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Carrot Cake

Dallas pastry chef Diana Zamora shares her version of this classic dessert, which is chock-full of the vegetable and stands at a towering five layers.

Ingredients  

Cake:

  • 4 cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 1 tablespoon cinnamon
  • 1 ½ teaspoon allspice
  • 1 ½ teaspoon nutmeg
  • 2 ½ cups canola oil
  • 2 cups white granulated sugar
  • 2 cups brown sugar
  • 1 teaspoon vanilla extract
  • 8 eggs
  • 4 cups grated carrots

Frosting:

  • 2 cups butter softened
  • 2 cups cream cheese softened
  • 2 cups powdered sugar
  • 1 teaspoon fresh lemon juice
  • 2 teaspoon vanilla extract
  • 2 tablespoon heavy cream

Directions 

For the cake:

  • Preheat oven to 375 degrees.
  • Combine flour, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
  • In a separate bowl, combine oil, white sugar, brown sugar, vanilla extract, and eggs. Mix until creamy. Fold in carrots, then add dry ingredients.
  • Divide batter among five 9-inch cake pans lined with parchment paper, and bake for 20–25 minutes. (Or, if using two pans, bake for 30–35 minutes.)
  • Remove from oven and cool on cooling racks.

For the frosting:

  • In a stand mixer, beat butter on medium-high speed until very creamy and white in color.
  • Add cream cheese and beat until smooth.
  • Add powdered sugar in thirds, mixing well after each addition.
  • Reduce speed to low and, with mixer running, add lemon juice, vanilla extract, and heavy cream.

To assemble:

  • Frost your cake between layers and spread any remaining frosting on the top and the sides. Garnish with carrot spirals.