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Carrot Cake with Vanilla Swiss Meringue Buttercream | Bakes & Blunders
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Carrot Cake with Vanilla Swiss Meringue Buttercream

I covered this classic Carrot Cake with Vanilla Swiss Meringue Buttercream for a less traditional finish.
Course Dessert
Cuisine American
Keyword Birthday, Cake, Frosting, Holiday, Nuts
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 15 servings
Calories 648kcal

Ingredients

Carrot Cake with Walnuts

  • 335 g sugar
  • ¾ cup canola oil
  • 3 eggs room temperature
  • ¾ cup sour cream
  • ½ cup unsweetened applesauce
  • 2 tsps vanilla
  • 300 g all- purpose flour
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ¼ tsp ginger
  • 2 tsps baking powder
  • 2 tsps baking soda
  • 1 ½ tsps kosher salt
  • 1 cup toasted walnuts chopped
  • 1 lb shredded carrots (about 8 carrots)

Vanilla Swiss Meringue Buttercream

  • 5 egg whites
  • 1 ½ cups sugar
  • 1 lb unsalted butter softened
  • 1 tsp vanilla
  • Pinch of salt

Instructions

Carrot Cake with Walnuts

  • Preheat the oven to 350°F and prepare three 6 inch cake pans. Spray them with baking spray, add a parchment round, and fit with baking strips (if you have them).
  • In a large bowl, beat sugar, canola oil, eggs, sour cream, applesauce, and vanilla until well combined. Set aside.
  • In a medium bowl, sift together the flour, spices, baking powder, and baking soda. Add the salt. Whisk to combine. Remove 1 tablespoon of the dry ingredients and toss with the toasted walnuts in a small bowl. Set aside.
  • Add the dry ingredients to the wet and mix until just combined. Some specks of flour are fine. Add the carrots and walnuts. Gently fold until combined.
  • Place a scant 2 cups of cake batter in each pan. You will have nearly a cup of batter leftover. Bake for 38- 42 minutes, or until the cakes spring back when poked and are just starting to pull away from the edge of the pan.
  • Cool in the pans for 10- 15 minutes, then invert onto a cooling rack to cool completely.

Vanilla Swiss Meringue Buttercream

  • Place the egg whites and sugar in a large heatproof bowl. Whisk to combine and place the bowl over a pot with an inch or two of simmering water. Do not let the water touch the bowl.
  • Heat the egg whites to 140°F- 160°F, whisking regularly. Once warm enough, the mixture will be thick and white. Scrape it into the bowl of your stand mixer fitted with a whisk attachment.
  • Whip on high until the bowl is room temperature, about 15 minutes. You can pack the bowl with frozen veggies or ice to help it cool down.
  • Drop the speed to medium- high and switch to a paddle attachment. Slowly add butter one tablespoon (roughly) at a time. If the mixture is too warm and begins melting the butter, pop the bowl in the fridge to chill for about 5 minutes, then try again.
  • Once the butter is fully combined, add the vanilla and salt. Beat to combine.

Notes

  • To toast walnuts, bake at 350℉ for 5- 8 minutes, tossing occasionally.
  • Feel free to omit the walnuts or swap them out for pecans or another nut.