Moist Carrot Cake

Step 1

Preheat oven to 350°F. Line four 7 inch or three 8 inch round pans with parchment rounds, and grease with non-stick baking spray.

Step 2

In a large bowl, mix together the brown sugar, granulated sugar, and oil until combined.

Step 3

Add in the eggs, 2 at a time. Stir until the batter is smooth.

Step 4

Mix in the spices (cinnamon, nutmeg, and cloves), scraping the sides of the bowl while mixing.

Step 5

Add the baking soda, baking powder, and salt into the batter, and mix in.

Step 6

Add half of the flour, and mix until just combined. Be careful not to over mix!

Step 7

Stir in the buttermilk and vanilla.

Step 8

Mix in the remaining flour. Once the ingredients are fully combined, fold in the grated carrots.

Step 9

Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.

Step 10

For 7-inch cake layers, bake for 25 minutes. If you made three, 8-inch cake layers, bake for about 27 minutes, or until a toothpick comes out clean.

Step 11

Allow the pans to cool for 10 minutes, then run a small offset spatula around the perimeter of the pans to separate the cake layers from the pan.

Step 12

Place cake layers in the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.

Step 13

Use a serrated knife to level the tops of the layers.

Step 14

While the cake layers bake and cool, make the cream cheese frosting.

Step 15

Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment, until smooth.

Step 16

Add in the vanilla and salt, and beat on low until the ingredients are fully incorporated.

Step 17

Slowly mix in the powdered sugar on a very low speed, 1 cup at a time. Alternate with small splashes of cream.

Step 18

If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Step 19

Place 1 cup of frosting in a separate bowl, and color it green with gel food coloring. Place in a piping bag fitted with a Wilton 1M or 2D frosting tip.

Step 20

In a separate bowl, add 2 cups of frosting and color it orange with gel food coloring. Place in a piping bag fitted with a large round piping tip, or an opening cut about 1.5 cm wide.

Step 21

Cover the uncolored cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.

Step 22

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Step 23

Stack the cake layers, adding an even layer of cream cheese frosting between each cake layer with a large offset spatula.

Step 24

Frost the top and sides of the cake with a moderately thick layer of frosting (thicker than a crumb coat), to fully cover the cake layers.

Step 25

Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 26

Pipe vertical lines of orange frosting on the sides of the cake to look like carrots.

Step 27

Pipe green frosting swirls around the top perimeter of the cake to look like carrot tops.