The Best Humble Carrot Cake Ever
August 20th, 2009 | 78 Comments
The gods of Hades are laughing at me. As much as I am an unwavering, single-minded, all-things-food glutton, my boyfriend, Scott, is a man who wishes he could take a pill instead of having to eat. Oh, the irony of it all. And as far as desserts go, forget it.
When we go out to a restaurant (one I make him go to, of course), after dinner I’ll always order dessert. The waiter sets down two pairs of silverware for sharing, and something gooey and irresistible between us. Scott’s spoon remains pristine and unused. I, on the other hand, plow into the plate as though its going to be snatched from my trembling hands. Sometimes we end up in a prix fixe place, where they serve a 3-course menu. I’m only slightly ashamed to eat both of our desserts, all the while wondering how he can be so indifferent. Was his sweet tooth extracted when he was a small child?
He carries on this way all year, every year. At the family Christmas dinner, where many of the guests bring something for the ever-growing dessert buffet, I’m all antsy, barely able to wait to get at everything. If there is conversation going on, I couldn’t tell you what it’s about, thanks to my dizzy distraction. When they ring the dessert bell, it’s like an olympic event, with everyone racing and climbing over each other. Scott sits calmly in a chair, swirling his cocktail, waiting for the frenzy to die down.
On his birthday, when presented with cake, he waves it away and utters a listless “No, thanks.”
So that’s his M.O. I’ve never once seen him eat a dessert. Never, never, never, never. No exception, never. He’s simply immune. That’s how I know him and that’s how I’m used to him.
Never, that is, until I made the carrot cake. Aaah, the humble carrot cake. Able, it seems to knock the resolve out of even the most stubborn non-dessert eater. I knew something was up when, on the fateful day I decided to bake it, he came ’round the bend from the other room, sniffing the air and wondering what was up in our very own kitchen. He poked around the shredded carrots, circling them like a vulture. I gave him a suspicious look. He gave me a wry look. We were like a couple of western gunslingers, eyeing each other, sizing each other up.
Off he went. I finished baking the cake, sampled a slice as usual, and put the rest in the fridge.
The next morning the alarm goes off. Still groggy, I watch Scott get up. Without a word, he ambles toward the kitchen. He grabs a plate and quietly and deliberately, slices off a hunk of carrot cake, then proceeds to sit down at his desk. I peer at him from a safe distance wondering what, exactly, he plans to do with it.
Lo and behold, he eats it for breakfast. I’m overcome with smugness.
The next day, he does it again. Then again, and again, until there is none left.
Irresistible Carrot Cake
Makes 1 tall, 9” cake
This recipe was given to me by my former boss and pastry mentor, Joe, when I worked in my first restaurant kitchen. Though other recipes typically use oil, he uses butter, which makes the fantastic flavor.
You can play around with the types of additions you throw in your cake. I like walnuts and golden raisins, but you can use pecans, dried pineapple, crushed pineapple (drained), coconut flakes… or you can leave them all out, and enjoy the citrus notes.
True, the ingredient list is a little long. I suppose, if you twist my arm, I can tell you to leave out the… oh, who am I kidding. Better not to leave out anything. Just take the hour or so it takes to make this cake as is. It’s so good!
Cake:
1 cup + 1 tablespoon (8 oz) light brown sugar
1 cup + 1 tablespoon (8 oz) granulated sugar
2 sticks (8 oz) unsalted butter
4 eggs
zest from 1 lemon
zest from 1 orange
2 tablespoons (1 oz) lemon juice
2 tablespoons (1 oz) orange juice
2 3/4 cup (15 oz) all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
2 teaspoons cinnamon
1 lb carrots, peeled and finely shredded
1 cup (5 oz) walnuts, optional
1 cup (5 oz) golden raisins, optional
Cream Cheese Frosting:
1 lb cream cheese, room temperature
1 stick (4 oz) unsalted butter, room temperature
3 cups (12 oz) powdered sugar
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees F. Toast walnuts on a sheet pan for 15 minutes and chop, if using.
2. Here’s the stuff for the cake part:
3. Prepare the cake pans:
Spritz each cake pan with a little cooking spray. (Or alternately smear a piece of butter around to grease up the pan.)
We interrupt this program to demo an easy trick to cut a parchment circle for lining your cake pans. Grab a piece of parchment paper that’s bigger than the cake pan. Fold in half…
…then in half again. You can see where the natural center starts to develop.
Being mindful of the center, fold this piece in half again. Here is the imaginary line where the fold happens.
You end up with a pointy cone shape.
Now hold it over your cake pan and align the center point of the parchment with the center of the cake pan. I just eyeball this. Cut away extra parchment along the red line, just inside the edge of the cake pan.
Unfurl the paper. It should fit. If not refold, and trim off a bit more. Spray the top of the parchment paper lightly, too. Repeat the lining process for the second cake pan. (Look at these crazy prices. $4.29 for a can of PAM? Seriously.)
Back to our carrot cake.
4. Beat butter, and both sugars on medium-high speed until light and fluffy, about 3 minutes. (You can alternately use a hand-held mixer.)
5. Scrape down the sides to evenly incorporate everything and add eggs, one a time. Mix on medium speed until each one is incorporated before adding the next.
Once all the eggs are added, batter will be loose and curdled looking and that’s ok. Scrape the sides.
6. Mix in the orange and lemon zests and their juices on sloooow speed. The fats from the butter and eggs help distribute the citrus oils from the zest into the batter better (heh.)
7. Stir together the flour, baking powder, baking soda, salt, and cinnamon.
8. Add half of the dry ingredients and mix on the slowest speed setting. As they are mixing, pour in the lemon and orange juices.
Toss in the rest of the dry ingredients, and continue mixing just until they are fully incorporated but no longer. Don’t overmix or your batter will get tough and gluey.
9. Dump in the carrots, nuts and raisins (if using) and fold in with a spatula.
Finished batter:
10. Divide batter evenly among the two prepared pans and smooth out the tops.
Bake in preheated 350 degree F oven for 35-40 minutes, until a toothpick inserted in center comes out clean and the centers spring back when lightly pressed.
Here’s a cake tester that still has wet cake clinging to it. Not ready yet.
Baked and cooled cakes. Let your cake cool completely before proceeding with frosting.
Time to make the frosting:
1. Dem ingredients. The butter and cream cheese should be at room temperature.
2. Cream butter on medium speed until very smoooooth.
3. Add cream cheese and paddle until that’s smooth, scraping down the sides of the bowl.
If you add your cream cheese too soon, before the butter gets really smooth, here’s what you’ll end up with:
Can you see all the butter lumps along the side? Those are a bitch to smooth out. Near impossible.
4. Throw in powdered sugar and vanilla extract. Don’t forget to set the speed to low or you’ll look like you’ve been antiqued. Paddle until incorporated and smooth.
Frosting ready to go.
5. In order to keep your serving platter clean while frosting, we’re going to line it first. Cut some squares of parchment paper, and place around the perimeter.
6. If the cake baked up with a little dome, shave it off with a serrated knife. Hold the knife parallel to the cake and use a gentle sawing motion.
7. Center cake layer on serving platter and start the slathering with an offset spatula.
8. Set the other cake layer on top. I like the cake bottom to face up for a neater appearance.
9. Coat the cake with a “crumb coat.” This is a base layer, thinly spread over the cake to lock in the crumbs so they don’t get caught up in the rest of the frosting. The cake wants to be snowy white.
10. Then go to town and slather on the rest of the frosting. Carefully pull out the parchment pieces.
Irresistible Carrot Cake
Makes 1 tall, 9” cake
This recipe was given to me by my former boss and pastry mentor, Joe, when I worked in my first restaurant kitchen. Though other recipes typically use oil, he uses butter, which makes the fantastic flavor.
You can play around with the types of additions you throw in your cake. I like walnuts and golden raisins, but you can use pecans, dried pineapple, crushed pineapple (drained), coconut flakes… or you can leave them all out, and enjoy the citrus notes.
True, the ingredient list is a little long. I suppose, if you twist my arm, I can tell you to leave out the… oh, who am I kidding. Better not to leave out anything. Just take the hour or so it takes to make this cake as is. It’s so good!
Cake:
1 cup + 1 tablespoon (8 oz) light brown sugar
1 cup + 1 tablespoon (8 oz) granulated sugar
2 sticks (8 oz) unsalted butter
4 eggs
zest from 1 lemon
zest from 1 orange
2 tablespoons (1 oz) lemon juice
2 tablespoons (1 oz) orange juice
2 3/4 cup (15 oz) all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
2 teaspoons cinnamon
1 lb carrots, peeled and finely shredded
1 cup (5 oz) walnuts, optional
1 cup (5 oz) golden raisins, optional
Cream Cheese Frosting:
1 lb cream cheese, room temperature
1 stick (4 oz) unsalted butter, room temperature
3 cups (12 oz) powdered sugar
2 teaspoons vanilla extract
For the cake:
1. Preheat your oven to 350 degrees F. If using walnuts, toast then on a sheet pan for 15 minutes, cool then chop.
2. Prepare the cake pans: spray two 9″ cake pans with cooking spray, line with parchment and lightly spray again.
3. Beat butter, and both sugars on medium-high speed until light and fluffy, about 3 minutes. (You can alternately use a hand-held mixer.)
4. Scrape down the sides to evenly incorporate everything and add eggs, one a time. Mix on medium speed until each one is incorporated before adding the next. Once all the eggs are added, batter will be loose and curdled looking and that’s ok. Scrape the sides.
5. Mix in the orange and lemon zests on sloooow speed. The fats from the butter and eggs help distribute the citrus oils from the zest into the batter better (heh.)
6. In a separate bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon.
7. Add the dry ingredients to the mixing bowl, and continue mixing just until they are fully incorporated but no longer. Don’t overmix or your batter will get tough and gluey.
8. Fold in the carrots, nuts and raisins (if using) by hand, with a spatula.
9. Divide the batter evenly among the prepared cake pans and smooth out the tops.
10. Bake in the preheated 350 degree oven until the tops spring back when gently pressed and a toothpick inserted into the center comes out clean, about 35-40 minutes. Allow cakes to cool completely.
For the frosting:
1. Make sure the ingredients are at room temperature and start by creaming the butter until completely smooth.
2. Add cream cheese and beat until that mix is smooth, scrape down the sides of the bowl.
3. Mix in the powdered sugar and vanilla until fully incorporated.
Assemble the cake:
1. If the carrot cakes baked up with a dome, trim it off with a serrated knife.
2. Center one cake on a serving platter and frost the top. Set the other cake layer on top.
3. Coat the cake with a “crumb coat.” This is a base layer, thinly spread over the cake to lock in the crumbs so they don’t get caught up in the rest of the frosting. The cake wants to be snowy white.
4. Finish frosting the whole cake with as thick a layer as you desire. Yum.
Tags: bake, carrot cake, dessert, frosting, layers
78 Responses to “The Best Humble Carrot Cake Ever”
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ABOUT ME
I had a career going in advertising when one day I got the crazy idea to start over and become a pastry chef. Now I'll show you what I learned working in fine dining restaurants all over NYC right here with step-by-step photos. So grab your rolling pin and join in.
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I’m always in awe when it comes to your baking, this carrot cake is no exception. I don’t know if you know the saying in French “manger des carottes ça rend aimable” they make you kind 🙂
I don’t even like carrot cake and I want to make this one today. Bravo.
Thats a wonderful cake recipe. The cake looks very pretty and must be very delicious too.
Thanks for sharing!
um…I love you.
No really.
First there was the butter (THANK GOD someone has a carrot cake recipe withOUT OIL…yuck!)
Then there was the little bit about the cutting of the parchment paper….genius! You should see me with my circles and then my scissors and the careful cutting, bah! Not anymore.
Tell your husband you now have to come live with me, and my husband (who is the same) can go live with yours…deal? Good.
Holy Smokes! Your blog is amazing. How have I missed it all this time!!! This looks wonderful…I heart carrot cake!! – mary the food librarian
I love carrot cakes. I have my own recipe but I have to try this version! I’ve never tried with butter for the cake.
Lol, the “first comment” is right, manger des carottes, ça rend aimable:)
I agree with El. I don’t like carrot cake, but your detailed, clear photos are tempting me! I could always just make it without the add-ins…well, I would add in the raisins. I bet that would taste great as a base.
You ladies are cracking me up. How does one chuckle in French? The translation that came up on the Yahoo translator is “to eat carrots, that makes pleasant.” I think I get it.
Elizabeth–I’m ready. Let’s go.
Super impressed, totally inspired, awfully excited to try. I LOVE carrot cake!
” How does one chuckle in French? ”
Les… pois… sons, les poissons, Hee hee hee haw haw haw?
Hi Pastrypal
I was wondering could you add a print button to your blog for those of us that don’t want to print out the step by step photos, but just want the text part of the recipe. It’s a lot of paper we are using unnecessarily. Also what size orange did you use and what type. The juice of a lemon and orange, is that a whole lemon and orange or half. If they are whole, it is a lot of juice for a cake recipe. Are you cooling the cakes in the pans until completely cooled or are they turned out onto a cooling rack after sitting in the pans for 10 to 15 minutes to be cooled.
Hi Jackie,
I am currently working on adding a print button. I’m not technically savvy, so it’s taking a while to work out, but look for it sooner or later. The orange is a regular navel orange, and to be specific, I used about 2 tablespoons lemon juice and 2 tablespoons orange juice. Thanks for pointing out the ambiguity. I’ve fixed it in the post. Lastly, I’ve just let the cakes cool in the pan because I find the cake starts to dry out when exposed to the air too long, like a cut loaf of bread. Good luck!
Love the pictures and cake looks amazingly yummy!
Awesome cake, and seems so easy!
My husband is EXACTLY the same as yours, I can’t understand him, I’m just resigned…
Agree with Jackie on the print button, it’ll be helpful.
It looks so tasty. We are salivating!
Irina, the blog looks great – the pics are amazing! Congrats!! Keep it up! 🙂
I’m so glad i’ve found your blog, this looks amazing! Can’t wait to try it.
Thank you for visiting my blog, because I have now found your fabulous site. I am just an amateur (but enthusiastic!) baker. I love all your step-by-step photos. Amazing. I can see myself pouring over every detail to learn something new. 🙂
My co-worker was a dessert-hater as well, but I broke her with some yummy ginger cookies. I’m sure every one of those ingredients and grating a whole pound of carrots (wow!) is worth it for that beautiful cake!
This carrot cake looks absolutely fantastic!
Your blog is so fab, I love all of your step by step pictures, I really enjoyed reading through your posts!
Thank you for the guide on how to cut the parchment paper perfectly round! I ALWAYS do it the silliest way!
This carrot cake looks wonderful! thanks for sharing your recipe! 🙂
The best carrot cake I have ever seen!
Angie’s Recipes
This is almost identical to the carrot cake recipe that I use. (You have no idea how gleeful I am that I use a recipe that is similar to a professional pastry chef’s recipe.) The only difference is that I use crushed pineapple and coconut. I sometimes skip the orange zest and orange juice if I don’t have it on hand and replace with water. I swear, people who claim that they hate dessert devour this cake.
It was my brother’s birthday in July, being the great sister I am, I mixed up his favourite cake for mine, so instead purchased him a chocolate cake =D LOL The reaction on his face when he opened up the cake box was priceless, a mix of dissappointment and annoyance. I think I have found the perfect thing to make up for it. Now I remember he absolutely loooooves carrot cake, I’m going to make him a belated birthday cake. Thanks heaps for the perfect recipe, hopefully now he’ll just shut up about it =D
two more hash-marks for the “men who hate dessert…except carrot cake” tally. i truly don’t know what explains it. perhaps b/c for complex cultural/physiological reasons, most men seem less enamored of chocolate, which is so dominant in desserts. and secondly that even when not done as exquisitely as outlined above, carrot cake tends to be moist and flavorful.
lovely blog, btw. the pictures are just fantastic–both lovely and practical.
Your carrot cake looks gorgeous and delicious. I already imagine how good it tastes.
Oh, you are such a good writer – it’s so refreshing! Your posts are a pleasure to read, and of course, the food presentation is stellar.
Hi Irina,
Thank you for the recipe and the fabulous step-by-step pictures, instructions and tips! I made it for my 100th post and it turned out superb. Mine is not as pretty as yours but I am still really happy with the result.
http://food4wibowo.blogspot.com/2009/09/carrot-cake-for-my-100th-post.html
Thanks again – can’t wait to try out some of your other recipes.
Vincent
Vincent — Wow, thanks so much for baking this. It looks lovely and delicious.
Your cake looks amazing! Just something I’m wondering about- I only just made a carrot cake yesterday, and the top middle bit rose much more compared to the sides (dome effect-much more so than yours) and I’m wondering if it’s because i greased and floured the sides of the cake? I noticed you greased the entire pan but lined only the base…
Thanks!
Phy — Thanks! The cake top develops a dome because the edges set before the center portion so the expanding batter has no where to go but up.
Some things to try:
* Sometimes it has to do with the type of cake pan you have. The lighter cake pans get hot fast and cook the outside of the cake fast. The heavier cake pans distribute heat more evenly and help alleviate the problem.
*Sometimes it depends on the recipe, too. It might have a lot of leavener, like baking soda or baking powder, which makes it rise high, so you could try reducing that by 1/4 teaspoon.
*You could try baking at about 15 degrees less, for a little longer. The gentler heat will permeate the cake more slowly.
*Another trick you could try is to push some batter toward the sides of the pan, so the center is more shallow, before you bake.
But you know, the doming effect is so common, I never considered it a big deal. I just slice it off and no one knows the difference. Good luck with your cake making.
Dear PastryPal!
I’m writing from Hungary. I love your site, these photos are amazing, the decoration and everything looks professional, congratulations!
About the cake: I’ve just realised a half a year ago how much I adore carrot cake. It can be a wonderful dessert, or even it can be part of a royal breakfast (delivered to bed) or brunch or just a snack ( I looove snacks). So, I love your recepie and definitely will try, but before I get started I would have a question for you: I don’t really like the kind of frosting you do across the ocean with butter and creamcehese, because it’s just too buttery for us here, but what if I go with some butter until it’s really creamy and I add some whipped cream? How can I mix these two ingredients to be fluffly and creamy but not be very butter like and greasy? I mean which one I should start mixing, which to ad on what level…. I would really appreciate your advice!
Once again, your site is wonderful, you do a great job!
Klára from Hungary
Hi Klara — Thank you! Cream cheese frosting is a traditional topping for carrot cake here in the US. I’ve never seen a carrot cake with anything else, but you can even serve it unfrosted. If you want to try whipped cream, I would just skip the butter, whip some cream with a little sugar and dollop it on top of plain cake.
I promise that it wasn’t I who pulled Scott’s sweet tooth!
He’s always had a thing for carrots, usually raw. I used to get blisters from chopping up so many!
Stacks and stacks and stacks. He was like a mulching machine with carrots!
You are too clever by far, hiding them in a cake! But what a cake!
What a blog! Stardom looms….
I’d have one more question, or rather two. 🙂
1. If I decide to go with the cream chease frosting, can I use Mascarpone? We don’t really have cream cheases here except Mascarpone. Shall I use the same amount of it as cream chease?
2. If I wish to add coconut, which is the amount this cake can take or how shall I alter the ingredients?
Sorry for asking so much Qs, but I wish to make it at my birthday party. I love carrot cake, but it’s not really known here so I want to be cool and come up with something new. 🙂
Thank you for your answers before and in addition!
Once again, your blog is fantastic!
Hi Klara — Ask away!
1. Cream cheese has a tangy flavor which is a great contrast for the sweet cake. You could try whipping together 1 cup mascarpone with one 1 cup heavy cream, 1/3 cup of sugar (or to your taste) and add the zest of 1 lemon in there. Whip just until stiff peaks form. This mix can overwhip just like regular whipped cream. Then frost your cake. You could also try using creme fraiche if that’s available instead of the mascarpone with the heavy cream and sugar.
2. As for coconut, try folding in 3/4 cup sweetened coconut when you fold in the carrots, nuts and raisins.
Hope it works!
Irina
How amazing!!
I actually have my own Carrot Cake recipe, but I went crazy over how to fold the parchment to get the center point!! My husband said he thought I’d hit a crazy wall when I had to show him how cool of a trick! I will definitely be using that in the future for any cakes I make!
Dear Irina!
I made your carrot cake, and I must say this is the greatest cake ever crossed my lips! Fantastic! I found every ingredients in the store, even cream chease! I’m going to make it on my Birthday party! Wonderful, heavenly!
Keep up the good work and don’t be sad, soon you’ll see that wonderful things are going to happen with you. Be positive.
My wife is the opposite of your boyfriend I don’t think I could make a cake she wouldn’t like 🙂
Here is how my cake turned out. I made it for my wifes birthday. http://picasaweb.google.com/lh/photo/AoQRzKNUxLfPusvnYBuhIg?feat=directlink
To anyone making this don’t worry about having enough frosting. I thought it would be fun to split one of the layers and make a three layer cake. So I made 1.5 times the frosting in the recipe. Well I could have made a fourth layer and maybe I would have used it all.
Next time I need a cake I need to try the Quadruple Chocolate one.
Thanks for the great recipe !
Finally a recipe for carrot cake without pineapple and coconut!
I am baking this tomorrow and I just know it will turn out to be awesome!
Thanks for the recipe
HI Irina!
I made your carrot cake today and it turned out absolutely wonderful! The frosting, however, was a fail big time. I have no idea what I did wrong; I followed all your steps to the smallest of a detail.
This is actually not the first time my frosting has failed. I have never managed to make it right and it drives me crazy! I need to learn how to make it right, but the problem is, I don’t know what I’m doing wrong.
I was hoping maybe you had an idea. I cream the butter and it’s looking good. Then I add cream cheese. Things still looking good. When I start adding sugar everything seems to be OK, but by the time I am finished with it, my frosting looks curdled and sort of as if the cheese is separating from the fat (or releasing some kind of water). It tastes OK, but looks horrible and kind of runny, so I can use it to put together the layers but not to frost the outside.
I’ve tried different kinds of cream cheese, different kinds of butter and sugar. The same thing happens every time.
Please help! I am desperate.
Zeljka
Matt — Glad it came out well! Do try the chocolate cake. It’s a favorite around here.
Zeljka — Maybe the butter and cream cheese got too warm? Maybe they were creaming too long? (They can separate if creamed too long.) Try creaming them just until the lumps are gone, and no longer. If you have a failed frosting, maybe you can send me a pic?
Thanks for the tip! It finally worked!
I think the problem was that my butter got too warm. I left it out for a long time, maybe hour or two, and it was all mushy.
Also, I used cream cheese which was a bit softer than Philadelphia is.
This time I did the following: I creamed the butter which was still rather firm, and then I added the sugar. When I got a smooth mass without lumps I added the cream cheese, and mixed it for just a bit, until it got incorporated. It turned out perfectly!
I’m not sure if the changed order did anything, but I’m sure the firmer, colder butter and better cream cheese did the trick!
Thanks so much again!
Zeljka
I want to make this for my daughter’s bday but would rather do a cupcake version. Can I follow same recipe and just make it in muffin pans?
This looks so absolutely yummy. I have a question, though: do you think halving the recipe would work? I’m going to make it for my sister’s birthday, but I don’t want a humongous cake since there’s only four of us.
Live, sure you can. Just divide the halved batter in small cake pans. I’ve seen 5″ or 6″ cake pans around. Or you can bake in a brownie pan (something with high sides), spread the batter out like a sheet cake, and once it’s baked, cut it in half. Then stack the layers to make up a rectangular cake. Of course, for a smaller cake, you’ll need to reduce the baking time, so start checking it 10 or 15 minutes earlier. Hope that helps!
I love carrot cake, although I have never make it.
Once again thanks for recipe 🙂
Hi,
I can’t believe I have only just discovered your website, (looking for a good red velvet frosting! I have decided to make yours :))
I LOVE how you have the step by step instructions along with photos!
I have a question, this may seem stupid but I have never had carrot cake before and yours looks fab, but I absolutely detest cinnamon!
Can I just leave this part out or will it not work without it?
Thanks if you can help. 🙂
Hi Andrea — So glad you found this blog! Yes, do feel free to leave out the cinnamon, the recipe will still work.
Today is my 6th year anniversary and I am going to make this cake for my hubby! Yup, he is gonna freak! He has been hounding me to make a carrot cake but since I am not a fan of it, i shirked the request. Today, a thursday, is the actual day we got married 6 years ago, so I figured he put up with me for this long…Why not grant his request!!!
I am so excited I can’t even contain myself…Let you know how it goes… 🙂