This carrot cake from Becky Guyton, a home cook in Ohio, is one of our most beloved recipes, perhaps because it achieves the perfect balance of tangy and sweet, spongy and creamy, dense and light. Originally appearing in a 1994 Bon Appétit column, it’s almost as moist as bread pudding. To cut back on the sweetness, just reduce the amount of sugar in the icing to three cups.
Recipe information
Yield
Makes 10 servings
Ingredients
For cake
For frosting
Preparation
Make cake
Step 1
Preheat the oven to 325°F. Lightly grease 3 (9-inch) round cake pans. Line the bottom of the pans with wax paper. Lightly grease the wax paper.
Step 2
Using an electric mixer, beat the sugar and oil in a large bowl until combined. Add the eggs 1 at a time, beating well after each addition. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into the sugar and oil mixture. Stir in the carrots, chopped pecans, and raisins.
Step 3
Pour the batter into the prepared pans, dividing equally. Bake until a toothpick inserted into the center of each comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out the cakes onto the racks and cool completely.
Make frosting and ice cake
Step 4
Using an electric mixer, beat all the ingredients in a medium bowl until smooth and creamy.
Step 5
Place one cake layer on a platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer.
Step 6
Using an icing spatula, spread the remaining frosting in decorative swirls over the sides and top of cake. Serve cake cold or at room temperature.
Do ahead
Step 7
The CAKE LAYERS can be baked 1 day ahead. Wrap tightly in plastic and store at room temperature.
Step 8
The CAKE can be completely assembled and frosted 2 days ahead. Cover with cake dome and refrigerate.
