Does carrot cake need to be refrigerated?

Yes, any cake frosted with cream cheese icing must be stored in the refrigerator to keep it fresh and safe. The dairy in the frosting is highly perishable and can spoil if left at room temperature for more than two hours. Cover the cake loosely with plastic wrap or store it in a cake dome to prevent it from drying out. This also helps preserve the moist texture of the cake layers.

How long does it last in the fridge?

Stored properly in an airtight container, this dessert will remain delicious and tender for up to five days. The moisture from the freshly grated carrots actually helps keep the cake from drying out over time. For the best flavor, let your slice sit on the kitchen counter for fifteen minutes before serving so the frosting can soften. Enjoying it at room temperature allows the warm spices to taste their very best.

Can you freeze carrot cake?

You can freeze both frosted and unfrosted cake layers for up to three months without losing any flavor. For unfrosted layers, wrap them tightly in two layers of plastic wrap and a layer of aluminum foil before placing them in the freezer. If freezing a fully frosted cake, place it in the freezer uncovered for one hour to set the icing first. Once the frosting is firm, wrap it securely to protect it from freezer burn.

What gives carrot cake its moisture?

The combination of light olive oil, applesauce, and finely grated carrots provides wonderful moisture to this recipe. Unlike butter, which solidifies when cold, oil remains liquid at room temperature, keeping the cake exceptionally soft. The carrots also release their natural juices into the batter as the layers bake. This creates a tender crumb that stays soft for days.

Should I use pre-shredded carrots?

It is highly recommended to avoid pre-shredded carrots from the grocery store. Those packaged carrots are treated to preserve their stiff shape, which makes them dry, tough, and tasteless in your cake. Grating whole carrots at home takes only a few minutes and delivers a soft, melting texture in the finished bake. The freshly grated carrots also release much more natural moisture into the batter.

Why is my cream cheese frosting runny?

Runny frosting typically happens when the butter or cream cheese is too soft or warm before you begin mixing. It can also occur if you overwork the frosting, which liquefies the sugars and breaks down the fats. Cooling the ingredients slightly and beating them on a lower speed will help prevent this issue. If it is already runny, chilling the frosting in the fridge for thirty minutes usually restores its shape.

How do I get the frosting to hold its shape for piping?

To make the frosting firm enough for piping, chill it in the refrigerator for about thirty minutes before transferring it to your piping bag. You can also add a bit more powdered sugar to stiffen the mixture if needed. Work quickly when piping so the natural warmth from your hands does not heat up the bag. This helps your decorative swirls hold their beautiful ridges.

Can I use vegetable oil instead of light olive oil?

Yes, you can use any neutral-tasting oil like vegetable, canola, or grapeseed oil in this recipe. Light olive oil is fantastic because it has a mild flavor that does not overpower the spices. Avoid using extra virgin olive oil, as its strong, peppery flavor will compete with the cinnamon and carrots. Whichever oil you choose, it will keep your cake wonderfully soft.

Classic Carrot Cake With Cream Cheese Frosting

Description

This easy-to-make carrot cake delivers a moist, spiced crumb and velvety cream cheese frosting without the need for a stand mixer. It is the perfect reliable dessert for any celebration, staying wonderfully soft and flavorful for several days.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup extra light olive oil
3 large eggs, room temperature
1/2 cup unsweetened applesauce
2 cups finely grated carrots
1 cup toasted pecans, chopped
1/2 cup golden raisins

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Instructions

Prepare oven and pans. Preheat oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper.
Whisk dry ingredients. Combine flour, sugars, baking soda, baking powder, salt, and spices in a large bowl, stirring until well incorporated.
Combine wet ingredients. Whisk olive oil, eggs, and applesauce in a separate medium bowl until fully emulsified and pale.
Fold the batter. Pour wet ingredients into the dry mixture and use a silicone spatula to fold together until no dry streaks remain.
Add mix-ins. Gently fold in the grated carrots, toasted pecans, and golden raisins until evenly distributed.
Bake the layers. Divide batter into prepared pans and bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
Cool the cake. Let cakes rest in pans for 20 minutes before releasing onto a wire rack to cool completely.
Frost and assemble. Place the first layer on a platter, frost the top, add the second layer, and finish by frosting the top and sides.

Notes

Use freshly grated carrots rather than pre-shredded varieties to ensure the cake remains moist and tender.
Toast your pecans in a dry skillet before adding them to the batter to significantly boost their nutty flavor.
Bring your eggs and cream cheese to room temperature two hours before starting to ensure a smooth, emulsified batter and spreadable frosting.
Use the spoon-and-level method for measuring your flour to avoid packing it down and creating a dense, heavy cake crumb.
Chill your cream cheese frosting for 30 minutes if it becomes too soft or runny during the assembly process.

Prep Time: 25 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American