Best Carrot Cake Recipe

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 1/2 teaspoons kosher salt
• 2 1/2 teaspoons ground cinnamon
• 1 1/2 cups vegetable oil
• 1 tablespoon plus 2 teaspoons lemon juice
• 4 large eggs
• 2 cups granulated sugar
• 1 1/4 cups shredded carrots, packed and squeezed dry
• 2/3 cup toasted walnuts, chopped (optional)

For the Cream Cheese Frosting

• 24 ounces (3 packages) cream cheese, room temperature
• 24 tablespoons (3 sticks) unsalted butter, room temperature
• 2 1/2 cups powdered sugar
• 2 1/2 tablespoons lemon juice
• 1 1/4 teaspoons vanilla extract

Cake Batter Preparation

Set the oven to 375 degrees F and grease 2 8-inch round cake pans, putting a piece of parchment paper at the bottom of each one.

Using a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon; whisk these dry ingredients together using a handheld whisk.

In a small bowl, combine the vegetable oil and lemon juice.

You will need to extract as much moisture from the carrots as you can.

Once shredded, the carrots should be placed in cheesecloth or several layers of paper towel, squeezing until no moisture can be seen coming out.

In the bowl of a stand mixer with a whisk attachment, combine the eggs and sugar on high speed for 4–6 minutes.

Keep the mixing speed at its highest until the mixture is tripled in volume, a pale yellow color, and can pass the “ribbon” stage (when you lift the whisk, the batter that falls off forms a ribbon that will sit on the surface of the batter for a few seconds before folding back into the mixture).

With mixer still at high speed, begin pouring the vegetable oil and lemon juice mixture in through the side of the bowl in a slow steady stream to reduce splattering.

Continue whisking until the oil has completely emulsified and you can no longer see any separation between the batter and the oil.

Be aware that you will lose some volume as you incorporate the oil into the batter.

Remove the bowl from the mixing machine and, using a rubber spatula, gently blend the dry ingredients into the wet ingredients in one addition.

Do not overmix; only mix until most of the flour is no longer visible.

Incorporate the squeezed carrots and optional walnuts until well mixed.

Do not overmix.

Baking and Decorating the Cake

Pour half of the batter into each of the previously prepared cake pans.

Allow the cakes to bake for approximately 25-30 minutes; do not rely on a toothpick test, as this cake will remain too moist for the toothpick to indicate doneness.

The cakes will be completely baked when they have set at the center and spring back when pressed down gently.

Allow the cakes to cool for 5 minutes once they have finished baking.

Turn the cakes out of their pans onto a wire rack for cooling upside-down, which will help create a flatter top.

While the cakes are cooling, prepare the frosting by placing the softened cream cheese and butter into the mixing bowl with the paddle attachment in your stand mixer; combine and beat until creamy.

After the cream cheese and butter have been thoroughly combined, add the powdered sugar and mix it on low until combined; then increase speed and whip until fluffy; finally, add the lemon juice and vanilla extract, mixing to incorporate.

Once the cakes are completely cooled, place one cake layer onto a serving plate.

Spread the frosting between the layers and over the entire cake.