High Altitude Carrot Cake Recipes

HIGH-ALTITUDE CARROT CAKE

Steps:

• Preheat your oven to 350 degrees, and generously grease two 8-inch round cake pans. Optionally, line the cake pans with parchment paper.
• 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.
• 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.
• 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!

SANTA FE CARROT CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans.
• Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl.
• Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans.
• Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes.
• Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.