Lightly spiced and full of warm flavor, this classic treat makes eating your vegetables so much sweeter.
photographed, prepared, and styled by CARLA WITT FORD
Carrot Cake
Lightly spiced and full of warm flavor, this classic treat makes eating your vegetables so much sweeter.
Ingredients
FOR CAKE
- 2½ cups self-rising flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1¼ cups vegetable oil
- 1 tablespoon vanilla extract
- 4 large eggs
- 3 cups shredded carrots
- ½ cup crushed pineapple with juice
- ¾ cup raisins
- 1 cup walnuts chopped, plus more to garnish, optional
FOR FROSTING
- ¾ cup unsalted butter
- 24 ounces cream cheese
- 5½ cups powdered sugar
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
Instructions
TO MAKE CAKE
- Preheat oven to 350°.
- Sift together flour, spices, and baking soda and set aside.
- Line the bottoms of three 9-inch round cake pans with parchment paper and lightly grease.
- In a bowl, beat sugar, oil, and vanilla together at medium speed. Add eggs, one at a time.
- Slow down the mixer to lowest speed and add flour mixture a little at a time.
- Fold in carrots, crushed pineapple, raisins, and walnuts.
- Pour batter evenly into cake pans.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool cake layers in pans for 10 minutes, then flip cakes onto cooling racks to cool completely.
TO MAKE FROSTING
- In a small saucepan, melt butter over medium heat.
- When brown flecks start to appear and it starts to smell nutty, remove from heat.
- Cool browned butter in the refrigerator until it has become solid again.
- Add browned butter and cream cheese to a bowl and use a mixer to beat on high until fluffy.
- Reduce mixer speed and add in powdered sugar.
- Add salt and vanilla extract. Beat until smooth.
- Frost each layer, sides, and top, then garnish.
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