Carrot Cake Recipe ATK
This classic ATK carrot cake is wonderfully moist and tender, with a natural sweetness from grated carrots and brown sugar. Warm spices cinnamon, nutmeg, and a hint of cloves create a cozy, aromatic flavor that lingers pleasantly.The cake is rich without being heavy, perfectly balanced with the neutral warmth of vegetable oil and a touch of granulated sugar.
Equipment
- Large mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- Box grater or food processor
- 9×13 inch baking pan
- Parchment paper
- Spatula
- Cooling rack
Ingredients
For the Carrot Cake:
- 100 g light brown sugar packed
- 312 g unbleached all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 4 large eggs
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 450 g medium carrots 6–7 carrots, peeled and grated
- 360 ml vegetable oil or safflower or canola oil
- 210 g granulated sugar
- 1/2 tsp table salt
For the Cream Cheese Frosting:
- 225 g cream cheese softened
- 113 g unsalted butter softened (1 stick)
- 1/4 tsp salt
- 500 g powdered sugar
- 1 tsp vanilla extract
Instructions
Preheat the oven and prepare the pan
- Set your oven to 175°C (350°F). Grease a 9×13-inch baking pan and lightly dust it with flour, or line it with parchment paper.
Mix the dry ingredients
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk them together and set aside.
Mix the wet ingredients
- In a large bowl, beat the eggs, brown sugar, granulated sugar, and oil together until smooth and fully blended.
Add the carrots
- Stir in the grated carrots until they are evenly mixed into the wet ingredients.
Combine wet and dry ingredients
- Gradually fold the dry mixture into the wet mixture using a spatula. Mix until everything is just combined doesn’t over mix.
Bake the cake
- Pour the batter into the prepared pan and smooth the surface. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
Make the frosting
- In a medium bowl, beat the softened cream cheese, butter, and a pinch of salt until smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is creamy and fluffy.
Assemble and serve
- Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve. Any leftovers can be stored in the refrigerator for up to 4 days.
Notes
Nutrition Facts Of Carrot Cake Recipe ATK
Calories: 420 kcal | Protein: 4 g | Carbohydrates: 58 g | Sugars: 37 g | Fat: 20 g | Saturated fat: 7 g | Fiber: 2 g