Very Good Carrot Cake Recipe

Steps

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1. 1
   Preheat the oven to 350°F (175°C). Set out the butter and cream cheese to bring to room temperature.
   ▶ ≈0:18
2. 2
   Peel and shred the carrots using a food processor with grating attachment or a box grater. On a cutting board, run a knife through the shredded carrots several times to break them down further and reduce the fibrous texture.
   ▶ ≈0:24
3. 3
   In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set the dry mixture aside.
   ▶ ≈1:16
4. 4
   In the bowl of a stand mixer, combine the white sugar, brown sugar, oil, vanilla extract, eggs, and applesauce. Mix on low speed until well combined, being careful not to whip air into the eggs.
   ▶ ≈1:28
5. 5
   Add the dry ingredients to the wet mixture in the stand mixer. Mix on medium-low speed until no lumps of sugar or flour remain and everything is evenly combined.
   ▶ ≈2:00
6. 6
   Add the grated carrots and fold them in on low speed until evenly distributed, about 1 minute. Stop the mixer and scrape down the sides to ensure no dry ingredients have escaped.
   ▶ ≈2:16
7. 7
   Divide the batter evenly between two 9-inch springform pans lined with parchment on the bottom and sprayed with pan spray. Place the pans on sheet trays.
   ▶ ≈2:28
8. 8
   Bake in the preheated 350°F oven for 60 to 70 minutes, or until a cake tester comes out clean.
   ▶ ≈3:01
9. 9
   Allow the cakes to cool completely in the pans for about an hour. Cover with plastic wrap and freeze for at least 30 minutes, preferably 2 hours, to firm them up for frosting.
   ▶ ≈4:46
10. 10
    Make the frosting: In a mixing bowl, combine the room-temperature butter, cream cheese, vanilla extract, salt, and sour cream. Whip with the whisk attachment for 3 to 4 minutes until completely smooth and lump-free, scraping down midway.
    ▶ ≈4:58
11. 11
    Add the powdered sugar and cornstarch. Mix on low speed for about 1 minute until the frosting is completely lump-free with a velvety sheen.
    ▶ ≈5:27
12. 12
    Transfer the frosting to a plastic freezer bag or container. Refrigerate while preparing the cakes.
    ▶ ≈5:48
13. 13
    Remove the cooled cakes from the pans. Using a long, thin knife, carefully trim the top and bottom of each cake to create flat surfaces.
    ▶ ≈6:38
14. 14
    Use a bowl or plate just smaller than the cake as a guide and carefully trace around the edge with a paring knife, keeping it vertical, to trim the sides and create clean cylindrical cakes.
    ▶ ≈7:31
15. 15
    Return the trimmed cakes to the freezer for 15 to 20 minutes to firm them up again.
    ▶ ≈8:07
16. 16
    Place the cake on a rotating cake decorating turntable. Squeeze three small dabs of frosting onto the turntable, place a cardboard circle, add three more dabs, then set the first cake on top.
    ▶ ≈8:21
17. 17
    Pipe a 1/2-inch layer of frosting from edge to edge, then use a flat spatula to spread it evenly. Ensure the middle layer is level.
    ▶ ≈8:40
18. 18
    Place the second cake on top and press gently. Apply a thin crumb coat of frosting (about 1/16 inch thick) over the entire stacked cakes to seal in crumbs.
    ▶ ≈8:52
19. 19
    Refrigerate or freeze the cakes for 25 minutes to set the crumb coat.
    ▶ ≈9:12
20. 20
    Apply a generous layer of cream cheese frosting over the entire cake, ensuring even coverage. Keep a thick bead of frosting under the spatula and use gentle pressure to spread evenly.
    ▶ ≈9:33
21. 21
    Press the toasted chopped pecans onto the sides of the cake. Use a dull knife to scrape off any excess pecans from the bottom edge.
    ▶ ≈10:19
22. 22
    Carefully lift the cake off the turntable with a spatula and transfer it to a serving plate. Chill until ready to serve.
    ▶ ≈10:59