Made with warm spices like cinnamon and cloves, carrot cake is delicious year-round. But, it does feels particularly special in the fall. Just in time for all your autumn hosting, check out this simple carrot cake recipe with buttercream frosting. A great carrot cake is moist, tender and flavourful一and this recipe checks all three boxes. The swiss meringue buttercream is the perfect pairing due to its light and fluffy texture.
This carrot cake can be served two ways, either as one large cake or divided into smaller ramekins for individual portions. This recipe comes from Kristen Hall, the chef and owner of La Fête, a French bistro and wine bar in Birmingham, Alabama. The carrot cake also has a great shelf life, making it great for autumnal hosting.
Carrot Cake With Swiss Meringue Buttercream
Ingredients
Carrot Cake
- 3 ⅓ cups all-purpose flour
- 2 ¼ tsp baking soda
- 1 ¼ tsp salt
- 2 cups white sugar
- 1 cup brown sugar packed
- 1 tbsp cinnamon
- 1 tsp ginger ground
- ½ tsp ground cloves
- 2 ⅛ cups vegetable oil
- 6 large whole eggs
- 4 cups finely shredded carrots packed
- 2 tsp vanilla extract
Swiss Meringue Buttercream
- 1 cup egg whites around 7 large eggs
- 1¾ cups sugar
- 2⅓ cups butter cold and cubed
- ¾ teaspoon salt
- 1 tbsp vanilla extract or one vanilla bean
Instructions
Carrot Cake:
- In a small mixing bowl, whisk dry ingredients, including flour, baking soda, salt, cinnamon, ginger and cloves and set aside.
- In a separate larger mixing bowl, whisk eggs, brown sugar, sugar, vanilla and oil until well blended. Slowly incorporate the dry ingredients into the wet ingredients. Once combined, add finely shredded carrots.
- Spray cake pans with baking spray and bake for 23-25 minutes at 325F. The cakes are done when a cake tester or skewer comes out cleanly.
Swiss Meringue Buttercream:
- In a medium sized bowl, whisk together egg whites and sugar and place over a simmering pot of water to create a double boiler.
- Continue whisking mixture until it reaches 165F.
- Pour meringue mixture into the bowl of a stand mixer fitted with a whisk attachment and whisk until bright white and glossy, approximately 8-10 minutes.
- Remove the bowl, change the whisk to the paddle attachment and place back on the mixer. Slowly add cubed butter until all of it has been incorporated. Turn the mixer speed to medium high and whip until the buttercream is smooth. Add salt and vanilla!
