Carrot Cake
Homemade carrot cake is a moist, spiced dessert packed with grated carrots and offering a perfect balance of sweet and earthy flavors. It's topped with rich, tangy cream cheese icing that complements the cake's warmth with a smooth, velvety finish.
Equipment
- 2 mixing bowls
- 1 grater
- 3 6" round baking pans
- 2 piping bags and small round tips
Ingredients
- 2 1/2 cups peeled and finely grated carrots
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp clove
- 1 cup vegetable oil
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 3/4 cup sour cream
Instructions
- Wash and peel your carrots and grate them resembling very finely shredded cheese. Measure out 2 1/2 cups, not tightly packed, and set aside.
- Preheat the oven to to 350F and grease 3 round 6″ cake pans. Line the bottom of each pan with a round sheet of parchment paper and spray each with cooking spray.
- Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and clove. Set aside.
- In a large bowl, whisk together the oil and sugars.
- Once combined, mix in the eggs and vanilla.
- Then mix in the carrots and sour cream.
- Pour in all of the dry ingredients and gently stir to combine.
- Evenly distribute the batter between the cake pans.
- For 6″ pans, bake for 35-40 minutes or until a toothpick in the center comes out with a few moist crumbs.
- Let the cakes cool in the pan for about 15 minutes then turn them out onto a cooling rack to cool completely.