Description
Joanna Gaines carrot cake delivers classic comfort with Southern charm. Spiced layers drizzled with cream cheese frosting promise sweet satisfaction for home bakers and dessert enthusiasts.
Ingredients
Scale
- 4 large eggs
- 1 ¼ cups (295ml) vegetable oil
- 1 tsp vanilla extract
- 8 oz (225g) cream cheese
- ⅓ cup (80ml) cold heavy cream
- 3 cups (300g) grated peeled carrots
- 2 cups (260g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 1 cup (120g) coarsely chopped pecans
- ½ cup (70g) raisins
- ½ cup (50g) coarsely chopped pecans (for topping cake)
- 2 tsps baking soda
- 2 tsps cornstarch
- 1 ½ tsps ground cinnamon
- 1 ¼ cups (140g) powdered sugar
- ½ tsp fine sea salt
Instructions
- Prep Oven and Pans: Preheat oven to 176°C (350°F). Grease two 23cm round cake pans, line bottoms with parchment paper, and lightly regrease paper surface.
- Combine Dry Ingredients: Whisk flour, baking soda, salt, and cinnamon in a medium bowl until thoroughly blended and aerated.
- Create Wet Mixture: In a large bowl, whisk vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and glossy. Integrate eggs one at a time, ensuring complete incorporation and creating a uniform silky texture.
- Merge Ingredients: Gently fold dry ingredient mixture into wet ingredients using a rubber spatula, minimizing stirring to preserve batter’s delicate consistency. Carefully fold in grated carrots, chopped pecans, and raisins, distributing evenly for balanced flavor.
- Bake Cake Layers: Divide batter equally between prepared pans, smoothing tops with a spatula. Bake for 35-45 minutes until a toothpick comes out clean and cake surfaces spring back when touched.
- Cool Cake Layers: Rest cakes in pans for 15 minutes, then transfer to wire racks. Remove parchment paper and cool completely to room temperature.
- Craft Cream Cheese Frosting: Beat cream cheese until smooth, gradually adding powdered sugar and cornstarch. Pour in heavy cream, beating 2-3 minutes until light and fluffy. Refrigerate until ready to use.
- Assemble and Decorate: Position first cake layer on serving plate, spread frosting generously. Place second layer on top. Cover entire cake with remaining frosting, creating elegant swirls. Sprinkle chopped pecans over surface for rustic texture.
- Finalize and Serve: Refrigerate cake for 30 minutes to set frosting. Slice and serve chilled or at room temperature, revealing a moist and decadent carrot cake.
Notes
- Prevent Overmixing: Stir dry ingredients into wet ingredients minimally to maintain a tender, light cake texture and avoid a dense, tough result.
- Moisture Matters: Use freshly grated carrots and ensure they’re not too wet to prevent a soggy cake bottom and maintain optimal texture.
- Pecan Precision: Toast pecans briefly before adding to enhance their nutty flavor and provide a more complex, rich taste profile to the cake.
- Frosting Temperature: Keep cream cheese and butter at room temperature for smoother, lump-free frosting that spreads easily and creates a silky finish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 510
- Sugar: 59g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg