Description
Joanna Gaines’ carrot cake celebrates Southern comfort with rich, spiced layers of pure indulgence. Cream cheese frosting crowns this classic dessert, inviting you to savor each moist, flavorful bite of homemade happiness.
Ingredients
Scale
Dry Ingredients:
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 2 teaspoons cornstarch
- 1 ¼ cups (140g) powdered sugar
Wet Ingredients:
- 1 ¼ cups (295ml) vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs
- 8 ounces (225g) cream cheese
- ⅓ cup (80ml) cold heavy cream
Add-ins and Garnish:
- 3 cups (300g) grated peeled carrots
- 1 cup (120g) coarsely chopped pecans
- ½ cup (70g) raisins
- ½ cup (50g) coarsely chopped pecans (for topping cake)
Instructions
- Prepare the baking environment by heating the oven to 176°C (350°F). Meticulously grease two 23cm (9-inch) round cake pans, line their bottoms with parchment paper, and lightly grease the paper surface.
- Create the dry ingredient blend by whisking flour, baking soda, salt, and cinnamon in a medium mixing bowl until thoroughly combined and aerated.
- In a separate large bowl, vigorously whisk together vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture becomes smooth and glossy.
- Integrate eggs into the wet mixture one at a time, ensuring each egg is completely incorporated before adding the next, creating a uniform and silky texture.
- Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula, stirring minimally to prevent overmixing and maintain the batter’s delicate consistency.
- Carefully fold in grated carrots, chopped pecans, and raisins, distributing them evenly throughout the batter to ensure a balanced flavor and texture in each slice.
- Distribute the batter equally between the prepared cake pans, smoothing the tops with a spatula. Bake for 35-45 minutes until a toothpick inserted into the center emerges clean and the cake surfaces spring back when lightly touched.
- Allow the cakes to rest in their pans for 15 minutes, then carefully transfer to wire racks. Remove parchment paper and let them cool completely to room temperature.
- Prepare the cream cheese frosting by beating cream cheese until smooth and creamy, using a handheld mixer on medium speed for approximately one minute.
- Gradually incorporate powdered sugar and cornstarch into the cream cheese, mixing until the frosting becomes light and fluffy.
- Pour in heavy cream and continue beating for 2-3 minutes until the frosting achieves a whipped, airy consistency. Refrigerate until ready to use.
- Place one cake layer on a serving plate and generously spread frosting across the surface. Carefully position the second cake layer on top.
- Apply the remaining frosting to the top layer, creating elegant swirls and peaks with a spatula. Artfully sprinkle chopped pecans over the surface for a rustic, textured appearance.
- Refrigerate the cake for at least 30 minutes to allow the frosting to set. Slice and serve this decadent, moisture-rich carrot cake chilled or at room temperature.
Notes
- Keep ingredients at proper temperature to ensure smooth blending and consistent texture throughout the cake.
- Grate carrots just before mixing to maintain maximum moisture and vibrant flavor in every bite.
- Gentle mixing prevents developing tough gluten, which could compromise the cake’s delicate crumb and softness.
- Chilling cream cheese frosting helps create a stable, spreadable consistency for professional-looking decoration.
- Precise measurement prevents dry or overly dense cake layers, guaranteeing delightful results every time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 326 kcal
- Sugar: 31.3g
- Sodium: 147mg
- Fat: 16.7g
- Saturated Fat: 3.08g
- Carbohydrates: 42.37g
- Fiber: 0.9g
- Protein: 3.09g
- Cholesterol: 48mg