What you'll need
Ingredients
- ½ cup plus 2 T (124g) vegetable oil
- 1 cup sugar (200g) sugar
- ½ teaspoon salt
- 2 eggs
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1 1/2cups (163g) carrots, finely grated
- 1/3 pecans cups (65g) chopped pecans or walnuts, toasted in oven for 4-5 min for best flavor (toast an additional ½ cup more for cake topping if desired)
- 1/3 cup (65g) raisins
Cream Cheese Frosting
- 8 tablespoons unsalted butter, softened
- 2 cups (8 ounces/454 grams) confectioners' sugar
- 8 ounces (226 grams) cream cheese, cut into 8 pieces, softened
- 1 teaspoon vanilla extract
- Pinch salt
The method
Directions
- 01
Preheat the oven to 350°F. Lightly grease and flour (or use baking spray) two 6" round layer pans.
- 02
In a large bowl or the bowl of a stand mixer, beat together the oil, sugar, salt, eggs, spices, baking powder, and baking soda.
- 03
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- 04
Add the flour, stirring until well blended.
- 05
Add the carrots, raisins and nuts, and mix until just blended. Pour into the prepared pan(s).
- 06
Bake the cake(s) for 20 to 25minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
- 07
With an electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, beating about 10 seconds after each addition until incorporated. Scrape bowl with rubber spatula and beat for about 20 more seconds. Beat in vanilla and salt. Refrigerate until ready to use.
- 08
When cakes are cooled, spread about half the frosting on one cake layer. Top with second cake layer and spread top and lightly coat sides of cake with remaining frosting. Sprinkle with toasted nuts if desired. Cover and refrigerate until ready to serve, up to 3 days.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
Ingredients
- ½ cup plus 2 T (124g) vegetable oil
- 1 cup sugar (200g) sugar
- ½ teaspoon salt
- 2 eggs
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1 1/2cups (163g) carrots, finely grated
- 1/3 pecans cups (65g) chopped pecans or walnuts, toasted in oven for 4-5 min for best flavor (toast an additional ½ cup more for cake topping if desired)
- 1/3 cup (65g) raisins
Cream Cheese Frosting
- 8 tablespoons unsalted butter, softened
- 2 cups (8 ounces/454 grams) confectioners' sugar
- 8 ounces (226 grams) cream cheese, cut into 8 pieces, softened
- 1 teaspoon vanilla extract
- Pinch salt
Cook Like James · The method
Directions
- 1
Preheat the oven to 350°F. Lightly grease and flour (or use baking spray) two 6" round layer pans.
- 2
In a large bowl or the bowl of a stand mixer, beat together the oil, sugar, salt, eggs, spices, baking powder, and baking soda.
- 3
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- 4
Add the flour, stirring until well blended.
- 5
Add the carrots, raisins and nuts, and mix until just blended. Pour into the prepared pan(s).
- 6
Bake the cake(s) for 20 to 25minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
- 7
With an electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, beating about 10 seconds after each addition until incorporated. Scrape bowl with rubber spatula and beat for about 20 more seconds. Beat in vanilla and salt. Refrigerate until ready to use.
- 8
When cakes are cooled, spread about half the frosting on one cake layer. Top with second cake layer and spread top and lightly coat sides of cake with remaining frosting. Sprinkle with toasted nuts if desired. Cover and refrigerate until ready to serve, up to 3 days.
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
Ingredients
- ½ cup plus 2 T (124g) vegetable oil
- 1 cup sugar (200g) sugar
- ½ teaspoon salt
- 2 eggs
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 1 1/2cups (163g) carrots, finely grated
- 1/3 pecans cups (65g) chopped pecans or walnuts, toasted in oven for 4-5 min for best flavor (toast an additional ½ cup more for cake topping if desired)
- 1/3 cup (65g) raisins
Cream Cheese Frosting
- 8 tablespoons unsalted butter, softened
- 2 cups (8 ounces/454 grams) confectioners' sugar
- 8 ounces (226 grams) cream cheese, cut into 8 pieces, softened
- 1 teaspoon vanilla extract
- Pinch salt
Directions
- 1
Preheat the oven to 350°F. Lightly grease and flour (or use baking spray) two 6" round layer pans.
- 2
In a large bowl or the bowl of a stand mixer, beat together the oil, sugar, salt, eggs, spices, baking powder, and baking soda.
- 3
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- 4
Add the flour, stirring until well blended.
- 5
Add the carrots, raisins and nuts, and mix until just blended. Pour into the prepared pan(s).
- 6
Bake the cake(s) for 20 to 25minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.
- 7
With an electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, beating about 10 seconds after each addition until incorporated. Scrape bowl with rubber spatula and beat for about 20 more seconds. Beat in vanilla and salt. Refrigerate until ready to use.
- 8
When cakes are cooled, spread about half the frosting on one cake layer. Top with second cake layer and spread top and lightly coat sides of cake with remaining frosting. Sprinkle with toasted nuts if desired. Cover and refrigerate until ready to serve, up to 3 days.
