Incredibly Moist 3 Layer Carrot Cake with Cream Cheese
EQUIPMENT
INGREDIENTS
Cake batter:
- 6 eggs
- 1¼ cups/250 grams brown sugar
- ½ cup/100 grams white sugar
- 1¼ cup/250 grams oil
- 2½ cups/325 grams all-purpose flour
- 2½ teaspoons baking powder
- 4 carrots, peeled and grated
- 1 teaspoon cinnamon
Cream cheese frosting:
- 1 cup/250 grams cream cheese
- 1 cup+ 1 tablespoon/250 milliliters heavy whipping cream
- ⅔ cup/80 grams powdered sugar
- 2 tablespoons instant vanilla pudding
INSTRUCTIONS
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk the eggs, brown sugar, and white sugar for 5-6 minutes. Add the oil and mix, then add the flour and continue to mix until you have a smooth batter. Add the grated carrots and mix until you have a uniform mixture.
- Pour the cake batter into a round 9.5”/24 cm baking pan and bake for about 45-55 minutes or until a toothpick comes out with moist crumbs.
- Remove the cake from the oven and let it cool outside until completely cooled.
- In the mixer bowl, place the cream cheese, heavy whipping cream, and powdered sugar. Mix until you have a frosting, then add the vanilla pudding and mix again until it’s stable.
- Once the cake has cooled, remove it from the baking pan and divide it into 3 equal layers. Spread about 1/3 of the frosting on each layer and assemble the cake in layers. Put the cake in the refrigerator for at least 3 hours to set.
MY NOTES
FAQ
Why is my carrot cake not fluffy?
There could be several reasons why your carrot cake isn’t fluffy. First, ensure that you haven’t overmixed the batter, which can make it dense. Secondly, using too much carrot or excess moisture in the carrots can weigh down the cake. Be sure to properly drain and pat dry the grated carrots. Also, not sifting the dry ingredients may result in clumps, affecting the cake’s texture. Lastly, the leavening agents (baking powder or soda) might be expired or not used in the right proportions.
Why does my carrot cake always sink in the middle?
A sinking center in your carrot cake can be caused by various factors. First, ensure you’ve used the correct leavening agents and measurements, as too little or expired baking powder or baking soda can result in a sunken cake. Overmixing the batter can also cause structural weakness. Additionally, opening the oven door too soon or too often during baking can lead to a sudden temperature drop, causing the cake to collapse. Finally, ensure the cake is baked for the recommended time; underbaking can lead to an unstable center.
How to fix dry a carrot cake
One method is to make a simple sugar syrup by combining equal parts sugar and water, heating it until the sugar dissolves, and then brushing the syrup over the cake’s surface. This can add moisture and sweetness. Another option is to add a moist filling, such as a cream cheese or fruit-based layer, between cake layers. Alternatively, you can slice the cake into thin layers, brush them with a flavored syrup or simple syrup, and then assemble the layers with a moist frosting. This will not only add moisture but also enhance the cake’s flavor.
Can I make this carrot cake with cream cheese using cupcakes?
To make the carrot cake with cream cheese as cupcakes, simply pour the batter into cupcake liners placed in a muffin tin. The baking time typically ranges from 18 to 22 minutes at 350°F (175°C). However, it’s important to monitor them closely. When a toothpick inserted into a cupcake comes out with a few moist crumbs, they’re ready.
How to store carrot cake with cream cheese
Place the cake in an airtight container or cover it tightly with plastic wrap. Ensure the container is clean and dry to prevent moisture buildup. Then, store it in the refrigerator. The cream cheese frosting can soften and become unsafe at room temperature, so refrigeration is essential. Ideally, consume the cake within 3-4 days for the best taste and texture.
If the cake is already cut, you can cover the cut edges with plastic wrap to minimize drying. When serving, allow it to come to room temperature for about 20-30 minutes to enhance its flavor.
