Carrot Cake Recipe

Ingredients

For the Cakes:

• 1 1/2 cups all-purpose flour, plus more for dusting pans
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 3/4 tsp. coarse salt
• 1/2 tsp. ground ginger
• 1/4 tsp. nutmeg
• 3 sticks unsalted butter, at room temperature, plus more for pans
• 1 cup packed brown sugar
• 1/2 cup sugar
• 3 large eggs, at room temperature
• 2 tsp. vanilla extract
• 1/2 cup water
• 1 lb. carrots (8-10 medium), peeled and shredded (about 2 3/4 cups)
• 2 cups pecans, divided (1 cup finely chopped, 1 cup coarsely chopped)

For the Cream Cheese Frosting:

• 2 packages (16 oz.) cream cheese, at room temperature
• 2 tsp. vanilla extract
• 2 sticks unsalted butter, cut into small pieces and at room temperature
• 2 lbs. powdered sugar

Instructions

1. Prepare the Pans: Preheat your oven to 350°F. Butter two 9-inch round cake pans, line the bottoms with parchment paper, then butter and flour the parchment-lined pans, tapping out any excess flour.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
3. Combine Butter and Sugars: In the bowl of an electric mixer, beat the butter and sugars on medium speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Scrape down the bowl and continue to beat on medium speed for another 3 minutes.
4. Incorporate Wet Ingredients and Carrots: Add the vanilla extract, water, and shredded carrots to the mixture, beating until well combined and scraping down the bowl as needed. With the mixer on low speed, gradually add the flour mixture, followed by the finely chopped pecans.
5. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for about 30 minutes, or until the cakes are golden brown and a tester inserted into the center comes out clean. Cool the cakes in the pans on a wire rack for 15 minutes, then run a sharp knife around the edges and remove the cakes from the pans. Allow them to cool completely on the wire racks.
6. Prepare the Frosting: In the bowl of an electric mixer, beat the cream cheese and vanilla extract on medium speed until creamy. Gradually add the butter, mixing until well combined. On low speed, slowly incorporate the powdered sugar, beating until the frosting is fluffy and smooth.
7. Assemble the Cake: Trim the top of one cake layer to create a flat surface. Spread 1 cup of cream cheese frosting on the trimmed side, then top with the second cake layer. Frost the entire cake with the remaining frosting. Carefully press the coarsely chopped pecans onto the sides of the cake. Cover and refrigerate for at least 1 hour before serving.