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Charm City carrot cake with Duff's cream cheese icing

Time 1 hour 15 minutes
Yields Serves 12 to 16
Charm City carrot cake with Duff’s cream cheese icing

Carrot cake

1

Heat the oven to 350 degrees.

2

Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.

3

In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.

4

Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.

5

Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.

Cream cheese icing and assembly

1

In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.

2

Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.

Adapted from Duff Goldman’s Charm City Cakes.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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