Carrot Cake


If you can believe it, I have never made a carrot cake. It is one of my favorite cakes and yet, I have never made one.

I was “forced” to make one for my new co-worker birthday program. As with any recipe, there are a gazillion versions out there. I decided to stick close to home and try out a new cookbook that I bought for myself as an after Christmas “I made it through the holidays, it’s on sale, I just returned something so it’s totally justified, and frankly, I deserve it” present.

It is the Flour: Spectacular Recipes from Boston’s Flour Bakery and Cafe
. I haven’t put it down since I bought it. Joanne Chang’s writing is fantastic and I love how she puts everything in weights as well as volume. Weighing ingredients, especially in baking, is much more reliable and turns out a better product time for time. I can’t wait to try even more of her amazing recipes. I see a trip to Flour next time I’m in the city.

This recipe was incredibly easy. Like, crazy easy. And it was absolutely one of the best carrot cakes I have ever tasted. It was moist and flavorful. Toasting the walnuts really brings out their mazing flavor and gives the nuts a crunch that you don’t get if you don’t toast them. The cream cheese frosting was not overly sweet which allowed the sweetness of the carrots to shine.

My co-workers said it was “like it came from a restaurant” and even my friend the “carrot cake queen” (she always brings in an awesome carrot cake for potlucks) said it was better than hers.

So, even if you have a go-to recipe, give this one a try. You won’t regret it.


For the carrot cake:
2 eggs
1 cup (220 grams) packed light brown sugar
3/4 cup (150 grams) canola oil
3 tablespoons nonfat buttermilk
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons (160 grams) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 cups (260 grams) tightly packed shredded carrots
1/2 cup (80 grams) raisins
1/2 cup (50 grams) walnuts, toasted and chopped

For the cream cheese frosting:
12 ounces (340 grams) cream cheese, left at room temperature for 4 hours
1/2 cup (1 stick/114 grams) unsalted butter, at room temperature
1 2/3 cups (230 grams) confectioners’ sugar

For the candied carrot strips (optional):
1 small carrot
1 cup (200 grams) granulated sugar
3/4 cup (180 grams) water


For the carrot cake:

Position a rack in the center of the oven, and heat the oven to 350 degrees. Butter and flour an 8-inch cake pan (or line a standard 12-cup muffin tin with paper liners).

Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the eggs and brown sugar on medium-high speed for 3–4 minutes, or until the mixture is light and thick. (This step will take 8–10 minutes if using a handheld mixer.) In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds.

In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour mixture has been incorporated, add the carrots, raisins, and walnuts and continue to fold until the batter is homogenous. Pour the batter into the prepared cake pan (or divide evenly among the prepared muffin cups).

Bake the cake flour for about 1 hour and 20 minutes (or the cupcakes for about 50 minutes), or until the top is golden brown and springs back when pressed in the middle with a fingertip. Let cool completely in the pan on a wire rack.

For the cream cheese frosting:

While the cake is baking, put the cream cheese in the stand mixer fitted with the paddle attachment, and beat on medium speed for about 1 minute, or until smooth. If you have forgotten to take the cream cheese out of the refrigerator 4 hours in advance, you can softren it in a microwave on medium power for 30 seconds. Add the butter and continue to beat for another 1 minute. Scrape the sides and bottom of the bowl and add the confectioners’ sugar. Beat for 1 more minute, or until well mixed. You should have about 3 1/2 cups.

Cover the frosting and refrigerate for 2–3 hours before using to allow it firm up enough to pipe and spread. (The frosting can be made up to 5 days in advance and stored in an airtight container in the refrigerator.)

For the carrot strips (optional):

In a small saucepan, combine the granulated sugar and water and bring to a boil over high heat, stirring to dissolve the sugar. Add the carrot strips and boil for 10 seconds. Remove from the heat and let the strips cool completely in the syrup. (The strips can be stored in the syrup in an airtight container in the refrigerator for up to 5 days.)

Remove the cake from the pan and split it into two layers. Place the bottom layer, cut-side up, on a cake plate. Spoon about half of the frosting onto the layer and, using an offset spatula, spread it evenly to the edges. Place the top layer, cut-side down, on top and press down to adhere. Spoon on about 1 cup of the frosting and spread it over the top and down the sides of the cake. This is the crumb coat which will keep any loose crumbs from migrating to the surface of the finished cake. Spoon the remaining frosting on top of the cake, and spread it evenly across the top and down the sides. If using the carrot strips for decoration, lift the cooled strips from the syrup and blot gently to remove the excess syrup. Coil the strips into little spirals and place them whimsically on the cake.

The cake can be stored in an air-tight container in the refrigerator for up to 3 days. It is best served a little cooler than room temperature, so remove it from the refrigerator about 2 hours before serving.

Note: Softening the cream cheese in the microwave might sound like a strange step, but I’ve learned if the cream cheese is at all cool, it will get lumpy when you try to combine it with the butter. Just 30 seconds in the microwave (or about 4 hours on a countertop) ensures that the cream cheese, butter, and sugar will blend together seamlessly to create the silkiest, creamiest frosting ever.

About Cluttercafe

Wife to a great guy. Mom to two active, wonderful kids. Full time working woman trying to keep it all together.
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2 Responses to Carrot Cake

  1. Looks delicious. I bet I can guess who the “carrot cake queen” is! My friend got me the Flour cookbook a couple years ago and I haven’t cracked it yet… guess I should take a look! Cheers, Danielle

    • cluttercafe says:

      You guessed it Danielle! And she makes a damn good carrot cake! You absolutely have to check out the book. It really is fantastic. I think I have every single page flagged. I am taking a class there in June. I am so excited! Thanks for checking out the site.

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