Carrot cake has been a childhood favorite of mine, especially when it is covered with a thick layer of cream cheese frosting. I love a carrot cake that is dense, moist and lightly sweetened. When writing this recipe, I wanted to recreate my all time favorite, but with a grown-up flare. The cream cheese frosting has fresh orange zest to cut through the richness, giving the cake a bright orange flavor to complement the spices and cut through the cream cheese. With the addition of ginger and cardamom inside the cake, there is an extra hint of spice that will keep your guests coming back for seconds.
Enjoy!
Niloo Sarshar, Culinary Content Coordinator
Ingredients:
Carrot Cake
2 cups sugar
1-1/2 cups vegetable oil
3 eggs at room temperature
2 teaspoons vanilla extract
2-1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon, ground
2 teaspoons cardamom, ground
2 teaspoons ginger, ground
1 teaspoon kosher salt
1-1/2 lbs carrots, grated
2/3 cup crushed pineapple
**Canned crushed pineapple or very small diced fresh
Orange Cream Cheese Frosting
1-1/2 lbs cream cheese at room temperature
3/4 lb unsalted butter at room temperature
2 teaspoons vanilla extract
2 teaspoons orange zest
1-1/4 lbs powdered sugar, sifted
Cake Directions:
1) Preheat oven to 350ºF.
2) Butter three (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
3) In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil and eggs until light yellow. Add in vanilla.
4) In a clean bowl, sift together flour, baking soda, cinnamon, cardamom, ginger and salt.
5) Add the dry ingredients to the wet and mix on low. Fold in the carrots and pineapple.
6) Divide the batter equally between the 3 pans. Bake for about 40 minutes, or until a toothpick comes out clean.
7) Allow the cakes to cool completely before frosting.
Frosting Directions:
1) In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter. Be sure to scrape down the sides.
2) Add in vanilla, zest and powdered sugar.
3) Beat on medium-high until smooth and creamy.
4) Place first layer of cake on serving platter. With an offset spatula or knife, spread with about 1 cup of frosting.
5) Place second layer on top and repeat the same steps as above.
6) For the last layer, top with frosting and decorate with your choice of flowers or fruit.