Carrot Cake with Cream Cheese Frosting
There are two reasons for sharing this recipe... first, is that I made this as someones wedding cake last week! Carina and Andy Weyer asked me to make their wedding cake topper and mini cupcakes. Neither of them are huge cake fans, but they were both willing to compromise for carrot cake. The second reason, is that it's my 23rd birthday! I've been asked what I look forward to in the next year, and my only answer is to make more yummy food and continue to grow my business.
This carrot cake is always a hit, I hope that you enjoy!
1 lb carrots, peeled and grated
3 large eggs, room temp
1/3 C buttermilk
2 Cups sugar
1 ½ Cups vegetable oil
1 ½ tsp vanilla extract
½ Cup golden raisins
3 Cups all purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/8 tsp cloves
1. Preheat oven to 325°F. Butter and flour 5 6” round cake pans and set aside. In a large bowl, whisk together carrots, eggs, buttermilk, sugar, oil, vanilla, and raisins. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
2. Divide batter evenly along prepared pans, filling each one about ¾ full. Bake, rotating tins half way thought, until a cake tester inserted into the middle comes out clean, about 30-35 minutes. Transfer to a wire rack to cool for 10 minutes, then turn the cakes out and let cool completely on the wire racks.
3. While the cakes are cooling, make the cream cheese frosting. (Recipe and instructions below.)
4. When the cakes are completely cool, it’s time to flatten the tops so that they stack evenly. Take a serrated knife and slowly cut the mounds off of each one so that it is totally flat. It’s best to do this at eye level.
5. Place the first cake on your cake stand. Using a piping bag with a large round tip, add a layer of frosting. Stack the next cake evenly on top and repeat this process all the way to the top. Use a large offset spatula to smooth the frosting on the top layer, and to apply frosting around the outside of the cake.
6. Slice and enjoy!
Cream Cheese Frosting
1 Cup unsalted butter, room temperature
12 oz cream cheese, room temperature
4 Cups confectioners sugar, sifted
¾ tsp vanilla extract
Combine butter and cream cheese in the bowl of an electric mixer with a paddle attachment. Beat on medium speed until fluffy, 2-3 minutes. Reduce speed to low and add the powdered sugar ½ Cup at a time, and then the vanilla, and mix until smooth and combined, scraping down the sides of the bowl as necessary. Frosting can be used immediately, or it can be stored in an airtight container in the refrigerator for up to 3 days. Before using, bring to room temperature and beat on low speed until smooth again.