Carrot Cake Recipe

4.62 from 57 reviews

If you think there’s nothing new to learn about good old carrot cake, think again! This is A Better Carrot Cake Recipe not because of the ingredients, but how they’re put together.

Prep Time1

Bake Time30

Total Time1 30

Servings:16 servings

Ingredients

Carrot Cake Batter

5 oz currants (1 cup)
1 pound carrots
4 oz walnuts (1 cup)
10 oz all purpose flour (2 cups, see note)
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ginger
½ teaspoon nutmeg
½ teaspoon salt
9 oz vegetable oil (1 ¼ cups)
8 oz granulated sugar (1 cup)
8 oz brown sugar (1 cup)
4 large eggs
1 tablespoon vanilla extract
1 teaspoon lemon extract

Assembly

1 recipe Cream Cheese Frosting
4 oz ground walnuts for decorating (optional)

Instructions

Cake Batter

Preheat the oven to 350 °F. Line three 8"x3" round cake pans with parchment paper, or butter and flour the pans. (see note 1).
Place 5 oz currants in a small bowl and pour enough hot water over to cover. Set aside for 20 minutes to plump. Grind 1 pound carrots in a food processor fitted with a blade until finely ground (see photo). Transfer the carrots to a medium bowl. Grind 4 oz walnuts in the food processor until finely ground (see photo). Add the walnuts to the bowl with the carrots.
Sift together 10 oz all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamonn, 2 teaspoons ginger, ½ teaspoon nutmeg and ½ teaspoon salt Set aside.
In the bowl of a stand mixer or in a mixing bowl combine 9 oz vegetable oil, 8 oz granulated sugar and 8 oz brown sugar and mix on low speed until it resembles applesauce. With the mixer running on low, add 4 large eggs, 1 tablespoon vanilla extract and 1 teaspoon lemon extract. Mix until the batter is smooth and emulsified.
Add the ground carrots and the walnuts. Drain the water from the currents and add them to the batter. Add the dry ingredients in three batches, scraping the bowl in between. Mix until completely combined.
Divide the batter evenly between the pans. Bake until the cake springs back when lightly pressed or a toothpick inserted in the center comes out clean, about 30 minutes. If you bake 2 layers they may take a little longer to bake.
Turn the cakes out onto a cooling rack and cool completely (see note 2)

Assembly

Set aside half the frosting to ice the cake. Place one cake layer, flat side down, on the serving platter. Spread 1/2 of the remaining frosting over the layer. Repeat with the 2nd layer. Place the third layer, flat side up, on top.
Ice the cake with a very thin layer of frosting. This is called the "crumb coat". Refrigerate the cake to set the crumb coat.
Ice the cake with a final coating. Press ground walnuts onto the sides of the cake. Chill to set the cake. (see note 3).

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

The cake can be baked in two pans for thicker layers. The batter can also be baked as cupcakes.

The cakes can be baked several days before, wrapped and refrigerated. Or bake several weeks before and freeze.

I like to chill the assembled cake to set the layers. Leave the cake at room temperature for about 1 hour before serving to soften the frosting. Leftovers should be refrigerated or frozen because of the cream cheese in the frosting.

Nutrition