Ingredients

• RecipesChevron
• IngredientsChevron
• OccasionsChevron
• Kitchen GearChevron
• Techniques

• Metal Baking Pan$22 At Amazon
• Vitamix Blender$350 $290 At Amazon
• Electric Mixer$40 At Amazon
• Scale$27 At Amazon
• Instant-Read Thermometer$35 At Thermoworks

• I am a seasoned baker and I thought this was below average. Putting the carrots in the food processor muted the carrot flavor. I used shredded carrots, so maybe it would be different with whole carrots. The cinnamon is overpowering as well. It tasted more like a spice cake. LisaNashville, TN12/5/2023
• Lisa
• Nashville, TN
• 12/5/2023
• Not great. But then again, I don’t like carrot cake with chunky bits. And this recipe didn’t do a thing to change my mind. Points for ease though. My five year old had fun making it with me. I like to combine elements from Claire Saffitz’s recipe and BA’s Best Carrot cake. Anonymous1/30/2024
• Anonymous
• 1/30/2024
• YummmAnonymous8/24/2023
• Anonymous
• 8/24/2023
• This cake was amazing! Made it and took to Easter with my family, and everyone loved it. I did modify a bit—didn’t add the pecans, and I didn’t use the dried pineapple or ginger. I used some dried ginger, about 1/2 TBS and added a drained can of crushed pineapple to the fully mixed batter, and it turned out great! Would make again 100 times!LeahBurleson, TX4/10/2023
• Leah
• Burleson, TX
• 4/10/2023
• Maybe the best carrot cake I’ve ever had. The cake was dense and moist with just a hint of crystallized ginger which I thought would over power. The real winner is the frosting it was light as air, tangy and not too sweet. I made this for a dinner party and it got raves and people especially commented on the frosting so don’t skip it. I followed the recipe to a tee and for the frosting I used a whisk attachment on my kitchen aid and whipped it as I would whipped cream. I just had another piece this morning and it was just as good as yesterday. Tom SPhiladelphia 3/5/2023
• Tom S
• Philadelphia
• 3/5/2023

• Lisa
• Nashville, TN
• 12/5/2023

• Anonymous
• 1/30/2024

• Anonymous
• 8/24/2023

• Leah
• Burleson, TX
• 4/10/2023

• Tom S
• Philadelphia
• 3/5/2023

• User Agreement
• Privacy Policy & Cookie Statement
• Your California Privacy Rights
• Accessibility Help
• Condé Nast Store

Directions

1. CakeStep 1Place a rack in middle of oven; preheat to 325°. Lightly coat sides of a 13x9" metal baking pan with nonstick vegetable oil spray. Line bottom of pan with parchment paper. Toast 1½ cups (120 g) pecans on a small rimmed baking sheet until fragrant and deep brown, 12–18 minutes. Let cool; coarsely chop. Increase oven temperature to 375°.Step 2Vigorously whisk 2 cups (250 g) bleached all-purpose flour and 2 tsp. baking powder in a large bowl to combine.Step 3Blend 3 small carrots (10.5 oz.), scrubbed, trimmed, cut into 1" pieces, 3 large eggs, room temperature, 2 cups (packed; 400 g) light brown sugar, 1 cup vegetable oil, 1 Tbsp. ground cinnamon, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 tsp. vanilla bean paste or vanilla extract in a blender until very smooth, about 2 minutes. Add carrot mixture to bowl with dry ingredients and whisk until just combined (some streaks of dry flour should still be visible). Using a rubber spatula, fold in pecans, 1 cup (140 g) finely chopped dried pineapple rings and ¼ cup (45 g) finely chopped crystallized ginger, scraping down sides and bottom of bowl as needed, until well combined. Scrape batter into prepared pan and jiggle to level surface.Step 4Bake cake until golden brown and top springs back when lightly pressed (an instant-read thermometer inserted into the center should register 200°), 25–30 minutes. Transfer pan to a wire rack and let cake cool, about 1 hour. If you prefer to serve the cake unmolded, invert cake onto rack and peel away parchment, then invert cake, right side up, onto a platter.
2. Frosting and assemblyStep 5Using an electric mixer on medium speed, beat 8 oz. cream cheese, room temperature, 2 tsp. vanilla bean paste or vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until smooth, about 3 minutes. Add 2 cups chilled heavy cream and ⅓ cup (67 g) granulated sugar; beat until frosting holds firm peaks, about 5 minutes. Scrape down sides and bottom of bowl; fold gently to ensure mixture is well combined.Step 6Spread frosting over top of cake all the way to the edges with an offset spatula. Using a spoon or offset spatula, create decorative swooshes and swirls in frosting if desired. Dust lightly with ground cinnamon.Do ahead: Cake can be assembled 1 day ahead. Cover and chill. Bring to room temperature before serving.