The World’s Best Carrot Cake
I’ve tried hundreds of carrot cake recipes and this one is the best by far. Perfect for cupcakes, sheet layers, bundts, and even wedding cake.
Servings Prep Time
110″ double layer or 8″ triple layer 30mins
Cook Time Passive Time
35mins 20 mins
Servings Prep Time
110″ double layer or 8″ triple layer 30mins
Cook Time Passive Time
35mins 20 mins
Ingredients
For the Cake
For the Icing
Instructions
For Cake
  1. Preheat oven to 350f degrees. Parchment treat and butter/oil spray your desired pan size. Set aside.
  2. In a mixing bowl or stand mixer fitted with paddle attachment, combine oil and sugar. Blend on low speed for 1 min.
  3. Add one egg at a time blending until thoroughly combined.
  4. Fold or add in carrots and vanilla. Blend or sift together dries.
  5. Fold or gently add dries into wet mixture until thoroughly combined, do not overmix. Add the nuts at the very end, folding them in gently and spreading them evenly throughout the batter.
  6. Transfer to pans distributing evenly. Place onto middle rack of the oven and set time for 35 mins.
  7. Check from doneness using probe or skewer pulls clean. Check for spring and pulling from the pan.
  8. Once done, remove from oven and allow to cool before wrapping and transferring to the fridge. Store until ready to use.
For Icing
  1. In a cool, clean mixing bowl, add cream cheese. Using the paddle attachment, mix on low speed until softened and no visible lumps are evident. Scrape down multiple times during mixing.
  2. Slowly add in pieces of butter until all of it is thoroughly incorporated. Do this carefully as to not break the cream cheese or create lumps in the mixture. Scrape down sides of bowl and continues mixing.
  3. Carefully add in 1/2 cup of sifted powdered sugar at a time. Mix slow and low for at least 2 mins per addition. Scrape the bowl down between each, this is the secret to creating silky smooth icing with no grit. Be patient, it’s worth it. Add lemon juice, vanilla and salt on the last cup of sugar. Mix for an additional 5 mins until perfectly smooth.
  4. Transfer the bowl to the freezer or fridge and allow to cool for 15 mins. Once the exterior of the icing is firm. Return the bowl and paddle to the mixer and mix at medium speed. This will create a nice fluffy icing.
  5. Transfer the icing to a piping bag or ice straight from the bowl using a spatula.
For The Assembly
  1. Remove the cake layers from the fridge and the plastic wrap or parchment. Place the cake on the desired serving surface.
  2. Pipe or spread the desired amount of icing for each layer. For extra crunch, sprinkle some toasted chopped nuts in between.
  3. Finish with a nice crumb coat with additional nuts on the sides and top. Store refrigerated until ready to serve. Cold or ambient, the cake is delicious. If freezing, allow to thaw in the fridge for one day before serving.