We absolutely love Dorie Greenspan’s take on carrot cake – it’s a timeless favorite that combines moist layers with warm spices and fresh carrots for an irresistible twist. As baking enthusiasts we’ve turned to her expertise time and again for foolproof results that elevate everyday desserts.
This recipe from Dorie’s acclaimed collection promises that perfect balance of sweetness and texture we’ll crave every season. Join us as we explore why it’s become a go-to classic in our kitchen.
Ingredients
For our rendition of the Dorie Greenspan Carrot Cake Recipe, we select high-quality ingredients that deliver its signature moist texture and warm spice notes. Below, we list them in the order they’re typically incorporated, with prep notes for accuracy and ease.
- 2 cups all-purpose flour: Sifted to ensure a light base for the batter.
- 2 teaspoons baking soda: Leavening agent that helps the cake rise to a fluffy height.
- 1/2 teaspoon salt: Enhances the overall flavor balance.
- 2 teaspoons ground cinnamon: A key spice that infuses the cake with its aromatic warmth.
- 1/2 teaspoon ground nutmeg: Adds subtle depth to complement the carrots.
- 3 large eggs: At room temperature for better incorporation and volume.
- 2 cups granulated sugar: Provides the perfect sweetness to highlight the natural carrot flavor.
- 3/4 cup vegetable oil: Keeps the cake incredibly moist and tender.
- 3/4 cup buttermilk: Adds tanginess and helps achieve that signature soft crumb.
- 2 teaspoons vanilla extract: Pure extract for a rich, inviting aroma.
- 2 cups grated carrots: Freshly grated for a vibrant crunch and sweetness; we recommend using about 4 medium carrots.
- 1 cup chopped walnuts (optional): Toasted for added nutty flavor and texture.
- 1 cup raisins (optional): Plumped in warm water if desired, for bursts of sweetness throughout the cake.
Equipment Needed
To bring Dorie Greenspan’s carrot cake recipe to life, we rely on a few key pieces of equipment that ensure precise preparation and baking. Building on our ingredient list, these tools help us mix, grate, and bake with confidence for that signature moist texture and warm spice profile.
Here’s a breakdown of the essential equipment, organized by their role in the process:
- Mixing Bowls: We need at least two large mixing bowls—one for dry ingredients like flour and spices, and another for wet components such as eggs and oil—to keep everything organized and prevent over-mixing, which maintains the cake’s tender crumb.
- Box Grater or Food Processor: For grating carrots efficiently, a box grater works perfectly for fresh, crunchy pieces that add moisture and texture, or use a food processor if you prefer a quicker, uniform result.
- Measuring Cups and Spoons: Accurate measurements are crucial in our Dorie Greenspan carrot cake recipe, so sturdy sets of these ensure the right balance of flour, sugar, and spices for consistent results every time.
- Electric Mixer or Whisk: An electric mixer speeds up blending the batter smoothly, but a sturdy whisk does the job if we’re aiming for a hands-on approach, helping incorporate air for a lighter cake.
- 9-Inch Round Cake Pans: We recommend two 9-inch pans for even baking and those classic layers; grease them well to achieve the perfect release and prevent sticking.
- Spatula and Rubber Scraper: These tools are indispensable for gently folding in grated carrots and optional add-ins like walnuts, ensuring even distribution without deflating the batter.
- Oven Thermometer: To bake at the precise temperature, an oven thermometer guarantees our cake rises evenly and bakes to golden perfection, avoiding common pitfalls like undercooking.
With this equipment in hand, we’re set to transition seamlessly into the preparation steps.
Instructions
Now that we have our ingredients and equipment lined up, let’s walk through preparing Dorie Greenspan’s carrot cake recipe step by step. We’ll ensure every detail leads to a moist, flavorful cake with warm spices and fresh carrots that delights the senses.
Prep
Before we start mixing, gather and prepare your ingredients to streamline the process. Begin by preheating the oven to 350°F (175°C) for even baking—use your oven thermometer to confirm accuracy. Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper to prevent sticking and ensure the cakes release easily.
Next, grate about 3 cups of fresh carrots using a box grater or food processor, aiming for finely shredded pieces that blend seamlessly into the batter and add a satisfying crunch. Measure out the dry ingredients in advance: 2 cups sifted all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg. For the wet components, crack 4 large eggs into a bowl and have ready 1 1/2 cups granulated sugar, 1 cup vegetable oil, 1/2 cup buttermilk, and 2 teaspoons vanilla extract. If using optional add-ins, chop 1 cup walnuts and measure 1/2 cup raisins to fold in later. This preparation sets the stage for a batter that captures the essence of Dorie Greenspan’s expert balance of textures and flavors.
Mix the Batter
With everything prepped, let’s combine the ingredients to create a smooth, aromatic batter. In a large mixing bowl, whisk together the dry ingredients—flour, baking soda, salt, cinnamon, and nutmeg—until evenly blended, ensuring the spices distribute fully for that signature warm, earthy aroma.
In a separate bowl, use an electric mixer on medium speed to beat the eggs and granulated sugar for about 2 minutes until light and fluffy, then gradually add the vegetable oil, buttermilk, and vanilla extract, mixing until fully incorporated. The mixture should look glossy and smell invitingly sweet. Now, gently fold the dry ingredients into the wet ones using a rubber spatula, stirring just until no streaks remain to keep the batter tender.
Finally, stir in the grated carrots along with any optional walnuts and raisins, folding them in with care to maintain the batter’s moisture and add bursts of texture. At this point, the batter will have a vibrant orange hue and a fresh, vegetal scent mingled with spices, promising a cake that’s irresistibly moist and flavorful.
Bake
Pour the batter evenly into your prepared 9-inch cake pans, using a spatula to smooth the tops for uniform rising. Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, rotating the pans halfway through for even heat distribution.
Keep an eye on the cakes as they bake—the kitchen will fill with the irresistible aroma of cinnamon and carrots, signaling a perfectly golden-brown finish. Once done, remove the pans from the oven and let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This step ensures the layers set properly for easy frosting and a tender crumb.
Frost
Once the cakes have cooled completely, prepare a classic cream cheese frosting to complement Dorie Greenspan’s carrot cake. In a mixing bowl, beat 8 ounces softened cream cheese and 1/2 cup unsalted butter with an electric mixer on medium speed until creamy and smooth, about 2 minutes.
Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract, beating until the frosting is light and fluffy with a tangy sweetness that balances the cake’s spices. If desired, mix in 1/2 teaspoon ground cinnamon for extra depth. Spread a generous layer of frosting between the two cake layers and over the top and sides, using a spatula for an even coat that creates a velvety finish. The frosting should offer a cool, creamy contrast to the warm, moist cake, enhancing every bite with its rich texture and flavor.
Make-Ahead Instructions
One of the beauties of Dorie Greenspan’s carrot cake recipe is its flexibility for planning ahead, allowing us to prepare components in advance without compromising that signature moist texture and warm spice blend. Whether we’re hosting a gathering or simply managing our baking schedule, these strategies help us maintain fresh, delicious results.
Preparing the Cake Layers Ahead
We can bake the carrot cake layers up to 2 days in advance for optimal freshness. Follow these steps to ensure the cake retains its moist, flavorful profile:
- Step 1: After baking the cake as outlined in the previous section, let the layers cool completely on a wire rack.
- Step 2: Wrap each cooled layer tightly in plastic wrap, then place them in an airtight container or resealable freezer bag.
- Step 3: Store the wrapped layers in the refrigerator for up to 2 days or in the freezer for up to 1 month. If freezing, we recommend thawing them overnight in the refrigerator before frosting.
This method preserves the cake’s tender crumb and prevents it from drying out, making it easier for us to assemble the full Dorie Greenspan carrot cake when we’re ready.
Making the Frosting in Advance
The classic cream cheese frosting pairs perfectly with the cake’s spiced notes, and we can prepare it up to 3 days ahead to save time on the day of serving.
- Gather ingredients as per the recipe: Use full-fat cream cheese, unsalted butter, powdered sugar, and vanilla extract.
- Step 1: Whip the frosting according to the instructions, then transfer it to an airtight container.
- Step 2: Refrigerate the frosting immediately to maintain its creamy, fluffy texture. Before using, let it sit at room temperature for about 30 minutes and re-whip briefly to restore smoothness.
- Step 3: For longer storage, the frosting can be frozen for up to 2 months; thaw it in the refrigerator and re-whip as needed.
By prepping the frosting early, we ensure it complements the cake’s fresh carrots and warm spices without any last-minute rush.
Assembling the Cake Ahead
If we want to fully assemble Dorie Greenspan’s carrot cake in advance, here’s how to do it safely:
- Step 1: Once the layers are cooled and frosted, cover the assembled cake loosely with plastic wrap or place it under a cake dome.
- Step 2: Refrigerate the cake for up to 1 day before serving. This allows the flavors—such as the ground cinnamon and nutmeg—to meld beautifully.
- Step 3: Important note: Remove the cake from the refrigerator about 1 hour before serving to bring it to room temperature, enhancing its moist layers and overall appeal.
For a quick reference on storage timelines, we’ve compiled the key details in the table below:
| Component | Refrigerator Storage (Days) | Freezer Storage (Months) | Key Tips |
|---|---|---|---|
| Cake Layers | Up to 2 | Up to 1 | Wrap tightly to avoid freezer burn. |
| Cream Cheese Frosting | Up to 3 | Up to 2 | Re-whip after thawing for best texture. |
| Assembled Cake | Up to 1 | Not recommended | Allow time to reach room temperature before serving. |
By following these make-ahead instructions, we can enjoy the reliable, delicious results of Dorie Greenspan’s carrot cake recipe with minimal effort on the day of enjoyment.
Conclusion
We’ve truly enjoyed exploring Dorie Greenspan’s carrot cake recipe and its timeless appeal. It’s a reliable favorite that brings warmth and flavor to any gathering.
We’re confident you’ll find it just as irresistible, adding it to your baking repertoire for its perfect balance and ease. Give it a try and savor the results.
Frequently Asked Questions
What makes Dorie Greenspan’s carrot cake special?
Dorie Greenspan’s carrot cake stands out for its moist layers, warm spices, and fresh carrots, creating a balanced twist on a classic dessert. Her baking expertise ensures reliable, delicious results with a perfect mix of sweetness and texture, making it a kitchen staple.
What are the key ingredients in this carrot cake recipe?
The recipe uses high-quality ingredients like sifted all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, eggs, granulated sugar, vegetable oil, buttermilk, vanilla extract, grated carrots, and optional walnuts or raisins. These elements deliver a moist texture and warm spice notes for exceptional flavor.
What equipment is needed to make this carrot cake?
Essential tools include mixing bowls, a box grater or food processor for carrots, measuring cups and spoons, an electric mixer or whisk, 9-inch round cake pans, spatulas, and an oven thermometer. These ensure precise preparation and even baking for the best results.
How do I prepare the carrot cake batter?
Start by preheating the oven and greasing the pans. Grate the carrots, then mix dry ingredients (flour, spices, etc.) in one bowl and wet ingredients (eggs, sugar, oil, etc.) in another. Combine them into a smooth batter, pour into pans, and bake at the correct temperature for optimal moisture and texture.
What’s the best way to make the cream cheese frosting?
Beat cream cheese, butter, powdered sugar, and vanilla extract until creamy and fluffy. This simple frosting complements the cake’s spices, enhancing flavor. Apply it after the cake cools for a smooth finish, and store any extras in the fridge.
Can I make this carrot cake in advance?
Yes, bake the layers up to 2 days ahead and store them wrapped at room temperature or refrigerated. Frosting can be prepared 3 days in advance and re-whipped before use. Assemble the cake ahead, letting flavors meld, but serve at room temperature for the best taste and texture.
How should I store the baked carrot cake?
Store unfrosted layers in an airtight container at room temperature for up to 2 days or refrigerate for longer. Once frosted, keep in the fridge for up to 5 days. For freezing, wrap layers tightly and freeze for up to 2 months, thawing before serving to maintain moisture.