I used to bake a lot of multi-layered carrot cakes as a kid. When I was not feeling
particularly inclined to share with my siblings, I would write my name to cover
75% of the cake surface using carrot peels (side note, the peels shrivel up fairly
quickly). This didn’t stop them from eating it, and I don’t blame them. Today, I
would share the cake with whoever wants a slice.
While this carrot cake will taste great any time of year, this particular recipe
includes lemon zest and some lemon juice in the frosting, and a bit less powdered
sugar. The result is more tart and less sweet, which helps to lighten up the dish to
better match the summer weather.
Summer Carrot Cake with Cream Cheese Frosting
I used to bake a lot of multi-layered carrot cakes as a kid. When I was not feeling particularly inclined to share with my siblings, I would write my name to cover 75% of the cake surface using carrot peels (side note, the peels shrivel up fairly quickly). This didn’t stop them from eating it, and I don’t blame them. Today, I would share the cake with whoever wants a slice.While this carrot cake will taste great any time of year, this particular recipe includes lemon zest and some lemon juice in the frosting, and a bit less powdered sugar. The result is more tart and less sweet, which helps to lighten up the dish to better match the summer weather.
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 cups white granulated sugar
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp Kosher salt
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 1 cup vegetable oil
- 4 eggs
- 3 cups grated carrots
- 2 Tbsp prepared mayonnaise
- ½ cup chopped walnuts
- ¼ cup chopped pecans
For the Cream Cheese Frosting:
- 1 stick unsalted butter (softened)
- 8 oz cream cheese (softened)
- 2 cups powdered (confectioners sugar)
- ½ tsp vanilla extract
- Zest of 2 lemons
- Juice of ½ lemon
- ¼ cup extra walnuts & pecans for decorating (roughly chopped, optional)
Instructions
- Preheat your oven to 350F, or about 175C.
- Use some softened butter to lightly grease the insides of two 9-inch round cake pans.
- Cut out some parchment paper into circles to fit snugly in the bottom of the cake pans.
- Lay the parchment paper in the bottom of the two greased cake pans.
- Gently oil the surface of the parchment with a light layer of softened butter or vegetable oil.
- In a large mixing bowl, combine the all-purpose flour, white granulated sugar,
- baking soda, baking powder, Kosher salt, ground cinnamon, and ground allspice.
- Stir these dry ingredients together until they are thoroughly mixed.
- Add in the vegetable oil, and incorporate it well into the dry mixture.
- The result should resemble a coarse sandy mixture.
- Crack the eggs one at a time into the mixture, stirring well after the addition of each egg.
- Fold in the grated carrots, prepared mayonnaise, and chopped nuts.
- *The added mayonnaise helps the final cake come out incredibly moist, it doesn’t make the cake taste like mayonnaise.
- Mix until these added ingredients are evenly distributed throughout the batter.
- Divide the batter evenly into the two 9-inch cake pans that you prepared earlier, and smooth out the top of the batter with a rubber spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and allow them to cool at rom temperature for roughly 30 minutes.
- While the cake is cooling, prepare the cream cheese frosting.
- Using a stand mixer with the whisk attachment, whisk together the softened butter and cream cheese in a large bowl until light and airy.
- Gradually add in the powdered sugar, whisking continuously.
- Finally, whisk in the vanilla extract, lemon zest, and lemon juice, and mix until the frosting is light and fluffy.
- Set the frosting aside at room temperature for later.
- Once the cakes have cooled for 30 minutes, turn them out of the cake pans onto a wire rack.
- Allow the cakes to fully cool for an additional 30 minutes.
- When the cakes have cooled completely, place the first cake layer on a serving
- plate, and spread a layer of the lemon cream cheese frosting on top.
- Add the second cake layer on top of the first frosted cake layer, and frost the top and sides.
- Sprinkle the optional chopped pecans and walnuts over the top of the frosted cake for added crunch and aesthetic appeal.
- Serve your carrot cake, or you can keep it stored in the refrigerator until it is ready to serve.
Notes
This carrot cake tastes great when served a few days after it is made. Try to keep it gently covered with some plastic wrap or on a cake stand with a cover in the fridge.
When cutting cakes, try cleaning off the blade of your slicing knife in between each cut. Especially if you are dealing with more intricate cakes with many layers, this approach will result in a much cleaner final presentation.