Description
Pioneer Woman’s carrot cake delivers pure Southern comfort with layers of spiced warmth and cream cheese frosting. Rich, moist crumb packed with nuts and sweet carrots invites you to savor each delightful forkful of homestyle baking magic.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 2 cups grated carrots
- 1 cup vegetable oil
Spices and Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Frosting and Topping:
- 1 ½ sticks (12 tablespoons) salted butter, softened
- 12 ounces cream cheese, softened
- 1 ½ pounds powdered sugar
- 2 teaspoons vanilla extract
- ½ cup chopped pecans, toasted
- Additional vegetable oil for greasing pans
- Additional all-purpose flour for dusting pans
Instructions
- Preheat the oven to 350°F (177°C) and meticulously prepare two 8-inch round cake pans by greasing them, lining with parchment paper, then re-greasing and dusting with flour.
- In a spacious mixing bowl, whisk together vegetable oil, granulated sugar, and eggs until the mixture achieves a smooth, homogeneous consistency.
- Sift the flour, baking powder, baking soda, ground cinnamon, and salt in a separate bowl, ensuring even distribution of dry ingredients.
- Gently incorporate the dry ingredient mixture into the wet ingredients, stirring until just combined, then delicately fold in the freshly grated carrots.
- Distribute the batter evenly between the prepared cake pans, creating a uniform layer in each.
- Slide the pans into the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center emerges clean and dry.
- Allow the cakes to rest in their pans on a wire rack for 10 minutes, then carefully loosen the edges and transfer to the rack, peeling away the parchment paper.
- For the frosting, cream together softened butter and cream cheese using an electric mixer until silky smooth, then introduce vanilla extract.
- Gradually add powdered sugar to the butter-cream cheese mixture, beating until the frosting becomes light, fluffy, and spreadable.
- Position the first cake layer on a serving plate and generously spread a layer of frosting across the top.
- Carefully place the second cake layer on top and frost the entire cake, ensuring complete coverage of the top and sides.
- Complete the presentation by sprinkling toasted pecans over the frosted cake, creating a delightful textural garnish.
Notes
- Precision matters when measuring ingredients to guarantee a perfectly textured carrot cake that wows every time.
- Grate carrots fresh for maximum natural sweetness and moisture that transforms this classic dessert.
- Toast pecans beforehand to unlock deep, rich nutty flavors and create an irresistible crunchy exterior.
- Line cake pan with parchment paper for effortless removal and zero sticking during baking adventures.
- Bring eggs to room temperature to ensure smoother blending and more consistent cake batter magic.
- Sift dry ingredients to eliminate clumps and distribute leavening agents evenly throughout the mixture.
- Soften butter and cream cheese completely for ultra-silky, spreadable frosting that glides like a dream.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 900 kcal
- Sugar: 97 g
- Sodium: 435 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 105 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 180 mg