Classic Carrot Cake with Fluffy Cream Cheese Frosting

♥ ★★★☆☆
Prep: 40 mins Cook: 55-60 mins Serves: 8 to 10

Ingredients

  • Cake
  • Butter, for greasing the pansButter, for greasing the pans
  • 2 cups pecans (8 ounces), divided480 ml pecans (8 ounces), divided
  • 2 cups all-purpose flour, plus more for dusting the pans480 ml all-purpose flour, plus more for dusting the pans
  • 2 teaspoons baking powder10 ml baking powder
  • 2 teaspoons baking soda10 ml baking soda
  • 1 teaspoon cinnamon5 ml cinnamon
  • 1 teaspoon kosher salt5 ml kosher salt
  • 1 cup vegetable oil240 ml vegetable oil
  • ½ cup buttermilk120 ml buttermilk
  • 1½ teaspoons pure vanilla extract8 ml pure vanilla extract
  • 4 large eggs4 large eggs
  • 2 cups sugar480 ml sugar
  • 1 pound carrots, peeled and coarsely shredded455 g carrots, peeled and coarsely shredded
  • Frosting
  • 2 sticks unsalted butter, softened2 sticks unsalted butter, softened
  • 2 (8-ounce) packages cream cheese, softened2 (8-ounce) packages cream cheese, softened
  • 1 tablespoon pure vanilla extract15 ml pure vanilla extract
  • 2 cups powdered sugar480 ml powdered sugar

Instructions

  1. 1. Preheat the oven to 325°F. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
  2. 2. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
  3. 3. Make the cake: In a bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. In a small bowl, whisk the oil, buttermilk, and vanilla. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and half of the pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
  4. 4. Make the frosting: In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes. Beat in the vanilla, then the powdered sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
  5. 5. Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting. Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and top with the remaining pecans. Refrigerate the cake until chilled, about 1 hour. Slice and serve.
This elevated version of the 1970s classic was served at Manhattan's Le Bernardin restaurant in 2013. The recipe emphasizes proper technique with toasted pecans for enhanced flavor and careful mixing to avoid tough cake. Originally appeared in Food & Wine January 2009. Refrigerate finished cake for best slicing consistency.
Wine Pairing: Dessert Wine — Late Harvest Riesling — the wine's natural acidity and honeyed sweetness complement the cake's warm spices and rich cream cheese frosting without overwhelming the delicate carrot flavor
Source: Food & Wine, Jodi Elliott (Le Bernardin pastry chef)
carrot cake, cream cheese frosting, pecans, layer cake, Le Bernardin, restaurant quality, celebration cake, spiced cake