经典胡萝卜蛋糕
甜点1小时5分钟12 份中等关于此食谱
一款永恒不衰、湿润可口、香料味十足的胡萝卜蛋糕，里面满是新鲜磨碎的胡萝卜，顶部铺着酸爽丝滑的奶油芝士霜。这是那种可靠、讨人喜欢的食谱，值得永久加入你的烘焙轮换单——蛋糕体完美细腻，甜度恰到好处，而且霜层丰富但不过腻。非常适合生日、假日或任何需要一款真正令人满足的自制蛋糕的场合。
步骤说明
- 1
Preheat your Oven to ![350°F]. Grease two 9-inch round Cake Pans, line the bottoms with Parchment Paper, then grease the parchment. Set aside.
- 2
In a Mixing Bowl, whisk together the All-Purpose Flour, Baking Soda, Baking Powder, Cinnamon, Nutmeg, Ginger, and Fine Salt until well combined. Set aside.
- 3
In a large Mixing Bowl, whisk together the Granulated Sugar, Light Brown Sugar, Eggs, Vegetable Oil, Sour Cream, and Pure Vanilla Extract until smooth and fully combined, about 1–2 minutes.
- 4
Add the dry ingredients to the wet ingredients and fold gently with a Spatula until just combined — do not overmix. A few streaks of All-Purpose Flour are okay at this stage.
- 5
Fold in the freshly grated Carrots and the chopped Walnuts / Pecans (if using) until evenly distributed throughout the batter.
- 6
Divide the batter evenly between the two prepared Cake Pans. Smooth the tops with a Spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away slightly from the sides of the pan.
- 7
Let the cakes cool in the Cake Pans for 15 minutes, then turn them out onto a Wire Rack, peel off the Parchment Paper, and let cool completely before frosting — at least 1 hour. Do not frost a warm cake.
- 8
In a large Mixing Bowl, beat the softened Cream Cheese and Butter together with a Hand Mixer on ^[medium-high speed] until completely smooth, light, and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
- 9
Add the Pure Vanilla Extract and pinch of Fine Salt, then add the sifted Powdered Sugar one cup at a time, mixing on ^[low speed] after each addition until incorporated. Once all the sugar is added, increase speed to ^[medium-high] and beat for 1–2 minutes until the frosting is smooth and fluffy. If it's too thick, add Heavy Cream one teaspoon at a time.
- 10
Place one cooled cake layer on your serving plate or cake board. Spread a generous, even layer of frosting (about 1 cup) across the top using an Spatula.
- 11
Place the second cake layer on top, flat side up, and press down gently. Apply a thin layer of frosting all over the top and sides of the cake (this is the crumb coat). Refrigerate for 15–20 minutes to set.
- 12
Apply the remaining frosting to the top and sides of the cake, smoothing with an Spatula. Decorate as desired — extra chopped Walnuts around the edges or on top look beautiful. Refrigerate for at least 30 minutes before slicing for clean, neat cuts. Serve at room temperature.
