Carrot Cake
I’m a dreamer. As I child, I dreamt I would play in the World Cup, challenging the likes of Mia Hamm. As a teenager, I dreamt I would drive around in a brand new VW Bug, with a fresh flower occupying its interior vase. As an adult, I dreamt I would be a baker.
I never played in the World Cup. Nor did I get that green VW Bug (besides the model car my dad bought as a cruel joke on my sixteenth birthday). But I baked. I know that doesn’t necessarily make me a baker. My business card still reads designer. And I sit at a desk all day rather than stand in a kitchen over a mixer.
A couple weeks ago, a friend asked me to bake a cake for her 40th birthday. I was elated. She asked me to bake her cake as opposed to going to the bakery down the street. At least that’s how it registered in my mind. I’ve made cakes before, but always for parties that I am in attendance. It’s not the same. But this time I was commissioned. I don’t know if she’ll ever know the power of that question—will you bake a cake for me? A dream affirmed is something magical.
It’s good to dream. To believe you can accomplish something outside of your current reach. Sure, many dreams die unfulfilled. World Cup—case in point. But a life without dreams seems dark. Light a candle with me. And blow it out. What do you wish for?
When I grow up, I want to be a baker.
Ingredients
Instructions
- Cake. Preheat oven to 350°. Line two 9" round cake pans with parchment paper. Whisk together carrots, eggs, sugar, oil, buttermilk, and vanilla extract. (To grate carrots, use grater, VitaMix, or foor processor.)
- In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.
- Distribute batter evenly between the pans. Bake for 30-40 minutes or until cake tester comes out clean. Allow cakes to cool completely before icing. To remove cake from pan, loosen edges with an offset spatula and discard parchment paper.
- Frosting. Place one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes. Pour into small bowl and refrigerate for 15 minutes to cool.
- Once cooled, cream together browned butter, regular butter, and cream cheese until smooth. Add vanilla extract and salt. Mix.
- Add powdered sugar one cup at a time. Mix well between each addition. After 3 cups, taste to see if additional sugar is necessary.
- Assembly. Place bottom layer of cake on cake stand, leveling the top if necessary. Add a layer of icing. Place second layer on top, leveling if necessary. Dirty ice the cake. Place in refrigerator for 20 minutes to chill. Finish icing the rest of the cake using an offset spatula. Using the back of a spoon, drag circles in the top of the cake for the swirl effect.
- Garnish. Sprinkle with toasted coconut if desired.
- Refrigerate. Serve cake at room temperature.
Notes
• For in-depth cake assembly instructions, click here.
Great post & fantastic baker! I also dream and I was once told to “Dream BIG”!
Thank you! I like the sound of Dream Big!
I love this post – it’s so wonderful being able to share what you bake and this cake just look beautiful.
I’m a dreamer, too. As a dreamer, you have to learn to act, though. I sometimes struggle with this.
Oh, and the cake is just beautiful, and the brown butter cream cheese frosting sounds too good.
I’m with you. The acting part is hard. Especially knowing when.
I’m the 40-year-old birthday girl! And TWO persons’ dreams came true.
This was the best carrot cake I’ve ever had, baked by a friend whose TRUE baker identity is always showing in that tell-trace of flour on her nose, even when she’s stuck behind her office desk.
This recipe’s winning ingredients?– the brown butter cream cheese icing. You will not be disappointed. Second: the garnish. An informal poll conducted in the mail room of our office concluded that grown-ups garnish their cakes with real fruits and nuts harvested from the earth. Coconut is one of those; caramel-colored TOASTED coconut was a genius. Beautiful. Be still my heart. Thanks, Mia Baker!
You made my year Marcy!
Funny – when I grow up I want to be a baker too! Also, my birthday is next week and I’m making a carrot cake for myself. This recipe looks lovely! Thanks
What a beautiful cake! I love the toasted coconut garnish.
Thanks Sally!
Your recipes and photos inspire me to get in the kitchen NOW. I’ve been hankering for carrot cake lately, this may be the one I try.
p.s. you ARE a baker!
p.p.s. the chicken pot pie was delish. a hit w/the fam. thank you!
You inspire me too, lady! Every time I look at your pictures, I’m in awe! So glad you liked the Chicken Pot Pie.
i’m gonna have to try this one because my husband loves carrot cake and LOVE the first image!
that looks amazing! we love carrot cake too. So glad you came by my site so i could find yours
Thanks Alison! So glad to “meet” you!
Oh I am sold with the brown butter cream cheese frosting alone!
This cake looks absolutely perfect!!
I think I just died and went to heaven. T.H.I.S cake….looks absolutely delectable. I am saving this to attempt in the near future.
This is so beautiful. Your photos are amazing!
I’ve always been a dreamer, too. Let’s hope that the dreaming never ends! I loooove carrot cake. That lead pic is just…jaw-dropping.
Cheers to being life long dreamers!
OMG! My dad did the exact. same. thing. to me! Yellow bug.
Pranksters.
No way?! It’s a cruel world out there
This looks just wonderful!
To tell you the truth, when I saw that first picture, I literally wanted to lean over and take a bite out of that cake. Like I didn’t want a slice and a fork, I just wanted to eat it as is. Not many food pictures make me feel so compelled! Great job.
I’m honored. Thank YOU for your kind words Kathryne!
i absolutely love this post! i’ve always been a dreamer & it’s so wonderful to have them affirmed!
by the way, carrot cake is my absolute favorite cake. my mom would make it every single year for my birthday. your cake is gorgeous & totally made me wish i had a slice of it right now! love your photos!
This looks delicious. Would love for you to share this with us over at foodepix.com.
I want to be a baker too. (That’s why… shhhh… I applied to baking school last week.) Dream big, lady, dream big.
Congratssss! That’s awesome!
I don’t think I’ve seen a cake so beautiful! You are amazing!!
Your carrot cake looks amazing! And with the brown butter frosting, you can’t go wrong
When I grow up, I want to be a baker too…. what a dream!
What a sweet, sweet story, and I agree, it’s such an honor to be asked to make food you love for others. Your photos look divine, and I’m with Kate—hand us a fork NOW. Lord girl, you do it right.
this looks sooo good! just saw it on Tasteologie.
I love your story and it makes me so happy FOR you. That is just fabulous….I want to be a baker when I grow up, too. Or a photographer.
lovely story and a lovely cake! Btw I made your enchilada sauce last week and it was a big hit!
This is sooooo yummy!!!!
this looks very yummy. My mother loves carrot cake. I will have to try and make this for her.
What a good looking cake!! I was asked to make a red velvet cake for one of hubbies co-workers and I had the exact same reaction you did. My first ever cake that was requested by a non-family member! That frosting looks wonderfully sinful! Keep dreaming my friend!!
Absolutely stunning finish to the cake!
Came across this recipe on the feature by Something Swanky, and I absolutely love your blog! I browsed through some of your recipes and they all look fantastic. Glad to be your newest follower
I really like your blog, with appetizing pictures and simple instructions your site is motivation for baking. Trust me, I am no baker. Recently I made a box carrot cake; let’s just say the taste was motivation to learn how to make it from scratch. So I called the known baker in my family, my aunt. She gave me a simple recipe and I enjoyed it. The only reason why my boyfriend was able to get the last piece was because carrot cake is his favorite. I’ve been thinking about making another one, just because it tasted so good. But after seeing your beautiful version, I want to make one for my boyfriend’s birthday that looks just like that!
Looks scrumptious, bet it taste even better
I substituted apple sauce for oil and it turned out perfectly! Thanks.
[...] Carrot cake is one of the best cakes ever. This one looks [...]
hi, do you think it’s possible to skip the whole wheat flour and just use 3 cups of all purpose flour ?
Yep, that should work just fine. Hope you love the cake!
This recipe looks/sounds absolutely wonderful! I bake a carrot cake twice a year when we visit my sister because it’s her favorite. I’m going to have to sneak this in and see what she thinks. Thank you for sharing!
I love the minimalist style of the carrot cake photo! It looks so delicious. Can’t wait to try it out (:
Granddaughter and her boyfriend baked this cake for my husband’s 80th birthday. Pure Heaven! Tempted to lick the plate. The extra touches – browned butter and coconut – were
truly gourmet. Thanks so much!
This brightened my week so much! Thanks for letting me know. Hope your husband had a very happy 80th! Just celebrated my grandma’s 80th a summer ago. Good memories!
[...] and a carrot cake [...]
I just finished baking this cake, & all I can say was aaaahhhh!!!! It is simply delicious!!!!! I was wondering if it should be kept in the frig at all times?? I have never put them in there before but I noticed that the icing may firm up a bit by being in there. Thanx again gurl lol!
Yeah! Glad you like it! About to publish another cake with this frosting. I usually keep this one in the fridge because of the cream cheese. I’ll cut a slice (which is easier to do when cold) and let it come to room temp before serving. I know others that keep cream cheese frosting at room temperature. I’m sure it’s fine. But in the summer, I definitely keep it in the fridge to keep the frosting from getting too warm. Hope this helps!
Thanx Melissa!!! I really like the icing texture with the cake being in the fridge & you are right it does cut easier. Thanx for responding back. You are so sweet & I dream big too.. Lol. I will stay tuned to try your new recipe.
I made this cake a few days ago and was blown away at how amazing it was. I’ve never had a carrot cake I’ve liked before until now. My daughter is now requesting this to be her birthday cake!
16 years ago I bought a coffee shop and became a Batista after getting a Ba in advertising. 2 years ago I decided to change my job title to baker- and started baking for my coffee shop. Its something I never would have imagined loving so much. I say go for your dream and do whet makes you happy!
Haha I became a barista not Batista.
Made this today…served it a few hours age…verdict…the bomb!!! The browned butter took this carrot cake to a higher, nirvana-like level of haute cuisine…I shamelessly copied your “back of spoon” technique…made a nest of the toasted coconut …and added three small valrhona white chocolate feuilletée eggs…OMG. It was tall and pretty…and elegant!…I am not only bookmarking this generous offering…if I could I would seriously TATTOO it into my computer’s archives…it is that good people. Do not hesitate to make this kind readers…Fauxmartha is the cake-master.
This looks beautiful. Carrot cake is my husbands favorite and I am always on the lookout for a good recipe.
P.S. Your design aesthetic is fantastic.
This carrot cake is the best I have ever made! It’s moist and turned out beautifully! The brown butter cream chesse frosting is to die for!!
You are a baker! I want to frost and bake like you when I grow up!!