Name: Best Carrot Cake
Cook time: 7200 s
Total time: 7200 s
Yield: 1 cake
Ingredients: For the cake batter; 320 gr all purpose flour; 300 gr brown sugar; 260 gr grated carrots (about 4 large carrots); 260 gr pecans; 240 gr vegetable oil; 180 gr unsweetened applesauce; 100 gr white sugar; 4 eggs; 10 gr baking powder; 5 gr ground cinnamon; 5 gr baking soda; 5 gr vanilla; 3 gr ground cardamom; 2 gr salt; 1 gr ground nutmeg; For the frosting; 480 gr powdered sugar; 450 gr cream cheese, softened; 113 gr unsalted butter, softened; 5 gr vanilla; pinch of salt

BENGINGI

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Best Carrot Cake

cook:

2 h 0 min

0.0

(1)

Carrot cake isn’t just any cake — it’s serious business around here. My wife grew up celebrating every birthday with a carrot cake from Veniero’s, the legendary bakery in the East Village, and it’s still her ultimate favorite. I didn’t grow up with it, but I’ve been happily converted. This version is my take: easygoing, cozy, and packed with all the nostalgic flavor, no pastry skills needed. Just a bowl, a whisk, and a craving for something sweet (plus plenty of frosting, obviously).

1 cake

original

metric

Ingredients

For the cake batter

320 gr all purpose flour

300 gr brown sugar

260 gr grated carrots (about 4 large carrots)

260 gr pecans

240 gr vegetable oil

180 gr unsweetened applesauce

100 gr white sugar

4 eggs

10 gr baking powder

5 gr ground cinnamon

5 gr baking soda

5 gr vanilla

3 gr ground cardamom

2 gr salt

1 gr ground nutmeg

For the frosting

480 gr powdered sugar

450 gr cream cheese, softened

113 gr unsalted butter, softened

5 gr vanilla

of salt

Directions

Step 1

Preheat your oven temperature to 350F or 175C. Grease two 9-inch cake pans, line with parchment, and grease the parchment again.

Step 2

In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg.

320 gr all purpose flour

10 gr baking powder

5 gr baking soda

2 gr salt

5 gr ground cinnamon

3 gr ground cardamom

1 gr ground nutmeg

Step 3

In another bowl, whisk together brown sugar, white sugar, oil, eggs, applesauce, and vanilla until smooth.

300 gr brown sugar

100 gr white sugar

240 gr vegetable oil

4 eggs

180 gr unsweetened applesauce

5 gr vanilla

Step 4

Pour the dry ingredients into the wet and fold together gently.

Step 5

Fold in grated carrots and half the amount of pecans.

260 gr grated carrots (about 4 large carrots)

130 pecans

Step 6

Divide the batter between the pans and bake for 30–35 minutes, until a toothpick comes out clean.

Step 7

Let the cakes cool completely in the pans on a wire rack.

Step 8

Moving to the frosting- beat cream cheese and butter together until smooth, about 2 minutes.

450 gr cream cheese, softened

113 gr unsalted butter, softened

Step 9

Add powdered sugar, vanilla, and a pinch of salt. Beat on low for 30 seconds, then on high for 3 minutes until creamy (adjust if needed: add more sugar if too thin, a splash of milk if too thick, or extra salt if too sweet).

480 gr powdered sugar

5 gr vanilla

of salt

Step 10

Level the tops of the cakes if needed by slicing horizontally with a bread knife. Level the tops of the cakes if needed by slicing horizontally with a bread knife. Cut each cake in half horizontally to create 4 layers total. Use two long spatulas or bread knives to carefully lift and move the layers without breaking them.

Step 11

Add 1 tsp frosting on a stand or plate, add first layer of the cake spread frosting on top, and repeat with the other layers.

Step 12

Frost the top and sides, then decorate with the remaining pecans.

130 pecans

Step 13

Chill the cake for 15–20 minutes before slicing (can be saved in the fridge up to 7 days).

Step 14

YASSS!

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