Carrot Cake

Spiced, oil-moist, garden carrots grated in · under a tangy cream cheese frosting

6″ or 9″ · 25 min

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9-inch cake — two layers or a 9×13 · serves ~12
2 cups all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
1¼ cups neutral oil
1 cup granulated sugar
¾ cup brown sugar
4 eggs
2 tsp vanilla
3 cups carrots, finely grated (~1 lb)
frosting 8 oz cream cheese · ½ cup (1 stick) butter · 3–4 cups powdered sugar · 1 tsp vanilla · pinch salt
6-inch cake — two layers · serves ~6
1 cup all-purpose flour
1 tsp baking soda
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
10 Tbsp neutral oil (½ cup + 2 Tbsp)
½ cup granulated sugar
6 Tbsp brown sugar
2 eggs
1 tsp vanilla
1½ cups carrots, finely grated (~½ lb)
frosting 4 oz cream cheese · ¼ cup (½ stick) butter · 1½–2 cups powdered sugar · ½ tsp vanilla · pinch salt
optional (9″ amounts; halve for the 6″): 1 cup chopped walnuts · ½ cup raisins · ½ cup crushed pineapple, drained

Heat & grease. Oven to 350°F; grease your pans — two 9″ rounds or a 9×13 (9″ amounts) or two 6″ rounds (6″ amounts) — and line with parchment.
Whisk the dry. Whisk the flour, baking soda, salt, and spices in a big bowl.
Whisk the wet, fold the carrots. In another bowl whisk the oil, both sugars, eggs, and vanilla until smooth; stir in the grated carrots (and nuts, raisins, pineapple if using).
Combine, barely. Fold the wet into the dry just until no flour streaks remain — don't overmix.
Bake. Divide into the pans; bake until a tester comes out clean and the top springs back — 9″ rounds 30–35 min · 6″ rounds 28–34 min · 9×13 35–40 min (cupcakes ~20).
Cool completely — really. Turn out and cool all the way before frosting. Warm cake melts cream cheese frosting into a slick.
Frost. Beat the cream cheese and butter smooth, then the powdered sugar, vanilla, and salt. Frost between the layers and over the top (or across the sheet).

Steps — tap one to keep your place

1. Heat & grease. Oven to 350°F; grease your pans — two 9″ rounds or a 9×13 (9″ amounts) or two 6″ rounds (6″ amounts) — and line with parchment.

2. Whisk the dry. Whisk the flour, baking soda, salt, and spices in a big bowl.

3. Whisk the wet, fold the carrots. In another bowl whisk the oil, both sugars, eggs, and vanilla until smooth; stir in the grated carrots (and nuts, raisins, pineapple if using).

4. Combine, barely. Fold the wet into the dry just until no flour streaks remain — don't overmix.

5. Bake. Divide into the pans; bake until a tester comes out clean and the top springs back — 9″ rounds 30–35 min · 6″ rounds 28–34 min · 9×13 35–40 min (cupcakes ~20).

6. Cool completely — really. Turn out and cool all the way before frosting. Warm cake melts cream cheese frosting into a slick.

7. Frost. Beat the cream cheese and butter smooth, then the powdered sugar, vanilla, and salt. Frost between the layers and over the top (or across the sheet).

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.