After Years of Making Carrot Layer Cakes, This Is How I Make It Now

Let's start with the dry ingredients for our carrot cake. First, I'm adding one cup of all-purpose flour. Then we're adding a teaspoon of baking powder and half a teaspoon of baking soda. Make sure it's level, not eeping. Next, add a teaspoon of cinnamon, that warm cozy spice. Personally, I like half a teaspoon of nutmeg too, but that's totally up to you. Quick note about my measuring spoons. They come in different sizes, so my half teaspoon might look like a full teaspoon on camera, but it really is half. Now add a good pinch of salt and give everything a nice mix. Next come the carrots. You'll need a cup and a half of freshly grated carrots, which usually works out to two or three carrots depending on how big they are. Pecans are completely optional, but I really enjoy the texture they add. Just chop them fairly small, while leaving a few slightly bigger pieces for a little crunch. And if you prefer walnuts, those work just as well. For the pineapple, canned is absolutely fine. I like using pineapple packed in juice. Then I drain it well, because we don't need that extra liquid in the batter. I'm using four rings today, but if all you have is crushed pineapple, that'll work too. Just keep the pieces fairly small, so they mix evenly through the batter. Now pour in half a cup of neutral vegetable oil. I know this measuring cup looks like a full cup on camera, but it's actually a half cup measure. Then add another two tablespoons. Now let's add half a cup of regular granulated sugar. Then half a cup of lightly packed brown sugar. Next we'll crack in two large eggs one at a time. If they're at room temperature, they'll mix in a little more easily. Give everything a good whisk before you add the second egg. And in goes the second egg. Whisk just until it's combined, no need to overdo it. Once that's nice and smooth, gently mix in some of the dry ingredients. Take it easy here, we don't need much mixing now that the flour is going in. Now add another portion of that mixture. The batter is fairly thick at this point, and that's okay. Just work in the flour without beating it any longer than you need to. Next in go all the grated carrots, the whole cup and a half. That's what keeps the cake really moist. Then half a cup of chopped pecans, a quarter cup of raisins, and half a cup of chopped pineapple that's been well drained. I like to switch to a spatula now. It just makes things easier. Fold it all together gently, just until the carrots, fruit, and nuts are evenly mixed in, then stop. I'm baking this in an 8-inch springform pan lined with parchment, but a 9-inch pan works too. Give the pan a couple of gentle taps on the counter to help the batter settle, then bake it at 350 degrees Fahrenheit. Mine took about 15 minutes. While that bakes, let's zest an orange. Finely grit the peel from one orange, but don't take any of the bitter white pith. Stir in about three tablespoons of sugar. We're making a light orange syrup for the cake, just enough to give it some moisture and that fresh flavor. Squeeze in the juice from that same orange. The amount will vary, and that's fine. Set that over medium heat, and stir until the sugar dissolves. And while that's warming up, if you're enjoying cooking along with me, I'd really appreciate a like and a subscribe. Once it comes to a boil, turn the heat right down. From here, just let it simmer gently. Don't stir anymore. Let it go for another three to five minutes, then strain out the zest. The syrup should lightly coat the back of a spoon, and it'll thicken a bit more as it cools. All right, let's move on to the frosting. I'm starting with half a cup of powdered sugar, plus another two tablespoons. If yours says confectioner's sugar, that's the same thing. I'm also adding one teaspoon of cornstarch. This part's optional, but it gives the frosting a little more body without making it sweeter. Now into the bowl goes four ounces of softened full-fat cream cheese, the block style. Beat it on medium speed for about one to two minutes, until it's completely smooth. Having the cream cheese at room temperature really helps, so you don't get those little lumps later. Now on low speed, add the sugar mixture a spoonful at a time, letting each addition mix in before adding the next. Low speed keeps the sugar in the bowl, and gives everything time to blend evenly. Once all the sugar's in, scrape down the sides of the bowl, and give it one more quick mix, just to bring everything together. Now add two and a half tablespoons of cold heavy cream. Heavy whipping cream works too, straight from the fridge. Then back to medium speed for about two to three minutes, just until it's creamy and spreadable. Beating it too long can warm it up. If it's still a little soft, chill it for 15 minutes, then give it one more brief beat. Now let's check on the cake. In the center, you're looking for a few moist crumbs, but not wet batter. Let it sit in the pan for about 15 minutes before removing it. The parchment will help it release easily, and letting it cool on a rack allows air to circulate underneath, so it cools evenly. Once the cake is cooled, brush a little of that orange syrup over the top. You can leave this out if you like, but I really enjoy the hint of orange with the cinnamon. And now we can add the cream cheese frosting. Just make sure the cake is completely cool, because any warmth will soften the frosting. This batch is enough to cover the top, leaving the sides nice and simple. Next time, I'd try two tablespoons of cream instead of two and a half, just to see if it makes the frosting a bit firmer. Finish with a quarter cup of chopped pecans. I love that little bit of crunch against the soft cream cheese frosting. And now my favorite part. Let's finally cut into it. Go gently, so the knife doesn't drag too much frosting through. Look at that crumb. Moist and tender all the way through. You get bits of carrot, pineapple, and those chewy raisins in every bite. So much flavor in one simple layer. Thanks for hanging out with me in the kitchen today. If you enjoyed this recipe, don't forget to like the video and subscribe. I'd really appreciate it. See you next time.