Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 115 g butter, at room temperature [8 tablespoons (1 stick)]; 120 g light brown sugar (1/2 cup tightly packed); 100 g granulated sugar (1/2 cup); 2 eggs; 40 g grapeseed oil (1/4 cup); 200 g flour (1 1/4 cups); 4 g baking powder (1 teaspoon); 1.5 g baking soda (1/4 teaspoon); 1.5 g ground cinnamon (3/4 teaspoon); 5 g kosher salt (1 1/4 teaspoons); 225 g shredded peeled carrots (2 to 3 medium-sized carrots) (2 1/2 cups); Pam or other nonstick cooking spray (optional)

Servings: persons

115 g butter, at room temperature [8 tablespoons (1 stick)]
120 g light brown sugar (1/2 cup tightly packed)
100 g granulated sugar (1/2 cup)
2 eggs
40 g grapeseed oil (1/4 cup)
200 g flour (1 1/4 cups)
4 g baking powder (1 teaspoon)
1.5 g baking soda (1/4 teaspoon)
1.5 g ground cinnamon (3/4 teaspoon)
5 g kosher salt (1 1/4 teaspoons)
225 g shredded peeled carrots (2 to 3 medium-sized carrots) (2 1/2 cups)
Pam or other nonstick cooking spray (optional)

1
Heat the oven to 350F.
2
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.
3
Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes.
4
Scrape down the sides of the bowl once more.
5
On low speed, stream in the oil.
6
Increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogenous, with no streaks of fat.
7
Dont rush the process.
8
Stop the mixer and scrape down the sides of the bowl.
9
On very low speed, add the flour, baking powder, baking soda, cinnamon, and salt.
10
Mix for 45 to 60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated.
11
Scrape down the sides of the bowl.
12
Detach the paddle and remove the bowl from the mixer.
13
Dump the shredded carrots into the bowl and, with a spatula, fold them into the batter.
14
Pam-spray a quarter sheet pan and line it with parchment, or just line the pan with a Silpat.
15
Using a spatula, spread the cake batter in an even layer in the pan.
16
Bake the cake for 25 to 30 minutes.
17
The cake will rise and puff, doubling in size, but will remain slightly buttery and dense.
18
At 25 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly.
19
Leave the cake in the oven for an extra 3 to 5 minutes if it doesnt pass these tests.
20
Take the cake out of the oven and cool on a wire rack or, in a pinch, in the fridge or freezer (dont worry, its not cheating).
21
The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 5 days.

702

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 115 g butter, at room temperature [8 tablespoons (1 stick)], 120 g light brown sugar (1/2 cup tightly packed), 100 g granulated sugar (1/2 cup), 2 eggs, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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