Sigrid’s Carrot Cake

Sigrid’s Carrot Cake is a delightful twist on the classic dessert, boasting a moist crumb infused with the warmth of cinnamon and nutmeg, balanced by the sweet flavor of carrots. This recipe is sure to become a staple in your baking repertoire, perfect for any occasion from casual gatherings to elegant soirées.

Tasting Notes

The combination of freshly grated carrots, aromatic spices, and a decadent cream cheese frosting creates a harmonious blend of flavors and textures. Each bite offers a satisfyingly moist cake with a hint of crunch from the chopped walnuts. The cream cheese frosting adds a luscious, creamy finish that elevates this carrot cake to irresistible heights.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Kitchen Equipment

• Mixing bowls
• Hand or stand mixer
• Grater
• 9-inch round cake pans (2)
• Parchment paper
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and chopped walnuts until evenly distributed.
5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
8. While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
9. Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
10. For best results, refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Pro Tips

• Be sure to properly measure your flour using the spoon and level method to avoid a dense cake.
• For extra flavor, toast the chopped walnuts in a dry skillet over medium heat for a few minutes until fragrant before adding them to the batter.
• Make sure your cream cheese and butter are softened to room temperature before making the frosting to ensure a smooth and creamy texture.

Variations

• Add 1/2 cup of crushed pineapple to the batter for a tropical twist.
• Fold in 1/2 cup of shredded coconut for added sweetness and texture.
• Experiment with different nuts such as pecans or almonds for a unique flavor profile.

FAQs