Perfect carrot cake (Print Version)
# Ingredients:
→ For the carrot cake
01 -
260g grated carrots
02 -
250g all-purpose flour
03 -
½ tsp salt
04 -
2 tsp ground cinnamon
05 -
2 tsp baking soda
06 -
200g granulated sugar
07 -
3 large eggs
08 -
120g brown sugar
09 -
180ml vegetable oil (like canola)
10 -
2 tsp vanilla extract
11 -
180ml homemade buttermilk
12 -
125g crushed walnuts or pecans, plus extra for topping
13 -
225g canned pineapple bits, well-drained
14 -
85g shredded coconut
→ For the frosting
15 -
115g softened unsalted butter
16 -
225g cream cheese at room temp (like Philadelphia)
17 -
240-300g powdered sugar
18 -
2 tbsp heavy cream
19 -
1 pinch of salt
20 -
2 tsp vanilla extract
# Instructions:
01 -
Set your oven to 180°C to preheat. Butter two 9-inch round pans, line them with parchment paper, and butter both the paper and pan edges to make sure they'll pop out easily after baking.
02 -
In one mixing bowl, combine flour, baking soda, cinnamon, and salt. Stir them together evenly.
03 -
In a separate bowl, use an electric mixer on medium to beat eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla until it’s smooth.
04 -
Slowly add the dry mixture into the wet one on a low mixer setting until blended. Gently fold in the grated carrots, pineapple bits, coconut, and nuts using a spatula. Give everything a good mix but don’t overdo it.
05 -
Divvy the batter equally between your two pans, then bake them for about 40 minutes. Stick a knife in the center—if it comes out clean, they're ready. Let them cool completely before frosting.
06 -
Cream the butter and cream cheese together on medium speed with a hand mixer for about 2-3 minutes. Add powdered sugar gradually and mix until fully incorporated. Pour in the heavy cream, vanilla, and salt, and beat for another couple of minutes. Add more sugar if it needs thickening.
07 -
To level your cakes, slice off the rounded tops with a big knife. Spread a little frosting on the serving platter to hold the cake in place, then place the first cake layer. Slather on some frosting and top it with the second layer. Coat the entire cake—top and sides—with the remaining frosting. Sprinkle a handful of nuts on top for decoration and stick it in the fridge for 30 minutes before serving.
# Notes:
01 -
For homemade buttermilk, add 1 tbsp of fresh lemon juice to a measuring cup. Fill it with milk until you hit the 180ml mark, then stir and let it sit for 5 minutes.
02 -
Canned pineapple tidbits work great here. But make sure to get rid of any extra juice before adding them to the batter!
03 -
Want even layers? Weigh the batter first and split it evenly between pans (don’t forget to tare the bowl before measuring).