Ultimate Carrot Cake with Cream Cheese Frosting

Name: Ultimate Carrot Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 50 min
Total time: 110 min
Yield: 1
Cuisine: American
Ingredients: 0 pieces Butter (Softened butter, for the pan); 1 lb Carrot (1 lb. carrots); 2 ¼ cup All-Purpose Flour (2 1/4 cups (295 g) all-purpose flour); 2 tsp Bicarbonate of Soda (2 teaspoons baking soda); 1 tsp Table Salt (1 teaspoon (7 g) salt); 1 tsp Cinnamon (1 teaspoon cinnamon); 2 cup Granulated Sugar (1 1/2 cups (315 g) granulated sugar + 1/2 cup (100 g) sugar); ½ cup Brown Sugar (1/2 cup (100 g) packed brown sugar); 4 pieces Egg (4 large eggs, at room temperature, beaten); 1 ¼ cup Vegetable Oil (1 1/4 cups (264 g) vegetable or grapeseed oil); 8 oz Cream Cheese (8 oz (226 g) cream cheese, cold); ⅔ cup Heavy Cream (2/3 cup (140 g) heavy cream); 0 pieces Sea Salt (pinch sea salt); 1 tsp Vanilla (1 teaspoon vanilla)

Ultimate Carrot Cake with Cream Cheese Frosting - Dessert (American)

110 minAmerican

Servings1

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Vegetarian
Pescatarian
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Steps

1Make the cake:
2Position a rack in the bottom third of the oven and heat the oven to 350°F. Butter a 9×13-inch heavy-duty metal cake pan or two 8-inch round cake pans. Line with parchment paper for easy removal.
3In a food processor, using the shredder attachment, shred the carrots.
4In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and sugars. Add the grated carrots and toss to coat. Add the beaten eggs and oil, and stir with a spatula until evenly mixed.
5Scrape the batter into the prepared 9×13-inch pan or divide the batter among the two 8-inch pans. Bake until a toothpick inserted in the center of the cake comes out clean, 45 – 50 minutes for the 9×13-inch pan, about 30 minutes for the round pans. Let cool on a rack to room temperature.
6If you baked round pans, halve each one crosswise to make 4 round layers total.
7To make the frosting
8Beat the cold cream cheese and sugar together until light and fluffy. Add the heavy cream, a pinch of salt, and the vanilla. Beat again until light and fluffy.
9Frost the cake:
10If using a 9×13-inch pan: Scrape the frosting onto the center of the cake. With an offset spatula, if you have one, spread the frosting evenly over the surface.
11If using round pans: Set one layer on a plate or cake platter. Top with one quarter (roughly) of the frosting, spreading to cover. Top with another layer of cake and repeat this frosting-spreading-layering process until each layer of cake has a nice layer of frosting.