Carrot Cake with Cream Cheese Icing

1 Preheat your oven to 375°

2 Grate the Carrots on a box grater or food processor. Reserve aside until needed.

3 Combine in a bowl, flour, baking soda, baking powder and cinnamon. Sift through
a mesh strainer into another bowl. Reserve aside until needed.

4 In a mixer, add the eggs and whip to full volume.

5 With the mixer running add the oil to the eggs.

6 Turn off the mixer and add half of the sugar and salt, mix to combine.

7 Turn off the mixer and add the second half of the sugar to the mixture and whip
to combine the sugar.

8 Turn the mixer on medium speed and add the sifted dry ingredients about a cup or
two at a time to avoid making a mess. (speaking from experience, on this one)

9 Once the sifted dry ingredients have been added and mixed to combine remove from
the mixer.

10 Scrape the bowl sides and bottom to ensure all ingredients have been
incorporated.

11 Add 1/3-1/2 of the shredded carrots to the bowl and mix to combine.

12 Repeat the process to add all the shredded carrots.

13 Place a cake pan on the parchment paper and trace the outline of the cake pan.
Repeat the process for the second pan. Cut out the circles.

14 Spray the cake pans, sides and bottom with baking spray.

15 Add the parchment rounds to the pans. Spray the top of the parchment papers with
baking spray.

16 Divide the cake batter between the pans.

17 Place the cake pans directly on the oven shelf in the center of the oven.

18 Bake for 50 min at 375°

19 Once the cake has baked, it should slightly spring back on top when touched and
be slightly pulling away from the side of the pan at the top.

You can do the toothpick test as well if you like.

Generally, the bake time and temp are good for this cake.

20 Let the cakes cool in the pans on racks.

21 Once the cakes are cool enough to touch the pans, remove the cakes from the
pans.

22 Using a paring knife, slice around the cake pans to release the cake from the
sides.

23 Place a cardboard cake round on top of the cake.

24 Flip the pan and cardboard cake round over and shake the pan to release the cake
from the bottom.

**If you wait until the cakes are completely cooled you may have to heat the
bottom of the cake pan to release the parchment from the pan.

25 Place the cakes on the cardboard bases on a rack to cool completely.

26 Wrap the cakes in plastic wrap & refrigerate to keep moist.

The cakes are easiest to handle if they are chilled.

The cakes can be made ahead and refrigerated up to 48 hours.

27 Place the room temperature cream cheese and butter in a mixer.

28 Whip the cream cheese and butter until combined.

29 Add the vanilla and mix to combine.

30 While mixing, add powdered sugar in 1 cup increments to avoid getting clumps.

31 Once all the powdered sugar has been added, taste for flavor.

32 Additional powdered sugar can assist with thickening or you can add 2 tbl of
cornstarch to the icing to help stiffen.

33 You can use immediately or refrigerate to harden up the icing. Refrigerate no
longer than 30 minutes at a time, mix with a spatula and repeat process until
the texture you want is achieved.

**I do not recommend refrigerating overnight the cream cheese and butter will
harden making it difficult to work with until it comes to room temperature.

34 Place a cake with the cardboard round on a cake stand (or if you don’t have a
cake stand on a cutting board will work.)

35 Using a serrated knife, such as a bread knife that is long, determine the middle
of the cake on the side.

36 Begin to slice the cake at the side. As you slice toward the center of the cake,
turn the cake as you slice. This will allow the knife to stay on the same path
using the area of the cake that you have sliced as a guide. (see video)

37 Once both cakes have been split, place one cake on the cake stand or cutting
board with a cardboard round underneath.

38 Remove the top piece of the cake onto a second cardboard round and set aside.

39 Layer icing on the first layer of cake and spread to cover about 1/4" thick.

40 Place the next cake on top by sliding it off the cardboard round on to the
icing.

41 Repeat the process of layering icing and cake until you place the last cake on
top.

42 Once you have all 4 halves of the cake layered with icing begin to place a crumb
coat of icing onto the top and sides of the cake. (see video)

43 Once a thin coat is placed on the cake, refrigerate the cake to stiffen up the
crumb coat.

44 Remove the cake from the refrigerator and continue the process of layering the
final coat of icing on the top and sides.

45 Using a bench knife and a long offset spatula, smooth the icing on the top and
sides. (see video)

46 Once the desired look is achieved, decorate the cake sides with walnuts halves
or pieces.

47 Decorate the top as you wish, additional walnuts or get creative piping icing.

48 Chill the cake makes it easier to slice because the cake and icing hardens up or
you can serve immediately.

Enjoy!

Carrot Cake with Cream Cheese Icing

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🧂 Ingredients

Instructions

Carrot Cake with Cream Cheese Icing

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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