Description
This professional-grade carrot cake features a scientifically balanced crumb achieved through the use of neutral vegetable oil and fresh carrots. Paired with a stabilized cream cheese frosting, it offers a sophisticated texture that remains tender and moist for days.
Ingredients
- 260g all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1.5 tsp ground cinnamon
- 295ml vegetable oil
- 200g granulated sugar
- 190g brown sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 300g freshly grated carrots
- 1/2 cup toasted pecans, chopped
- 1/4 cup raisins
- 225g full-fat block cream cheese, room temperature
- 2 cups powdered sugar, sifted
- 1 tsp cornstarch
- 1/4 cup heavy cream, cold
Instructions
- Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for a clean release.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until the mixture is completely homogeneous to avoid air pockets.
- In a separate large bowl, whisk the vegetable oil, granulated sugar, brown sugar, and vanilla extract until combined.
- Add the eggs one at a time to the oil mixture, whisking vigorously after each addition to create a stable emulsion.
- Using a large rubber spatula, gently fold the dry ingredients into the wet mixture in three parts, being careful not to over-work the batter.
- Fold in the grated carrots, toasted pecans, and raisins just until they are evenly distributed throughout the batter.
- Divide the batter evenly between the pans and bake for 35 to 45 minutes until the centers spring back when pressed and a tester comes out clean.
- Cool the cakes in their pans for 15 minutes to allow the structure to set before inverting them onto wire racks to cool completely.
- Prepare the frosting by beating the cream cheese until smooth, sifting in the powdered sugar and cornstarch, then whipping in the cold heavy cream to soft peaks.
Notes
For the most successful crumb, always grate your carrots fresh; pre-shredded carrots lack the necessary cellular moisture to hydrate the batter during baking. If your kitchen is warm, chill your mixing bowl and beaters before whipping the frosting to ensure the cream cheese remains stable and holds its shape.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American