Simple Carrot Cake Recipe from The New York Times
The New York Times' simple carrot cake recipe is a delightful treat that combines the warmth of spices with the sweetness of carrots and sugar. This classic recipe is a crowd-pleaser, perfect for any occasion. Let's dive into the step-by-step guide to recreate this delectable dessert at home.
Ingredients
Before you start, ensure you have the following ingredients ready:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
Cream Cheese Frosting
For the frosting, you'll need:
- 8 ounces cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Now that you have all your ingredients, let's start baking!
Step 1: Prepare the cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 2: Mix the wet ingredients
In a large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Mix until well combined.
Beat in the eggs, one at a time, ensuring each egg is well incorporated before adding the next. Stir in the vanilla extract.
Step 3: Combine the dry and wet ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the grated carrots and chopped walnuts (if using).
Step 4: Bake the cake
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting
While the cakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon or two of milk to reach your desired consistency.
Assemble the Cake
Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
Place the second layer on top of the frosting and spread the remaining frosting over the top and sides of the cake.
For an extra touch, you can garnish the cake with chopped walnuts or a sprinkle of cinnamon.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving.
Enjoy your homemade New York Times simple carrot cake! This recipe is sure to become a favorite in your household. Happy baking!