Carrot Cake with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting
  • prep: 45 min
  • cook: 2 hr
  • total: 2 hr 45 min
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  • servings:
  • Summary

    Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting, this recipe contains slightly less sugar, so the tangy cream cheese flavor really sings. We love it, but if you have a sweet tooth, feel free to add up to 1 additional cup of confectioners' sugar. You can also bake this cake in a 9- by 13-inch baking pan. The baking time is about the same, but you'll only need half the frosting to cover the top of the cake. For more on carrot cake, including tips from Malgieri, see Classic Recipes: Carrot Cake.

    Ingredients

    • 1 tablespoon unsalted butter, for greasing the pans
    • 2 cups unbleached all-purpose flour
    • 1 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon fine sea salt or table salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon ground allspice
    • 2 cups packed light brown sugar
    • 4 large eggs, at room temperature
    • 1 cup safflower or canola oil
    • 1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)
    • 2/3 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
    • 2/3 cup dark or golden raisins
    • 2 (8-ounce) packages cream cheese, chilled
    • 11 tablespoons unsalted butter, softened at room temperature
    • 1 1/3 cup confectioners' sugar, sifted after measuring
    • 1 tablespoon pure vanilla extract
    • Equipment: 2 (9-inch-round, 2-inch-deep) cake pans or 1 (9- by 13-inch) baking pan; parchment paper; stand mixer fitted with the paddle attachment; 1 to 2 wire cooling racks

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 7482 % Daily Value *
    • Total Fat: 397 g 611.15%
    • Saturated Fat: 90 g 449.2%
    • Trans Fat: 4 g %
    • Cholesterol: 345 mg 114.9%
    • Sodium: 4507 mg 187.78%
    • Calcium: 1511 mg 151.13%
    • Potassium: 4346 mg 124.18%
    • Magnesium: 0 mg 0%
    • Iron: 21 mg 118.33%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 959 g %
    • Dietary Fiber: 35 g 139.4%
    • Sugar: 715 g
    • Protein: 61 g
    • Alcohol: 4 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 20 g
    • Vitamin A 1606.6%
    • Vitamin C 46.48%
    • Vitamin D 58.56%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat77
    • Exchange - Fruit6
    • Exchange - NonFat Milk2
    • Exchange - Other Carbs39
    • Exchange - Starch13
    • Exchange - Vegetables9
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total16 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit1 c
    • MyPlate - Dairy2 c
    • MyPlate - Protein Total5 oz-eq

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