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High-Altitude Carrot Cake

Servings 8 slices

Ingredients

For the Carrot Cake:

  • 2 2/3 cups flour
  • 2 tsp. cinnamon
  • 1 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1 cup vegetable oil
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 3 cups shredded carrot about 6-8 large carrots
  • 2/3 cup buttermilk

For the Cream Cheese Frosting:

  • 2 8 oz pkgs cream cheese
  • 1/2 cup softened butter
  • 6 cups powdered sugar
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 tbs. heavy cream

Instructions

For the Carrot Cake:

  1. Preheat your oven to 350 degrees, and generously grease two 8-inch round cake pans. Optionally, line the cake pans with parchment paper.
  2. In a medium bowl, stir together the flour, cinnamon, salt, baking soda, ginger, nutmeg, and cloves until combined, and set aside. In a large bowl, or the bowl of a stand mixer, stir together the oil, sugar, and brown sugar until combined. Add in the eggs, vanilla extract, and shredded carrot, and stir until just combined.
  3. Add in the dry ingredients and the buttermilk in alternating additions, starting and ending with the flour mixture, and mixing well between each addition until all the ingredients are added. Pour the batter evenly between your two prepared cake pans, and bake for 35-38 minutes, or until a cake tester comes out clean. Cool completely before frosting.

For the Cream Cheese Frosting:

  1. In a large bowl, beat together the cream cheese and softened butter. Slowly add in the powdered sugar, mixing well to incorporate it completely. Stir in the vanilla extract, salt, and heavy cream, and beat the mixture for several minutes, or until thick and spreadable. Frost your cake as desired and enjoy!