Stop Making Dry Carrot Cake! This One Stays Soft for Days

📘 The Home Pastry School, my ebook with 90 Italian and international desserts, explained one detail at a time, including this carrot and walnut layer cake, a vanilla berry layer cake, a banana walnut loaf and a one-bowl cocoa cake: https://luigimutti.com A soft, moist carrot cake that is still tender on day three, with a thick cream cheese frosting that holds and does not run. In this video I show you the five things that keep the moisture in, and the three that steal it, so your cake stays soft for days, even in the refrigerator. 🥕 Ingredients (two 23 cm / 9 in round pans, 12–14 slices) Cake 170 g walnuts (1½ cups), toasted: 130 g inside, 40 g on top 260 g freshly grated carrots (about 4 medium), not squeezed 313 g all-purpose flour (2½ cups) 2 tsp baking powder 1 tsp baking soda ½ tsp fine salt 2 tsp ground cinnamon 1 tsp ground ginger A pinch of nutmeg 300 g light brown sugar (1½ cups, packed) 100 g white sugar (½ cup) 226 g neutral oil (about 1 cup) 180 g unsweetened applesauce (¾ cup) 4 large eggs 1 tsp vanilla extract Cream cheese frosting 450 g full-fat block cream cheese, cool 113 g unsalted butter (½ cup), soft 480 g powdered sugar (about 4 cups), sifted 1½ tsp vanilla extract A pinch of salt Zest of 1 orange (optional) 🔥 Bake at 175 °C / 350 °F for 30–35 minutes. Cool completely before frosting, then chill for 1 hour. Take each slice out 20 minutes before serving. Walnuts, pecans, or no nuts at all? Tell me in the comments 👇 #carrotcake #creamcheesefrosting #layercake #homebaking #pastrychef