Carrot Cake with Cream Cheese Frosting and Candied Rainbow Carrot
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Level:Intermediate
Total: 2 hr(includes cooling time)
Active: 1 hr 10 min
Yield:12 to 14 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 14 servings
Calories
642
Total Fat
38 g
Saturated Fat
12 g
Carbohydrates
74 g
Dietary Fiber
3 g
Sugar
55 g
Protein
6 g
Cholesterol
86 mg
Sodium
385 mg
Do not overbake this cake. Use a cake tester, toothpick or wooden skewer to test both cakes at least 10 minutes before the estimated finish time. You want just a couple, slightly moist crumbs clinging to the cake tester. Not gooey crumbs, and not "no crumbs." You want a couple hydrated crumbs clinging to the tester. Five minutes too long can render this (or any) cake too dry.
For the cake: Preheat the oven to 350 degrees F. Line the bottoms of two 8-inch round baking pans with parchment paper. Grease the bottoms and sides with butter or cooking spray, then dust the bottoms and sides with flour. Set aside.
In a large bowl, add the carrots, granulated sugar, oil, coconut if using, pecans, raisins, vanilla and eggs. Whisk to combine. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg. Incorporate the dry ingredients into the wet, stirring until well combined.
Divide the batter evenly between the prepared pans and bake until a toothpick comes out clean when inserted in the middle of each cake, about 30 minutes. Allow to cool completely.
For the frosting: Using a stand mixer with the paddle attachment, whip the cream cheese and butter until light and fluffy, approximately 3 minutes. Add the confectioners’ sugar, vanilla and salt. Whip to combine, 2 minutes more. Set aside until ready to use.
For the candied carrots: Preheat the oven to 225 degrees F. Line a sheet pan with parchment paper and spray with the cooking spray.
Using a vegetable peeler, remove roughly 15 to 20 long strips from the carrots.
In a medium saucepan, bring 1/2 cup granulated sugar and 1/2 cup water to a boil. Add the carrot strips, then reduce the heat and simmer for 10 to 15 minutes. (Watch closely to ensure that the water and sugar mixture doesn’t burn.)
Carefully remove the carrot strips and lay in a single, even layer on the prepared sheet pan, ensuring that the strips don’t touch. Bake for 25 minutes. Remove the strips from the oven and sprinkle evenly with the remaining 1/2 teaspoon granulated sugar. Allow the carrots to cool for 10 minutes.
For assembly: Place the first cake layer on a plate, then spread about a third of the frosting on top. Place the second cake layer on top of the first, then spread the remaining frosting all over the second cake, making sure the sides of both cakes are covered in frosting. Garnish the top with the candied carrots.
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