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Pioneer Woman Carrot Cake

Pioneer Woman Carrot Cake - recipe card
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This is a homestyle carrot cake with a tender, spice-warmed crumb studded with sweet carrots and toasted pecans, crowned with a tangy cream cheese frosting. The texture is moist and dense, with a perfect balance of earthy sweetness and rich, creamy topping.

Ingredients

Scale
  • For the cake:
  • 1 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (1 stick / 113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 2 medium) finely grated carrots
  • 1/2 cup (60g) toasted pecans, finely chopped
  • For the cream cheese frosting:
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (1/2 stick / 57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

  1. Preheat the oven to 350°F (177°C). Grease and flour two 6-inch round cake pans, or one 8×8-inch pan, and line the bottoms with parchment paper. This ensures the cakes release cleanly without tearing.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. This evenly distributes the leaveners and spices so you get consistent rise and flavor.
  3. In a large bowl, using an electric mixer on medium speed, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides. Creaming the butter and sugar incorporates air, which creates a tender crumb.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape the bowl again. Beat in the buttermilk and vanilla extract until the mixture is smooth and well combined.
  5. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. Do not overmix—stop as soon as no dry streaks remain, as overmixing develops gluten and makes the cake tough.
  6. Fold in the grated carrots and toasted pecans with a rubber spatula until evenly distributed. The batter will be thick and chunky.
  7. Divide the batter evenly between the prepared pans (or pour into the 8×8 pan). Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The internal temperature should read 200°F (93°C).
  8. Cool the cakes in the pans on a wire rack for 15 minutes. Then invert them onto the rack, peel off the parchment, and let cool completely. Cooling completely is critical—frosting a warm cake will cause the frosting to melt and slide.
  9. Meanwhile, make the frosting. In a medium bowl, beat the cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the sifted powdered sugar, vanilla, and a pinch of salt. Beat on low until the sugar is incorporated, then increase to medium-high and beat for 1-2 minutes until light and fluffy.
  10. If the cooled cakes have domed tops, use a serrated knife to level them for even layers. Place one cake layer on a serving plate, spread a generous amount of frosting (about 1/3 of it) over the top, then place the second layer on top.
  11. Frost the top and sides of the cake with the remaining frosting, using a spatula to create swirls or a smooth finish. If using an 8×8 pan, simply spread the frosting over the top.
  12. For best texture, let the frosted cake rest at room temperature for 30 minutes before slicing. This allows the frosting to set slightly, making for cleaner slices.

Notes

Store unfrosted or frosted cake in the refrigerator for up to 5 days in an airtight container. To freeze, wrap unfrosted cake layers tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. To freeze frosted cake, place in the freezer, uncovered, until the frosting is firm, then wrap and freeze for up to 2 months. Thaw in the refrigerator overnight. For best flavor, bring cake to room temperature before serving (about 30 minutes).

Nutrition

Keywords: carrot cake, pioneer woman carrot cake, classic carrot cake, cream cheese frosting, Easter dessert, layer cake, spiced cake, homemade cake, baking, dessert recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-carrot-cake-recipe/