single layer carrot cake

 

 

What you need: Makes 1 9-inch round cake

 

For the Carrot Cake:

  • 1 cup all-purpose flour (measured via spoon and level method)

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 10 tablespoons unsalted butter (1 stick + 2 tablespoons)

  • 3/4 cup packed brown sugar

  • 2 large eggs (room temperature preferable)

  • 2 cups grated carrots (from 2-3 large carrots)*

  • 1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting:

  • 4 ounces cream cheese, cold

  • 1/4 cup (1/2 stick) unsalted butter, room temperature

  • 1 cup powdered sugar

  • 1/2 teaspoon vanilla extract

  • Pinch of salt

  • Extra grated carrots and/or chopped walnuts or pecans, for decoration (optional)

 

What to do:ii

For the Carrot Cake:

1. Preheat your oven to 350 degrees F. Grease a 9-inch round cake pan. I also like to line the bottom of the pan with parchment paper, to give extra insurance that the cake will come out cleanly. Just trace the bottom of the pan on a sheet of parchment paper and cut it out, then place inside the pan.

 

2. In a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  Set aside.

 

3. In a large microwave-safe bowl (I use a large glass bowl), or on the stove, melt the butter.  Let it sit for a couple minutes to cool, then whisk in the brown sugar, followed by the eggs one at a time, until combined and smooth.

 

4. Dump the dry ingredients into the bowl with the wet ingredients and stir together until well-combined and no lumps remain.  

 

5. Fold in the carrots and shredded coconut until evenly distributed.

 

6. Pour the batter into the prepared pan, smooth out the surface, and bake for 35 minutes, or until cake springs back when touched and a tester inserted in the center comes out clean.

 

7. Let cake cool in pan on a rack for 10 minutes, then invert the pan onto the rack to release the cake, remove the parchment from the bottom, and flip back right side up onto a cake plate. Let cake cool while you prepare the frosting.

 

For the Cream Cheese Frosting:

1. In a large bowl using a stand mixer with the whisk attachment, or a hand mixer, beat cream cheese and butter at high speed until pale and very fluffy - this should take 2-3 minutes. You want to incorporate as much air as possible into the mixture to make it light and fluffy. Add the powdered sugar, vanilla, and salt, and beat at medium to high speed until fully combined and light.

 

2. Spread cooled cake with cream cheese frosting. It should make a thick layer, and can be swirled in pretty patterns with an offset spatula (I like this one). 

 

3. Decorate the outer edges of cake with additional grated carrots and chopped walnuts or pecans if desired. Serve!

 

 

Notes: I made little carrot curls to top my cake. All you need to do is peel a carrot so you get long strips. Once you have enough strips you can start to roll them up carefully. I did this by wrapping it around my finger. 

*The curls are completeley optional but if you have the time they are worth it!

 

 

Recipe from: Katiebird Bakes

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