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Food and Wine

Classic Carrot Cake with Fluffy Cream Cheese Frosting

Carrot cake, that 1970s favorite, has a new audience at luxe restaurants like Manhattan's Le Bernardin. At the Urban Farmer in Portland, Oregon, pastry chef Jodi Elliot prepares the ultimate version: moist and not too sweet.More Terrific Cakes
590
1,826
266
3 hr 30 min
TOTAL TIME
1337
CALORIES
$1.77
PER SERVING
Classic Carrot Cake with Fluffy Cream Cheese Frosting
Ingredients
16 INGREDIENTS
8 SERVINGS
Confectioners Sugar
2 cups confectioners sugar
Pecans
1 cup pecans
Salt
1 tsp salt
Vanilla Extract
1 1/2 tsp vanilla extract
Cinnamon
1 tsp cinnamon
All Purpose Flour
2 cups all purpose flour
Vanilla Extract
1 tbsp vanilla extract
Cream Cheese
16 oz cream cheese
softened
Carrots
1 lb carrots
peeled and coarsely shredded
Baking Powder
2 tsp baking powder
Unsalted Butter
2 sticks unsalted butter
softened
Sugar
2 cups sugar
Buttermilk
1/2 cup buttermilk
Vegetable Oil
1 cup vegetable oil
Baking Soda
2 tsp baking soda
Eggs
4 large eggs
Directions
21 STEPS
View Directions on Food and Wine
Health Info
Macros
135g
CARBS
86g
FAT
13g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT
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Frequently Asked Questions
How do I grate the carrots for carrot cake?
What kind of frosting should I use for carrot cake?
How do I make sure my carrot cake is moist and not dry?
What other ingredients can I add to my carrot cake for more flavor and texture?
How do I store my leftover carrot cake?