 1 tsp vanilla extract or paste
  • 200 g (1 1/2 cups) powdered sugar
  • 350 g (1 1/2 cups) cream cheese (Philadelphia), softened
  • 1/2 tsp freshly squeezed lemon juice

Decoration

  • 50 g (1/4 cup) chopped walnuts

Instructions

  1. Prepare Pans and Preheat Oven: Grease and line two 22 cm (9-inch) cake pans with parchment paper. Alternatively, use one pan and bake in two batches, but avoid making a single thick sponge to prevent crumbling. Place the oven rack in the middle position and preheat the oven to 180°C (350°F).
  2. Make the Batter: Whisk together the cake flour and baking powder in a bowl. In a separate large bowl, beat eggs, sugar, brown sugar, and vanilla extract until light and fluffy, about 5 minutes. Add canola oil and mix well for 1–2 minutes. Alternately add the flour mixture and buttermilk/kefir while mixing gently, being careful not to overmix (no longer than 1 minute). Finally, fold in ground walnuts, grated carrots, raisins, and spices gently using a spatula with light, circular motions.
  3. Bake the Cake Layers: Divide the batter evenly between the prepared pans and bake on the middle rack in the preheated oven for 30–35 minutes until a toothpick comes out clean. Once baked, transfer cakes onto a wire rack upside down so the top side faces down. Allow to cool completely to room temperature.
  4. Prepare the Frosting: Beat softened butter and vanilla extract until light and fluffy, about 3–4 minutes. Add half the powdered sugar and continue beating for 2 minutes. Add remaining powdered sugar and cream cheese, mixing briefly until smooth and creamy. Refrigerate for 20–30 minutes to firm up the frosting slightly.
  5. Assemble and Frost the Cake: Spread a generous 3 cm (1.2 inch) thick layer of cream cheese frosting over one cake layer. Place the second layer on top, then cover the entire cake with remaining frosting. Decorate the sides with chopped walnuts as desired.
  6. Chill and Serve: Chill the assembled cake in the refrigerator for 1 hour to set. Slice and serve. Store leftovers covered in the refrigerator for up to 3 days.

Notes

  • Using two cake pans and baking layers separately helps prevent a crumbled texture from a thicker single cake.
  • Do not overmix batter to keep the cake light and tender.
  • Chilling the frosting before applying makes it easier to spread and helps achieve a cleaner finish.
  • Store leftover cake refrigerated and consume within 3 days for best freshness.
  • Can substitute raisins with dried cranberries for variation.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/ultimate-carrot-cake-recipe/