Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.5 tsp kosher salt
- 1.5 cups vegetable oil
- 1 cup granulated sugar
- 0.75 cup packed light brown sugar
- 3 large eggs, room temperature
- 3 cups freshly grated carrots, firmly packed
- 0.75 cup crushed pineapple with juice
- 1 tsp vanilla extract
- 0.5 cup toasted walnuts, finely chopped
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, tapping out excess flour.
- Whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl; set aside.
- Combine oil, granulated sugar, and brown sugar in a large bowl, whisking until emulsified. Add eggs one at a time, whisking 15 seconds after each addition until fully incorporated. Stir in vanilla extract.
- Fold dry ingredients into wet ingredients using a rubber spatula until just combined—do not overmix. Fold in grated carrots, crushed pineapple with juice, and chopped walnuts until evenly distributed.
- Divide batter evenly between prepared pans. Bake for 32-35 minutes, until a toothpick inserted in the center emerges with a few moist crumbs. Cool in pans for 15 minutes, then turn out onto wire racks to cool completely, about 1 hour.
- Beat softened cream cheese and butter together on medium speed for 2 minutes until light and fluffy. Add powdered sugar 0.5 cup at a time, beating 1 minute after each addition. Beat in vanilla extract until frosting is smooth and spreadable.
- Place first cake layer on a serving plate. Spread 0.75 cup frosting evenly on top. Set second layer on top and frost top and sides with remaining frosting. Chill for 30 minutes before serving.
Inspired by Zac Young’s winning carrot cake. This is a plausible recreation, not the chef’s original recipe.