Hand-grating carrots is a labor of love that gives this recipe the ultimate carrot flavor and delicate texture we love in our cake. Not to be outdone, the luscious cream cheese frosting has real vanilla bean to take this cake to the next level. This is the best carrot cake we have ever made.

Quick Info

⏱️ 100 min • 🍽️ 12 servings • ⭐ 95%

Nutrition

758 cal • 9g protein • 107g carbs • 33g fat

Tags

[Vegetarian] • [Desserts] • [Fusion] • [Under 1 Hour]

Ingredients

• Nonstick cooking spray, for greasing
• 2 pounds large carrots, peeled
• 1 cup buttermilk, room temperature
• 2½ cups (322 grams) all-purpose flour
• 1 cup (145 grams) whole wheat flour
• 1 tablespoon (18 grams) baking powder
• 1 tablespoon ground cinnamon
• 2 teaspoon ground ginger
• 1¾ teaspoons kosher salt
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon freshly grated nutmeg
• 2 cups light brown sugar
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon McCormick® vanilla extract
• 1 cup vegetable oil
• 8 ounces (2 sticks) butter, softened
• 16 ounces cream cheese, softened
• 1 teaspoons vanilla extract
• 1 teaspoon kosher salt
• 1 vanilla bean, seeds scraped
• 3 cups powdered sugar

Instructions Preview

1. Preheat the oven to 350°F (180°C). Line th…
2. Make the cake: Grate the carrots on the la…
3. In a large bowl, combine the grated carrot…

…and 10 more steps

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Recipe by: Matt Ciampa, Codii Lopez • From: Tasty 101