Does carrot cake need to be refrigerated?

Yes, because of the dairy in the cream cheese frosting, this cake must be stored in a cool place. Keep it in a covered cake keeper or under a large bowl in the refrigerator to prevent the frosting from melting or spoiling. Bring slices to room temperature for fifteen minutes before serving to restore the soft texture.

How long does it last in the fridge?

When stored properly under a cover, this cake will remain moist and delicious for up to five days. The flavors of the warm spices and carrots actually deepen over the first day or two. Be sure to keep it away from strong-smelling foods like onions or garlic in your refrigerator.

Can you freeze carrot cake?

You can easily freeze the unfrosted layers for up to three months by wrapping them tightly in plastic wrap and heavy foil. If you wish to freeze the entire frosted cake, place it in the freezer uncovered for one hour to firm up the frosting. Once firm, wrap it carefully and store it until you are ready to thaw it slowly overnight in the larder.

What gives carrot cake its moisture?

The wonderful tenderness comes from the combination of grated fresh carrots, oil, and applesauce. Unlike butter cakes which can dry out, oil remains liquid at room temperature to keep the crumb incredibly soft. The grated carrots slowly release their natural juices during baking to maintain a lovely moisture.

Should I use pre-shredded carrots?

It is best to avoid pre-shredded carrots from the grocery store because they are too thick and dry. They do not soften properly during baking and will leave hard, woody bits in your finished cake. Hand-grating whole carrots ensures they melt beautifully into the batter to create a seamless, uniform texture.

Why is my cream cheese frosting runny?

Runny frosting is usually caused by using cream cheese from a tub or over-whipping the ingredients. Standard tub cream cheese contains extra moisture which thins the frosting. Always choose brick cream cheese and beat it gently only until the lumps disappear to maintain a thick consistency.

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

To make the frosting firm enough for decorative borders, chill it in the refrigerator for twenty to thirty minutes before filling your piping bag. You can also sift in a few extra tablespoons of powdered sugar to build more structural body. Working quickly in a cool kitchen will prevent the butter in the frosting from warming up.

Best Easy Classic Carrot Cake With Cream Cheese Frosting

Description

This traditional carrot cake features a tender, spiced crumb loaded with fresh carrots and toasted pecans. Finished with a thick, velvety cream cheese frosting, it is the perfect slow-baked treat for comforting family gatherings.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
1 tsp baking soda
1 tsp baking powder
1.5 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp ground allspice
0.25 tsp ground cloves (optional)
0.5 tsp fine sea salt
1.5 cups extra light olive oil
4 large eggs, room temperature
0.5 cup applesauce
2 cups finely grated fresh carrots
1 cup chopped toasted pecans
0.5 cup golden raisins
8 oz full-fat brick cream cheese, softened
0.5 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prep baking pans. Preheat oven to 350°F, butter two 9-inch round pans, and line bottoms with parchment paper.
Mix dry ingredients. Whisk flour, sugars, baking soda, baking powder, and spices in a large bowl until uniform.
Combine wet ingredients. Whisk oil, eggs, and applesauce in a separate bowl, then fold into the dry mixture until just combined.
Incorporate remaining ingredients. Gently fold in the grated carrots, toasted pecans, and raisins until evenly distributed.
Bake the layers. Divide batter into pans and bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
Cool the cake. Rest pans on a wire rack for 20 minutes before inverting layers onto the rack to cool completely for 90 minutes.
Prepare the frosting. Beat softened butter and cream cheese until smooth, then gradually add powdered sugar and vanilla until thick.
Assemble and frost. Place one cake layer on a stand, spread with frosting, add the second layer, and frost the top and sides completely.

Notes

Hand-grate your carrots to ensure the perfect moisture content for a tender crumb.
Use room temperature eggs and applesauce to prevent the batter from seizing during mixing.
Toast pecans in a dry skillet before adding to the batter to enhance their natural nutty flavor.
Avoid over-mixing the batter after adding the flour to keep the cake light and fluffy.
Chill the final assembled cake for an hour to help the cream cheese frosting set beautifully.

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