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Carrot Cake

Original recipe

• King Arthur Baking - King Arthur’s Carrot Cake - carrot cake
• Sally’s Baking Recipes - My Favorite Carrot Cake Recipe - cream cheese frosting

Ingredients

Cake

• 1 1/4 cups (248g) vegetable oil
• 2 cups (397g) granulated sugar
• 1 teaspoon table salt
• 4 large eggs
• 1 tablespoon (7g) cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 3 cups (326g) carrots, finely grated
• 1 1/2 cups (170g) chopped pecans or walnuts, toasted for best flavor*

* See “tips,” below.

Cream Cheese Frosting

• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt, to taste

Instructions

1. To make the cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan.
2. In a large bowl or the bowl of a stand mixer, beat together the oil, sugar, salt, eggs, spices, baking powder, and baking soda.
3. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
4. Add the flour, stirring until well blended.
5. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).
6. Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you’re using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
7. To make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
8. Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake. For helpful tips, see our blog post: How to assemble and frost a layer cake.
9. Refrigerate the cake. An hour or so before serving, remove it from the refrigerator and bring it to room temperature. Refrigerate any leftovers, well wrapped, for a day or so; freeze for longer storage.

Notes

• Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.
• To toast nuts, spread them in a single layer in an ungreased baking pan. Bake them for 6 to 8 minutes in a preheated 350°F oven, until they’re a light golden brown and smell toasty.
• Want to substitute whole wheat flour for some (or perhaps all) of the all-purpose flour in this recipe? For best results, see How to substitute whole wheat flour for white flour in baking.