Carrot Cake · Two-Layer with Cream Cheese Frosting
Two-Layer Carrot Cake with Cream Cheese Frosting
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Before you start
Gather your ingredients
Swaps for all-purpose flour
Instead of all-purpose flour
- Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
- Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
- Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.
All 4 swaps for all-purpose flour
Cooking for an allergy? Check every label.
Swaps for baking powder
Instead of baking powder
- Baking soda + cream of tartar: ¼ tsp baking soda + ½ tsp cream of tartar for each 1 tsp baking powder. Rises the same if you don't let the batter sit.
- Baking soda + buttermilk or yogurt: ¼ tsp baking soda for each 1 tsp baking powder, and swap ½ cup of the recipe's milk for buttermilk or thinned yogurt. Good rise with a light tang.
- Self-rising flour: Use it for the flour and leave out the baking powder and salt. Each cup has about 1½ tsp baking powder and ¼ tsp salt built in, so it only fits recipes close to that ratio.
Swaps for baking soda
Instead of baking soda
- Baking powder: 3 tsp baking powder for each 1 tsp baking soda. It rises, but bakes come out paler and puffier, cookies spread less, and the extra powder can taste a little bitter.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for ground cinnamon
Instead of cinnamon
- Pumpkin pie spice or apple pie spice: The same amount. Mostly cinnamon, with ginger, nutmeg and allspice or cloves: a little spicier.
- Ground allspice or nutmeg: About ¼ the amount. Much stronger and different, but warm in the same way.
Swaps for ground ginger
Instead of ginger
- Fresh ginger: 1 tbsp grated fresh for each ¼ tsp ground. Brighter and spicier.
Swaps for ground nutmeg
Instead of nutmeg
- Ground mace: A little less. Made from the same fruit; slightly sharper.
- Pumpkin pie spice or allspice: The same amount. Warmer and more cinnamon-forward.
Swaps for eggs
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for granulated sugar
Instead of sugar
- Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
- Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
- Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.
Swaps for brown sugar
Instead of brown sugar
- White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
- White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
- Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.
Swaps for vanilla extract
Instead of vanilla extract
- Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
- Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
- Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.
Swaps for walnuts
Instead of nuts
- Another nut: The same amount. Pecans are sweeter and softer, walnuts slightly bitter, almonds firmer and milder.
- Toasted pumpkin or sunflower seeds: The same amount. Smaller and crunchier, with an earthy taste.
- Leave them out, or use chocolate chips or toasted oats: The same amount (or none). Leaving nuts out doesn't change how a batter bakes.
Cooking for an allergy? Check every label.
Swaps for cream cheese
Instead of cream cheese
- Neufchâtel: The same amount. Lower in fat and a little softer.
- Mascarpone: The same amount. Richer, milder and softer, with less tang.
- Ricotta or cottage cheese, blended: The same amount, blended smooth. Lighter and a little grainy; not firm enough for cheesecake or frosting.
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
Swaps for powdered sugar
Instead of powdered sugar
- Homemade powdered sugar: 1 cup granulated sugar + 1 tbsp cornstarch, blended. Slightly grainier in uncooked frosting; fine in glazes and for dusting.
Swaps for vanilla extract
Instead of vanilla extract
- Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
- Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
- Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.
Swaps for salt
Instead of salt
- Kosher salt: About twice as much Diamond Crystal, or about 1¼ times as much Morton. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Step 1 of 15
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and the bottoms with parchment circles.
line (how to line a pan)
Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid350°F
Step 2 of 15
Peel the carrots and them on the small holes of a box grater.
grate (how to grate)
Grate Rub food over sharp holes to shred it into fine or coarse bits. 1. Set a box grater on a plate or board, or hold a rasp grater over the bowl.2. Hold the food firmly and press it down the grater in long strokes.3. Turn the food as you go so you always grate a flat face.4. Stop when the piece gets small; save the last nub for snacking or the stockpot. Done when: You have even shreds. Cold cheese and cold butter grate cleanest; fresh ginger grates best peeled and frozen. Safety: Stop while there is still a good handle of food left, and use a cut glove if you grate a lot.How to grate cheese, ginger and vegetables: mistakes to avoidStep 3 of 15
In a medium bowl, the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidStep 4 of 15
In a large bowl, the eggs, oil, both sugars and vanilla until smooth.
whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidStep 5 of 15
Add the flour mixture and stir with a spatula until just combined.
Step 6 of 15
Fold (how to fold)
Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoidStep 7 of 15
Divide the batter evenly between the pans.
Step 8 of 15
Bake until the tops spring back and in the center comes out clean.
a toothpick (how to toothpick test)
Toothpick test A quick way to tell if a cake, quick bread or brownie is baked through. 1. Near the end of the baking time, open the oven and pull out the rack.2. Poke a toothpick or thin skewer into the center (the last place to set).3. Pull it straight out and look at it.4. If wet batter clings, bake a few minutes more and test again. Done when: Clean, or with a few moist crumbs for brownies and fudgy cakes. Wet, shiny batter means not yet. How to test a cake with a toothpick: mistakes to avoid350°F
Step 9 of 15
Cool in the pans on a rack.
Step 10 of 15
Turn the layers out, peel off the parchment and let them cool completely.
Step 11 of 15
For the frosting, the cream cheese and butter on medium until smooth with no lumps.
beat (how to beat)
Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoidStep 12 of 15
Add the powdered sugar, vanilla and salt and on low, then medium, just until fluffy. Overbeating makes it runny.
beat (how to beat)
Beat Mix hard and fast, by hand or with a mixer, to blend ingredients fully and add air. 1. Use a mixer on the speed the recipe gives, or a fork or whisk for a few eggs.2. Add eggs one at a time, beating until each disappears before the next.3. Stop and scrape the bowl and beaters now and then.4. Mix on low once flour goes in, just until combined. Done when: The mixture is smooth and even, with no streaks of yolk or white. Safety: Turn the mixer off before you scrape the bowl or reach in.How to beat eggs and batters: mistakes to avoidStep 13 of 15
Set one layer on a plate and spread about 1 cup of frosting over it. Top with the second layer.
Step 14 of 15
Spread the rest of the frosting over the top, letting a little spill over the edge, and leave the sides rustic.
Step 15 of 15
Chill the cake so the frosting firms up before slicing.
All done
Enjoy!
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