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Ultimate Carrot Cake
The Kelly Kitchen

Ultimate Carrot Cake

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This Ultimate Carrot Cake has the perfect amount of spice, is super moist, and has a smooth cream cheese frosting. It is simply the best!
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 1 - (3 layer) 9" Cake
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

CAKE
  • 2 ½ cups (300 g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ¼ tsp nutmeg
  • 1 (8 oz) can crushed pineapple with juice
  • 3 eggs, room temp
  • 1 ¼ cup vegetable oil
  • 1 cup (213 g) brown sugar, packed (light or dark)
  • 1 cup (198 g) granulated sugar
  • 2 tsp pure vanilla extract
  • 2 cups (198 g) shredded carrots
  • 2 cups (226 g) finely chopped walnuts, divided
  • ½ cup (43 g) shredded coconut, optional
  • ½ cup (75 g) golden raisins, optional
CREAM CHEESE FROSTING
  • 16 oz full-fat cream cheese, cold (2 blocks)
  • 1 cup salted butter, softened (2 sticks)
  • 4 tsp pure vanilla extract
  • 8 cups (960 g) confectioners’ sugar
  • Pinch of salt

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

CAKE
  1. Preheat the oven to 350 degrees F. Grease three 9” cake pans with vegetable shortening. Line the pans with parchment paper. Then, grease the parchment paper. Alternatively, spray cake pans with Pam Baking Spray (with flour). Soak cake strips in water if using them. If making cupcakes, line cupcake tins with paper liners. (Makes approximately 36 cupcakes depending on size.)
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large mixing bowl, beat together pineapple, eggs, oil, sugars, and vanilla until combined. Add in flour mixture and beat on low until just incorporated. Do not over-mix.
  4. Fold in carrots, 1 cup (113 g) chopped walnuts, coconut, and raisins with spatula.
  5. BAKE: Wring out cake strips and fit onto cake pans (if applicable). Next, pour batter evenly into prepared pans and bake for 20-25 minutes for 9” pans or 19-22 minutes for cupcakes or until toothpick inserted in center comes out with just a few moist crumbs. Let cool in pan for about 5 minutes. Then, remove cakes from pans and let cool on cooling rack. Cool completely before frosting.
FROSTING
  1. Beat together cream cheese and butter in a large bowl using a handheld or stand mixer until smooth, approximately 3 minutes. Add in confectioners’ sugar, salt, and vanilla. Beat on low until sugar is incorporated (about 1 minute) and then increase speed to medium and mix until fully combined.
  2. If frosting is too thick, add a little milk until you reach desired consistency. If too thin, add a bit more confectioners’ sugar. You should be able to spread frosting but it should not be runny. This makes enough to cover a three-layer 9-inch cake.
ASSEMBLY
  1. Place first layer of cake on stand or plate. Add an even layer of frosting (not too much), then place second cake layer next, another frosting layer, and final layer of cake. Frost top and sides.
  2. Add remaining 1 cup (113 g) of chopped walnuts to the sides or top of cake and pipe any other décor you may like. (If piping, refrigerate frosting for 15-20 minutes so that it will hold its shape. See article above for detailed decorating instructions.)
STORAGE & MAKE AHEAD
  1. This cake tastes even better the day after if you’d like to prepare it in advance. Cover and refrigerate cake for up to 5 days.
  2. To keep cake that has been cut fresh, stick a piece of wax paper on the exposed section prior to covering and storing.

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