Simple Carrot Cake with Cream Cheese Frosting

From America's Test Kitchen Season 4: Easy Sheet Cakes

Why this recipe works:

When developing our carrot cake recipe, we wanted to avoid dense, soggy cake while streamlining the procedure. For a moist, rich cake with a tight and tender crumb, we tinkered with the amounts of all-purpose flour, carrots, and oil to get just the right balance. Conservative quantities of… read more

When developing our carrot cake recipe, we wanted to avoid dense, soggy cake while streamlining the procedure. For a moist, rich cake with a tight and tender crumb, we tinkered with the amounts of all-purpose flour, carrots, and oil to get just the right balance. Conservative quantities of cinnamon, nutmeg, and cloves gave our carrot cake recipe pleasant, but not overwhelming, spice. And we added some sour cream to our cream cheese frosting recipe for shine as well as flavor.

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Makes one 13 by 9-inch cake

If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven. Below are instructions for using a hand-held or standing mixer.

Ingredients

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