Carrot Cake with Cream Cheese Buttercream Frosting
This carrot cake with cream cheese buttercream frosting is delicious, simple, and perfect for any occasion. The batter is ready in just minutes, and you'll need only one mixing bowl. It is an all-time favorite dessert and is oh-so-easy to make. Yielding the most moist and tasty carrot cake ever.
Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans using a non-stick baking spray or grease them and coat them in flour.
In a large mixing bowl, or the bowl of your stand mixer, combine ¾ cup coconut oil, 4 large eggs, 2 teaspoon vanilla extract, and whisk to combine.
Add the 1 ½ cups light brown sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, baking spices (1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg), dried 1 teaspoon orange peel, and ½ teaspoon salt then combine thoroughly.
Mix in the ½ cup unsweetened applesauce and grated 3 cups carrots, and stir until all of the carrots are moistened and evenly distributed in the wet batter.
Add the 1 cup all-purpose flour and 1 cup cake flour and stir until just combined; do not over-mix the carrot cake batter. The batter will be wet (runny) and lumpy.
Pour batter into prepared cake pans, distributing the batter evenly between the two cake pans. Bake at 350°F (175°C) for 25-28 minutes or until an inserted toothpick comes out clean.
Remove from the oven and allow the cakes to cool slightly in the pain before inverting them to transfer to a wire cooling rack. Allow the carrot cake layers to cool completely before frosting them.
Cream Cheese Buttercream Frosting
In a large mixing bowl or the bowl of your stand mixer, cream together the 8 oz cream cheese and (softened, room temperature)½ cup butter with a hand mixer or your stand mixer.
Add 2 teaspoon vanilla bean paste and 4 cups confectioners sugar in gradual portions until fully incorporated. *If your frosting is too runny, add more confectioners' sugar. If it is too firm to spread easily on your cake, then drizzle some heavy cream in gradually until you achieve your desired consistency.
Assembling your Carrot Cake with Cream Cheese Buttercream Frosting
If necessary, cut any excess 'dome' from the tops of your layers so that the cake layers are even. Stack your cake with the first layer face down, giving you a nice, smooth surface to work with.
On the first cake layer, add enough frosting for a roughly ¼ inch layer (more or less, depending on your preference) and smooth the edges of the cake layer using a straight or offset spatula.
Stack the second cake layer and add more frosting (for a thicker top layer) and spread evenly over the top. Spread a thin layer on the sides and scrape evenly for a semi-exposed 'naked' look, if desired.
Place walnuts in a Ziploc bag and crush slightly, sprinkle the ¼ cup walnuts on the top center of your frosted cake.
Use freshly grated carrots (rather than the packaged shredded carrots) for the best flavor.
When measuring flour, you should always use a spoon to scoop it out of the storage container and into a measuring cup. If you use the measuring cup to scoop it out of the container then you are packing too much flour into the cup and can have a dry or dense cake. Make sure to level off the top, too!
Cupcake directions: Fill the cupcake cavities ⅔ of the way full. Bake for 14-18 minutes, making sure to test the cupcakes with a toothpick to see if they are done.
To store: Since carrot cake has a cream cheese frosting, it should be refrigerated. You can keep it in the fridge in an airtight container for up to 5 days.
To freeze: Freeze your carrot cake layers before they're frosted. Simply wrap the layers tightly in plastic cling film and then store them in the freezer for up to 3 months. Thaw overnight before frosting.