Does carrot cake need to be refrigerated?

Yes, any cake covered in cream cheese frosting must be stored in the refrigerator to keep the dairy safe. Cover the cake loosely with plastic wrap or keep it under a cake dome. Bring individual slices to room temperature for twenty minutes before serving.

How long does it last in the fridge?

When properly covered, this cake will stay fresh and moist for up to five days in the refrigerator. In fact, many bakers find that the flavor of the spices deepens on the second day. Just make sure to keep it airtight so it does not absorb other odors.

Can you freeze carrot cake?

You can freeze the unfrosted cake layers for up to three months by wrapping them tightly in plastic wrap and aluminum foil. If you want to freeze the fully frosted cake, place it in the freezer uncovered for one hour to firm up the frosting, then wrap it securely. Thaw the cake overnight in the refrigerator before serving.

What gives carrot cake its moisture?

The moisture in this recipe comes primarily from the fresh carrots, extra light olive oil, and unsweetened applesauce. Unlike butter-based cakes, oil remains liquid at room temperature, which guarantees a tender texture. The carrots also release their sweet juices as the layers bake.

Should I use pre-shredded carrots?

It is best to avoid packaged pre-shredded carrots from the grocery store. These carrots are thick, dry, and will not soften properly during the baking process. Hand-grating your carrots ensures they are delicate enough to melt into the batter.

Why is my cream cheese frosting runny?

Runny frosting is usually caused by over-mixing the cream cheese or using ingredients that are too warm. To prevent this, use cold block cream cheese and slightly softened butter, and beat them only until combined. If it does get soft, chill the mixture in the fridge to restore its structure.

How do I get the frosting to hold its shape for piping?

To make your frosting sturdy enough for decorative piping, ensure you are using full-fat block cream cheese. You can also increase the powdered sugar slightly or chill the frosting for thirty minutes before filling your piping bag. This helps the fats firm up so your piped star designs hold their clean edges.

The Classic Carrot Cake With Cream Cheese Frosting Recipe

Description

This classic carrot cake features a moist, spiced crumb packed with freshly grated carrots, toasted pecans, and golden raisins. It is finished with a velvety, tangy cream cheese frosting for a timeless dessert that is perfect for any gathering.

Ingredients

2 cups all-purpose flour
1 cup granulated white sugar
1 cup packed light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon fine sea salt
3 large eggs
1 cup extra light olive oil
1/2 cup unsweetened applesauce
3 cups finely grated carrots
1 cup chopped toasted pecans
1/2 cup golden raisins
16 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Prep pans and oven. Set oven rack to middle position and heat to 350 degrees; butter and line two nine-inch round cake pans with parchment paper.
Whisk dry ingredients. Combine flour, white sugar, brown sugar, baking soda, baking powder, spices, and salt in a large bowl, whisking until uniform.
Mix wet base. Whisk eggs, olive oil, and applesauce in a separate bowl until fully emulsified.
Fold wet into dry. Add the wet mixture to the dry ingredients and fold with a spatula just until the last streaks of flour disappear.
Add mix-ins. Gently fold in the grated carrots, toasted pecans, and golden raisins until evenly distributed through the batter.
Bake the layers. Divide batter into prepared pans and bake for thirty to thirty-five minutes, or until a toothpick inserted in the center comes out clean.
Cool completely. Rest pans for twenty minutes, then turn layers onto a wire rack to cool for at least ninety minutes before frosting.
Assemble and frost. Place first layer on a stand, spread with frosting, add the second layer, and coat the entire cake with the remaining cream cheese frosting.

Notes

Hand-grate your carrots using the fine side of a box grater to ensure the best moisture content and texture.
Use room temperature eggs and cream cheese to prevent the batter and frosting from separating during mixing.
Toast your pecans in a dry skillet over medium heat before adding them to the batter to enhance their natural nuttiness.
Measure your flour using the spoon-and-level method rather than scooping directly from the bag to avoid a dense, heavy cake.

Prep Time: 25 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American