2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
1 cup granulated sugar
1 cup packed light brown sugar
1 ¼ cups vegetable oil or melted coconut oil
4 large eggs, at room temperature
1 tbsp vanilla extract
3 cups finely grated carrots (about 4-5 medium carrots)
1 cup chopped pecans or walnuts (optional)
½ cup crushed pineapple, drained (optional, for extra moisture)
For the Whipped Cream Cheese Frosting:
8 oz full-fat cream cheese, cold
½ cup (1 stick) unsalted butter, softened
2 cups powdered sugar, sifted
1 tbsp vanilla extract
¼ tsp salt
1 cup cold heavy whipping cream
Ingredient Role & Substitution Guide
| Ingredient | Why It Matters | Best Substitutions |
|---|---|---|
| Vegetable Oil | Provides unmatched moisture and a tender crumb that stays moist for days. | Melted coconut oil or a light olive oil. |
| Brown Sugar | Adds moisture and a deep, caramel-like flavor that complements the spices. | All granulated sugar (but you'll lose flavor). |
| Finely Grated Carrots | The star! They provide natural sweetness, moisture, and texture. | Use the small holes on a box grater. |
| Crushed Pineapple | The secret ingredient for ultimate moisture and a subtle tang. | You can omit it, but it's highly recommended. |
| Cold Heavy Cream | Whipped and folded in, this is the secret to the light, fluffy, whipped frosting. | Do not substitute with milk or half-and-half. |
Crafting Perfection: Your Foolproof Step-by-Step Guide
Follow these steps for a perfectly domed, moist, and tender cake every time.
Make the Cake Layers:
Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Whisk Wet Ingredients: In a separate very large bowl, whisk the granulated sugar, brown sugar, and oil until combined. Whisk in the eggs one at a time, then stir in the vanilla.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Do not overmix.
Fold in Add-Ins: Fold in the grated carrots, chopped nuts, and drained pineapple (if using) until evenly distributed.
Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool Completely: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack, remove the parchment, and cool completely. The cakes must be completely cool before frosting.
Make the Whipped Cream Cheese Frosting:
Cream Base: In a large bowl, beat the cold cream cheese and softened butter together with an electric mixer until completely smooth and lump-free.
Add Sugar and Flavor: Add the sifted powdered sugar, vanilla, and salt. Beat on low until combined, then on high for 1 minute until smooth.
Whip the Cream: In a separate, clean, cold bowl, whip the cold heavy cream until stiff peaks form.
Fold Together: Gently fold the whipped cream into the cream cheese mixture in two additions until no white streaks remain. Do not beat or stir vigorously, or you will deflate the frosting.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Place the second cake layer on top.
Apply a thin "crumb coat" of frosting over the entire cake. Refrigerate for 15-30 minutes to set.
Frost the top and sides of the cake with the remaining frosting. Decorate with additional chopped nuts or a sprinkle of cinnamon.
Pro-Tips for the Absolute Best Results
Room Temperature Eggs: They incorporate into the batter more easily, creating a smoother, more uniform texture.
Don't Overmix the Batter: Overmixing develops gluten, leading to a tough cake. Mix until the ingredients are just combined.
The Cold Cream Cheese Trick: Using cold cream cheese helps it hold its structure when mixed with the whipped cream, preventing a runny frosting.
Chill the Frosting: If your kitchen is warm, chill the finished frosting for 15-20 minutes before using it to make it easier to spread.
For the Moistest Cake: Do not skip the pineapple! It is the ultimate secret for a cake that stays moist for days.
Serving, Pairing, and Storing Your Masterpiece
Serving: Serve at room temperature for the best flavor and texture.
Storing:
Storing: Because of the whipped cream frosting, this cake must be stored covered in the refrigerator. It will stay perfectly moist and delicious for up to 5 days.
Freezing: You can freeze the unfrosted cake layers tightly wrapped for up to 3 months. Thaw overnight in the fridge before frosting. The frosting does not freeze well.
Frequently Asked Questions (FAQ)
Q: Can I make this into cupcakes?
A: Yes! Line a muffin tin with liners and fill them ⅔ full. Bake at 350°F for 18-22 minutes. This recipe will make about 24 cupcakes.
Q: My frosting is runny. What happened?
A: This can happen if your cream cheese was too warm or if the heavy cream was over-whipped (causing it to break). Ensure all ingredients are the correct temperature and whip the cream just until stiff peaks form.
Q: Can I use pre-shredded carrots?
A: It's not recommended. Pre-shredded carrots are too dry and thick. Freshly grated carrots provide the best moisture and texture.
Q: Can I make this cake gluten-free?
A: Yes! Use a reputable 1:1 gluten-free all-purpose flour blend. The texture may be slightly more dense.
