Claire Saffitz Carrot Cake Recipe
Claire Saffitz carrot cake recipe features a moist, spiced cake layered with tangy cream cheese frosting. It combines grated carrots, cinnamon, nutmeg, and crushed pineapple for sweetness and texture. The cake is tender and flavorful, balanced by the smooth, slightly tangy frosting. Perfect for celebrations or cozy treats, it’s a classic carrot cake with a delicious homemade twist.
Equipment
- Large mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Box grater or food processor (for grating carrots)
- Rubber spatula
- 9-inch cake pans (x3)
- Cooling racks
- Whisk
Ingredients
For the Cake:
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 1 cup buttermilk room temperature
- 1 tablespoon finely grated fresh ginger
- 2 teaspoons Diamond Crystal kosher salt or 1 ½ teaspoons table salt
- 4 large eggs room temperature
- 2 1/2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cups pecan or walnut pieces/halves
- 1 pound carrots coarsely grated (about 3 cups)
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup neutral oil vegetable or grapeseed
For the Cream Cheese Frosting:
- 1 pound full-fat cream cheese Philadelphia preferred, room temperature
- 2 sticks unsalted butter 1 cup, room temperature
- Generous pinch kosher salt
- 1 pound powdered sugar about 3½ cups, sifted if clumpy
- 2 teaspoons vanilla extract
Instructions
Start with the Oven and Pans
- Go ahead and preheat your oven to 350°F (175°C). While that’s warming up, grease and flour three 9-inches round cake pans. For extra peace of mind when it’s time to take the cakes out, line the bottoms with parchment paper.
Mix the Dry Ingredients
- In a big mixing bowl, whisk together your flour, baking powder, baking soda, cinnamon, ginger, cloves, and a pinch of salt. Set that aside for now.
Whisk Together the Wet Ingredients
- In a separate large bowl, beat the brown sugar, white sugar, and oil until it looks nice and blended. Add the eggs one at a time, giving it a good mix after each one. Stir in your vanilla and freshly grated ginger—it smells amazing already!
Bring It All Together
- Now, add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry mix. Don’t over mix just enough to combine everything. Gently fold in the grated carrots and chopped nuts at the end.
Time to Bake
- Pour the batter evenly into your prepared pans and slide them into the oven. Bake for 50 to 60 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean. Let the cakes rest in the pans for about 10 minutes, and then carefully turn them out onto wire racks to cool completely.
Make the Frosting
- In a large bowl, beat together the cream cheese and butter until it’s smooth and fluffy—this should take 3 to 5 minutes. Slowly add the sifted powdered sugar, mixing until light and airy. Stir in the salt and vanilla extract to bring it all together.
Frost and Finish
- Once the cakes are completely cooled, spread a generous layer of frosting between each layer, then cover the top and sides. If the frosting feels too soft, pop the cake in the fridge for a bit to help it set before serving.
Notes
Nutrition Facts Of Claire Saffitz Carrot Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 480 kcal |
| Fat | 30 g |
| Carbohydrates | 50 g |
| Protein | 5 g |
| Sugar | 35 g |
| Fiber | 2 g |