Go Back

Carrot Cake

Print Recipe
Course Dessert

Ingredients
  

  • 1 lb carrots shredded
  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 6 large eggs
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ginger grated
  • 1 cup pecans chopped

Cream Cheese Buttercream

  • 8 oz cream cheese
  • 4 oz butter at room temp.
  • 2 lb confectioners sugar
  • 3 tbsp heavy whipping cream
  • 2 tsp vanilla extract

Instructions
 

  • In the bowl of a stand mixer or a large mixing bowl, mix the vegetable oil and the granulated sugar, until well combined.
  • In a separate bowl combine the flour and the rest of the dry ingredients. Set aside.
  • Add the grated carrots to the sugar and oil, mix until well combined.
  • Add the eggs and the vanilla extract.
  • Start adding the flour one third at a time and continue to mix just until all ingredients are well incorporated. Do not overmix.
  • Fold the pecans into the batter.
  • place batter into the prepared pans, bake in the middle shelf of the oven for 15 to 20 minutes.
  • Place on a cooling rack and let it refresh before applying thr icing.

Cream Cheese Buttercream

  • In the bowl of a stand mixer using the paddle attachment combine the butter and cream cheese and beat for 2 minutes on medium to high speed.
  • Turn the speed down to low and start adding the powder sugar little by little.
  • Add the heavy cream, salt, and vanilla, mix well. If the buttercream is too thick, add a few more tablespoons of heavy cream, one at a time, until you reach the desired consistency.
  • Once the cake has cooled down, you can apply the buttercream. Get creative with your cake, use a spatula for a more rustic design or your favorite piping tip. The sky is the limit!