Low Effort Carrot Cake

5 mins
Serves 8
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Directions

  1. 1Grease two 9-inch round cake pans and line the bottom with parchment paper.
  2. 2Grease two 9-inch round cake pans and line the bottom with parchment paper.
  3. 3Grease two 9-inch round cake pans and line the bottom with parchment paper.
  4. 4Combine 2 cups of all-purpose flour, 1 cup of granulated white sugar, 0.5 cup of dark brown sugar, 0.5 cup of light brown sugar, 1 teaspoon of ground ginger, 2 teaspoons of ground cinnamon, 1 teaspoon of fine sea salt, and 2 teaspoons of baking soda in a bowl and whisk until thoroughly combined.
  5. 5Combine 2 cups of all-purpose flour, 1 cup of granulated white sugar, 0.5 cup of dark brown sugar, 0.5 cup of light brown sugar, 1 teaspoon of ground ginger, 2 teaspoons of ground cinnamon, 1 teaspoon of fine sea salt, and 2 teaspoons of baking soda in a bowl and whisk until thoroughly combined.
  6. 6Combine 2 cups of all-purpose flour, 1 cup of granulated white sugar, 0.5 cup of dark brown sugar, 0.5 cup of light brown sugar, 1 teaspoon of ground ginger, 2 teaspoons of ground cinnamon, 1 teaspoon of fine sea salt, and 2 teaspoons of baking soda in a bowl and whisk until thoroughly combined.
  7. 7Add 0.5 teaspoon of fresh grated nutmeg (optional but recommended).
  8. 8Add 0.5 teaspoon of fresh grated nutmeg (optional but recommended).
  9. 9Add 0.5 teaspoon of fresh grated nutmeg (optional but recommended).
  10. 10In a separate bowl, crack in 4 large eggs, beat, and whisk in 2 teaspoons of vanilla extract.
  11. 11In a separate bowl, crack in 4 large eggs, beat, and whisk in 2 teaspoons of vanilla extract.
  12. 12In a separate bowl, crack in 4 large eggs, beat, and whisk in 2 teaspoons of vanilla extract.
  13. 13While constantly whisking, stream in 1.25 cups of vegetable oil until all of it is added and you have a smooth, somewhat emulsified mixture.
  14. 14While constantly whisking, stream in 1.25 cups of vegetable oil until all of it is added and you have a smooth, somewhat emulsified mixture.
  15. 15While constantly whisking, stream in 1.25 cups of vegetable oil until all of it is added and you have a smooth, somewhat emulsified mixture.
  16. 16In a large bowl, transfer your dry ingredients and whisk in your egg mixture. If it’s looking a little too thick, you can always add about a quarter cup of whole milk.
  17. 17In a large bowl, transfer your dry ingredients and whisk in your egg mixture. If it’s looking a little too thick, you can always add about a quarter cup of whole milk.
  18. 18In a large bowl, transfer your dry ingredients and whisk in your egg mixture. If it’s looking a little too thick, you can always add about a quarter cup of whole milk.
  19. 19Add 0.33 cup of optional golden raisins, 3 cups of grated carrots, and 1 cup of lightly crushed pecans or walnuts.
  20. 20Add 0.33 cup of optional golden raisins, 3 cups of grated carrots, and 1 cup of lightly crushed pecans or walnuts.
  21. 21Add 0.33 cup of optional golden raisins, 3 cups of grated carrots, and 1 cup of lightly crushed pecans or walnuts.
  22. 22Fold everything together until thoroughly combined.
  23. 23Fold everything together until thoroughly combined.
  24. 24Fold everything together until thoroughly combined.
  25. 25Divide your batter evenly amongst your two cake pans and pop them in an oven that’s been preheated to 350°F or 175°C for 35-45 minutes or until a toothpick inserted comes out nice and clean.
  26. 26Divide your batter evenly amongst your two cake pans and pop them in an oven that’s been preheated to 350°F or 175°C for 35-45 minutes or until a toothpick inserted comes out nice and clean.
  27. 27Divide your batter evenly amongst your two cake pans and pop them in an oven that’s been preheated to 350°F or 175°C for 35-45 minutes or until a toothpick inserted comes out nice and clean.
  28. 28Remove the cakes from the oven, let them cool in their pans for about 5 minutes, then invert onto a wire rack and let it cool completely.
  29. 29Remove the cakes from the oven, let them cool in their pans for about 5 minutes, then invert onto a wire rack and let it cool completely.
  30. 30Remove the cakes from the oven, let them cool in their pans for about 5 minutes, then invert onto a wire rack and let it cool completely.
  31. 31While the cakes are cooling, make the frosting by combining 8 ounces of full fat cream cheese and 1.75 cups of powdered sugar in a bowl and beat on high speed with a handheld mixer until creamy and smooth.
  32. 32While the cakes are cooling, make the frosting by combining 8 ounces of full fat cream cheese and 1.75 cups of powdered sugar in a bowl and beat on high speed with a handheld mixer until creamy and smooth.
  33. 33While the cakes are cooling, make the frosting by combining 8 ounces of full fat cream cheese and 1.75 cups of powdered sugar in a bowl and beat on high speed with a handheld mixer until creamy and smooth.
  34. 34While continuing to mix on high speed, stream in 0.25 cup of heavy cream and a pinch of salt until thoroughly combined and thick (about 30 seconds).
  35. 35While continuing to mix on high speed, stream in 0.25 cup of heavy cream and a pinch of salt until thoroughly combined and thick (about 30 seconds).
  36. 36While continuing to mix on high speed, stream in 0.25 cup of heavy cream and a pinch of salt until thoroughly combined and thick (about 30 seconds).
  37. 37Cover with plastic wrap and leave it in the fridge until the cake is done.
  38. 38Cover with plastic wrap and leave it in the fridge until the cake is done.
  39. 39Cover with plastic wrap and leave it in the fridge until the cake is done.
  40. 40Once your cakes are completely cooled and room temperature, lay down one of your cakes and flatten it out by slicing a thin layer off the top if the top is still rounded.
  41. 41Once your cakes are completely cooled and room temperature, lay down one of your cakes and flatten it out by slicing a thin layer off the top if the top is still rounded.
  42. 42Once your cakes are completely cooled and room temperature, lay down one of your cakes and flatten it out by slicing a thin layer off the top if the top is still rounded.
  43. 43Add half your frosting on top of that cake and carefully spread it out towards the edges, but not completely to the edge.
  44. 44Add half your frosting on top of that cake and carefully spread it out towards the edges, but not completely to the edge.
  45. 45Add half your frosting on top of that cake and carefully spread it out towards the edges, but not completely to the edge.
  46. 46Carefully layer on the other cake, allowing the weight to press the rest of the frosting out towards the edges.
  47. 47Carefully layer on the other cake, allowing the weight to press the rest of the frosting out towards the edges.
  48. 48Carefully layer on the other cake, allowing the weight to press the rest of the frosting out towards the edges.
  49. 49Add the other half of your frosting on top of that cake and spread it out to the edges nicely and evenly.
  50. 50Add the other half of your frosting on top of that cake and spread it out to the edges nicely and evenly.
  51. 51Add the other half of your frosting on top of that cake and spread it out to the edges nicely and evenly.
  52. 52Finally, hit it with some additional crushed pecans.
  53. 53Finally, hit it with some additional crushed pecans.
  54. 54Finally, hit it with some additional crushed pecans.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1 cup granulated white sugar
  • 1 cup granulated white sugar
  • 1 cup granulated white sugar
  • 0.5 cup dark brown sugar
  • 0.5 cup dark brown sugar
  • 0.5 cup dark brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground ginger
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cinnamon
  • 1 teaspoon fine sea salt
  • 1 teaspoon fine sea salt
  • 1 teaspoon fine sea salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking soda
  • 2 teaspoons baking soda
  • 0.5 teaspoon fresh grated nutmeg
  • 0.5 teaspoon fresh grated nutmeg
  • 0.5 teaspoon fresh grated nutmeg
  • 4 large eggs
  • 4 large eggs
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 1.25 cups vegetable oil
  • 1.25 cups vegetable oil
  • 1.25 cups vegetable oil
  • 0.33 cup golden raisins
  • 0.33 cup golden raisins
  • 0.33 cup golden raisins
  • 3 cups grated carrots
  • 3 cups grated carrots
  • 3 cups grated carrots
  • 1 cup pecans or walnuts
  • 1 cup pecans or walnuts
  • 1 cup pecans or walnuts
  • 8 ounces full fat cream cheese
  • 8 ounces full fat cream cheese
  • 8 ounces full fat cream cheese
  • 1.75 cups powdered sugar
  • 1.75 cups powdered sugar
  • 1.75 cups powdered sugar
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

9-inch round cake pansparchment paperwhiskhandheld mixerbox grater