Easy Carrot Cake

Easy Carrot Cake

from thereciperebel.com
75 min
12 servings

This Easy Carrot Cake Recipe is everything you expect out of carrot cake -- moist, dense, infused with a warm spice flavor and layered with a classic whipped cream cheese frosting.

Ingredients

  • ½ cup unsalted butter room temperature
  • ½ cup canola oil (100 grams)
  • 1 cup brown sugar (packed)
  • ¾ cup granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup low fat buttermilk
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ¼ cups all purpose flour fluffed and levelled (293g)
  • 3 cups grated carrots
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup cream cheese room temperature (250g/8oz)
  • 1 ¾ cups powdered sugar
  • ¾ cup whipping cream (30-35% cold)
  • 1 teaspoon vanilla

Directions

  1. 1

    Preheat the oven to 350 degrees F. Lightly spray three 8″ round cake pans with non-stick spray and dust with flour if desired, tapping pan so that all excess flour is removed.

  2. 2

    In a large bowl with an electric mixer, beat butter until smooth. Add oil and sugars and beat for 2-3 minutes.

  3. 3

    Add eggs and beat until completely combined.

  4. 4

    Add vanilla and buttermilk, and beat on low speed until smooth.

  5. 5

    Add baking powder, cinnamon, ginger, baking soda, and salt and beat on low speed until smooth.

  6. 6

    Add flour, and stir just until no visible streaks of flour remain. Stir in carrots and nuts if using.

  7. 7

    Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let sit for 10 minutes before removing from the pan. Transer the cake layers to a wire rack to cool completely before frosting.

  8. 8

    In a medium bowl with an electric mixer, beat cream cheese until smooth.