Ingredients and Weight:
- For the Cake:
- All-purpose flour: 3 cups (360g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 2 teaspoons (6g)
- Ground ginger: 1 teaspoon (3g)
- Ground nutmeg: 1/2 teaspoon (1g)
- Shredded carrots: 3 cups (360g)
- Granulated sugar: 2 cups (400g)
- Brown sugar: 1 cup (200g)
- Eggs: 3 large (150g)
- Vegetable oil: 1 cup (240ml)
- Buttermilk: 1 cup (240ml)
- Vanilla extract: 1 teaspoon (5ml)
- For the Lemon Buttercream Frosting:
- Unsalted butter, softened: 1 cup (227g)
- Cream cheese, softened: 1 cup (227g)
- Powdered sugar: 3 cups (360g)
- Lemon juice: 3 tablespoons (45ml)
- Lemon zest: 1/2 tablespoon (7.5g)
Preparation Time:
- 30 minutes for the cake batter
- 15 minutes for the frosting
Cooking Time:
- 30-35 minutes for the cake layers
Difficulty Level:
Preparation Method Steps:
- For the Cake: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, cream together sugars, eggs, oil, and vanilla extract.
- Add dry ingredients to wet ingredients alternately with buttermilk, beginning and ending with dry ingredients. Beat until just combined.
- Stir in grated carrots.
- Divide batter evenly among prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool completely on wire racks.
- For the Frosting: Beat together softened butter and cream cheese until smooth.
- Gradually add powdered sugar, beating until combined.
- Stir in lemon juice and zest.
- To assemble the cake, place one cake layer on a serving plate and spread with a layer of frosting. Repeat with the second and third cake layers.
- Frost the sides and top of the cake.
Nutritional Information:
Per slice (1/8 of the cake):
* Calories: 575
* Fat: 25g
* Saturated fat: 12g
* Cholesterol: 85mg
* Sodium: 345mg
* Carbohydrates: 80g
* Fiber: 4g
* Sugar: 50g
* Protein: 5g
Dish Characteristics:
- Moist and flavorful carrot cake
- Tangy and creamy lemon buttercream frosting
- Perfect for any lemon dessert lover
- Great for parties and special occasions
User Comments:
- "This carrot cake is the best I've ever had! The lemon frosting is so delicious and tangy."
- "The cake was a perfect balance of sweet and tart. The carrots added a nice moistness."
- "I'm not usually a fan of carrot cake, but this one was amazing! The lemon buttercream frosting was the perfect touch."
- "This cake was a hit at my party! Everyone loved the unique lemon flavor."
- "The cake was easy to make and turned out beautifully. I will definitely be making it again."
Special Precautions and Tips:
- To avoid overbaking the cake, insert a toothpick into the center after 30 minutes. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
- To make the frosting even more tangy, add an extra tablespoon of lemon juice.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
