Carrot Cake
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Sugar, spice, and everything nice – that’s what this classic carrot cake is made of! You’ll love the perfect blend of warm spices, the cake’s irresistible texture, and of course, the rich cream cheese frosting.
When my kids were little, I started a small baking business focused on making cakes and cupcakes that were not only beautiful but also delicious. During that time, I devoted weeks to perfecting my recipes for all the classic cake flavors. This is the carrot cake recipe that won me over. It’s got the perfect mix of spices, an ultra-moist crumb, and a luscious cream cheese frosting. But what really sets it apart is its texture; while many carrot cakes tend to be heavy and dense, this one is light and tender.
You can make the recipe as a 9-inch layer cake or a 9×13-inch sheet cake. And if you’re on the lookout for more tried-and-true cake recipes, be sure to check out my Vanilla Birthday Cake, Chocolate Lover’s Chocolate Cake, and classic Yellow Cake. Each one comes with practical tips to help take your cake baking to the next level.
Table of Contents
“Made this for Easter as a 9-inch layer cake, and it was wildly popular. Everyone thought it was less oily than a typical carrot cake (good thing!) and that the icing was light and fluffy.”
What You’ll Need To Make Carrot Cake
For the Cake
- Dried currants: Add sweetness and bursts of flavor throughout the cake. Feel free to omit them if you’re not a fan.
- All-purpose flour: Forms the structure of the cake.
- Baking soda: Acts as a leavening agent, helping the cake rise.
- Cinnamon, nutmeg, allspice, cloves: Provide warm, aromatic spice notes that enhance the flavor of the cake.
- Pecans or walnuts: Contribute a crunchy texture and nutty flavor to the cake. Feel free to leave them out if you prefer your carrot cake without nuts.
- Eggs: Bind the ingredients together and add moisture.
- Granulated sugar: Sweetens the cake and contributes to its tenderness.
- Dark brown sugar: Adds depth of flavor, moisture, and a slightly caramelized taste to the cake.
- Vegetable oil: Provides moisture and helps keep the cake tender.
- Finely shredded carrots: The star ingredient, adding moisture, sweetness, and a distinct carrot flavor to the cake.
- Jump to the printable recipe for precise measurements
For the Frosting
- Cream cheese: Forms the base of the frosting, providing creaminess and tanginess.
- Butter: Adds richness and enhances the flavor of the frosting.
- Vanilla extract: Infuses the frosting with a subtle vanilla flavor.
- Confectioners’ sugar: Sweetens the frosting and helps achieve the desired consistency.
- Pecans or walnuts: Optional addition for decorating the cake.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Carrot Cake
Position a rack in the center of the oven and heat the oven to 350°F. Spray two 9-inch cake pans (or a 9×13-inch cake pan) with nonstick cooking spray with flour, like Baker’s Joy or Pam with Flour. Line the bottom of each pan with parchment paper; lightly spray the paper with nonstick spray with flour.
In a small bowl, soak the currants in ½ cup hot tap water for 15 minutes. Drain and set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
Transfer ¼ cup of this mixture to a small bowl and add the drained currants and chopped nuts; toss to combine.
In a large bowl, whisk the eggs, granulated sugar, and brown sugar until blended. Add the oil and whisk until evenly combined.
Add the flour mixture, carrots, and the currant-nut mixture.
Stir with a rubber spatula until evenly incorporated.
Scrape the batter evenly into the prepared pans.
Bake until a toothpick inserted in the center of the cakes comes out clean, about 40 minutes. Let cool in the pans on a rack for about 30 minutes, then invert the cakes onto the rack, remove parchment paper, and cool completely.
Step 2: Make the Cream Cheese Frosting
Once the cake layers are cool, make the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add 4 cups of the confectioners’ sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
Step 3: Assemble and Frost the Cake
When the cake layers are completely cool, place one cake layer on a cake platter or serving plate. Using an offset spatula or butter knife, spread half of the frosting over the first layer.
Top with the second layer, then spread the remaining frosting over the top of the cake, swirling decoratively. Sprinkle the nuts around the edges of the cake, if using.
Frequently Asked Questions
Absolutely! Carrot cake keeps beautifully. You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. If you’ve already frosted the cake, keep it in the refrigerator. Just remember to bring it to room temperature before serving for the best flavor and texture.
Yes, carrot cake layers freeze nicely. To freeze, wrap the unfrosted cake layers individually in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you’re ready to use them, thaw the layers overnight on the countertop before frosting and serving. Note: It’s best to freeze the cake unfrosted, as the frosting may not maintain its quality once frozen and thawed.
Absolutely! While currants and nuts add texture and flavor, they are not essential to the structure of the cake. You can omit them without affecting the overall result.
Video Tutorial
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Carrot Cake
Sugar, spice, and everything nice – that’s what this classic carrot cake is made of! You’ll love the perfect blend of warm spices, the cake’s irresistible texture, and of course, the rich cream cheese frosting.
Ingredients
For the Cake
- ½ cup dried currants
- 2¼ cups all purpose flour, spooned into measuring cup and leveled off
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¾ cup pecans or walnuts, coarsely chopped
- 4 large eggs
- 1½ cups granulated sugar
- ½ cup (packed) dark brown sugar
- 1¼ cups vegetable oil
- 2½ cups (packed) finely shredded carrots, from 1 pound of carrots (see note)
For the Frosting
- 8 oz cream cheese, at room temperature
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- Pinch salt
- 4 cups confectioners' sugar
- ½ cup pecans or walnuts, coarsely chopped (optional)
Instructions
For the Cake
- Position a rack in the center of the oven and heat the oven to 350°F. Spray two 9-inch cake pans (or a 9x13-inch cake pan) with nonstick cooking spray with flour, like Baker’s Joy or Pam with Flour. Line the bottom of each pan with parchment paper; lightly spray the paper with nonstick spray with flour.
- In a small bowl, soak the currants in ½ cup hot tap water for 15 minutes. Drain and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Transfer ¼ cup of this mixture to a small bowl and add the drained currants and chopped nuts; toss to combine.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar until blended. Add the oil and whisk until evenly combined. Add the flour mixture, carrots, and the currant-nut mixture, and stir with a rubber spatula until evenly incorporated.
- Scrape the batter evenly into the prepared pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 40 minutes for 9-inch layers or 45 minutes for a 9x13-inch sheet cake. Let cool in the pans on a rack for about 30 minutes, then invert the cakes onto the rack, remove the parchment paper, and cool completely.
For the Frosting
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners' sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
- After the cake layers have completely cooled, assemble and frost the cake. Decorate the edges with the nuts, if using. The cake keeps nicely for up to 3 days when stored under a cake dome in the refrigerator. Bring to room temperature before serving.
- Note: To shred the carrots, simply use the small holes on your handheld or box grater. If you prefer, you can also roughly chop the carrots, place them into a food processor fitted with the steel blade, and pulse them until they're very finely chopped, about the consistency of couscous.
- Note: This recipe provides just enough frosting to ice a 9-inch layer cake (or to generously frost a 9x13-inch sheet cake). For a more generous layer of frosting on a layer cake, consider leaving the sides bare—it's pretty that way—or boost the frosting amount by 50% for fuller coverage. (The adjusted quantities would be: 12 oz of cream cheese, 12 tablespoons of butter, 1½ teaspoons of vanilla extract, a generous pinch of salt, and 6 cups of confectioners' sugar.)
- Freezer-Friendly Instructions: The cake layers can be frozen for up to 3 months. To freeze, wrap the unfrosted cake layers individually in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you're ready to use them, thaw the layers overnight on the countertop before frosting and serving. Note: It's best to freeze the cake unfrosted, as the frosting may not maintain its quality once frozen and thawed.
Nutrition Information
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- Per serving (24 servings)
- Calories: 401
- Fat: 23 g
- Saturated fat: 6 g
- Carbohydrates: 46 g
- Sugar: 35 g
- Fiber: 2 g
- Protein: 4 g
- Sodium: 246 mg
- Cholesterol: 52 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Hi jenn
I want to add pineapple to the carrots cake.If yes how much?
Thanks
Hi Fanny, I’d add no more than 1/2 cup — and be sure it’s well drained if using canned. Enjoy!
My 5 year old daughter requested carrot cake for her birthday (she is obsessed with bunnies and loves carrots, and of course a bunny would want a carrot cake). The recipe I have used in the past is heavy so I decided to give this one a try. First off I don’t have a food processor so I grated the carrots using the smallest size, thinking it would be closer to the texture from the food processor. I also left out the nuts because my other children aren’t a fan. Other that that I followed the recipe exactly and it turned out perfectly!!! My daughter loved it.
I should mention I did a 9in layer cake, I was really worried about not using parchment paper. But after reading the reviews I saw that Jenn advised against using paper liners for cupcakes so I decided to trust her and just buttered and floured the pans. Both layers came out easily! This will forever be my go to carrot cake recipe.
This turned out great! Thank you!
Jenn! You never fail me!
Made this cake and it turned out perfect!
💕
This recipe is amazing! I use all the time and get so many compliments! What can I use in place of the eggs in this cake, someone requested an eggless carrot cake and im not sure what i can use as a substitute?
Hi Nicola, So glad you like this cake! A number of my readers that avoid eggs have mentioned that they use flax eggs when baking. I think you could also use a store-bought egg substitute. Hope that helps!
I made this yesterday for my mom’s 84th birthday. It was easy and DELICIOUS!! A family favorite! Thank you for a great recipe!
Hi Jen, Can this recipe work in a bundt pan? If so, at what temperature and for how long?
Every recipe I have tried of yours has been a winner! Thank you for making me a better cook
Anna 🙂
Hi Anna, so glad you enjoy the recipes! I do think you could make this in a bundt pan; just be sure to use a baking spray with flour in it so it doesn’t stick. Baking temp will be the same and it should take about 60 minutes give or take, so keep an eye on it!
I tried this recipe over the weekend and took it in to the office. Everyone loved it! 😀 They said it was the best carrot cake they’ve had and these came from the carrot cake lovers! Now, they all think I’m a professional baker haha. You best believe I shared the recipe with all who asked – too good to keep to myself.
Thanks Jenn for sharing this with us 🙂
My sister requested carrot cake for her 70th birthday and I chose this recipe. I made it as a 2-layer cake and it turned out perfectly with the correct amount of frosting. The only substitute I made to the recipe was I used coconut oil.
Everyone raved about the cake.
Hi Jenn. Do you think that if I followed the directions exactly but omitted the walnuts for this carrot cake recipe it would turn out just as good? Thank you!
Yep – it will still be great – enjoy! 🙂
Hi, Jenn, does this cake need to be refrigerated since it has cream cheese frosting? Or is it OK to sit out on the counter? Thanks.
Hi Laurie, technically it should be refrigerated, but I’ve stored it on the counter and it’s been perfectly fine.
I’d like to make the carrot cake as cupcakes! I’m baking treats for my contractor as he renovates my condo– and cupcakes will be easier for him and other workers to eat while on the job! How should I adjust the baking time? And anything else? I love your blog and I bought your cookbook. You’re my favorite chef! Thank you!
Hi Sally, thanks for the nice words about the recipes – so glad you enjoy them! 🙂 I’ve never made this into cupcakes but I think that it would work. Because the batter for the cake is so liquidy, though, I wouldn’t use cupcake liners and instead, grease and flour the cupcake pan (or use non-stick cooking spray with flour). I’d start checking them for doneness after about 20 minutes. Hope the contractors enjoy!
Made this with Bob’s Red Mill Gluten-free 1-to-1 Baking Flour and it turned out perfectly. I have your cookbook and have made almost everything on your website (Even though I’ve not taken time to post reviews for each recipe online I’d give 5-star ratings to them all)! Thank you for sharing your talent and expertise in the kitchen!
This recipe is delicious! I am so happy I found your site, my husband is too!
This sounds delicious, Jenn. Have you ever halved the recipe? Would that work? If so, what size pan should I use, and how would that affect the baking time?
Hi Davinia, You could cut this in half and bake it in a 9-inch round or square pan. I’d start checking it at about 30 – 35 minutes. Enjoy!
Hi Jenn
For the cake can i used Almond instead of walnut?
Thanks
Sure!
Hi Jenn
Can this be done in a bundt pan?
What’s going to be temperature and time?
Thanks again for your wonderful recipe
Sure, Fanny – just be sure to use a baking spray with flour in it so it doesn’t stick to the pan. Baking temp will be the same and it should take about 60 minutes give or take, so keep an eye on it!
Love this recipe and so do my friends and family. They love it so much that I have been asked to make it for a 50th birthday party. There will be over 50 people attending and I was wondering if I can double the recipe and make a big slab cake?
Hi Tamara, so glad you like this! I’m not familiar with a slab cake, but I do think you could double it. It would also be nice to make two 9 x 13’s and create a layer cake.
Thank you. By slab cake I mean a large single layer cake. Guess I would have to increase the bake time slightly. I have a convection oven so that should help with even baking.
I would love to make the carrot cake but I only have a blender, will that work?
Hi Joan, I’m not sure how a blender will do chopping the carrots — you could always just grate them really finely and use the blender for mixing the eggs, sugar and oil. Hope that helps!
I haven’t attempted this recipe yet, but wanted to see if it would be possible to add coconut and crushed pineapple (drained, of course)? Should I add more flour or keep the ingredients as is?
Hi Megan, I think as long as you drain the pineapple really well, it will be fine; I’d add just a few extra tablespoons of flour.
Can I make this recipe to a carrot cupcake? Are there any revisions to be made in the recipe? What temperature and baking time please? TIA.
And can I add crushed pineapple to the recipe too? Thanks again.
Sure, you can use pineapple bits here; I would just make sure they’re very well drained diced into small pieces.
Hi Ana, While I’ve never made them, I think that cupcakes would work. Because the batter for the cake is so liquidy, though, I wouldn’t use cupcake liners and instead, grease and flour the cupcake pan (or use non-stick cooking spray with flour). I’d start checking them for doneness after about 20 minutes. Hope you enjoy!
Amazing – I made the recipe exactly as written and it was beyond delicious! Tasted like something from a bakery. So glad I was sending my son home with the rest of it because I could’ve eaten the whole thing!
Hi, Jen. I have two questions. One, do you toast the nuts first? Or is it even necessary in this cake? And two, should I weigh the carrots BEFORE peeling and cutting in 1 in. pieces? Or weigh after? The way you listed the ingredient makes me think the former, but I wanted to be sure. Thanks for your help in advance!
Hi Kaime, No need to toast the nuts (but feel free if you want). Regarding the carrots, I always measure the weight first and then peel and cut them. It won’t make a significant difference either way. HOpe you enjoy!
Hi Jenn! I saw my Mom ask a question on here about cupcakes (hi Mom!). She made them for Easter and I HAD to have the recipe. I LOVE carrot cake and nearly cried when I ate a cupcake! I made a 9×13 cake with a 1/2 cup less of the white sugar and it turned out just as perfect! Oh, this is the best carrot cake recipe I’ve tried.
I do have one question though, do you think the oil could be substituted with applesauce? Thanks for the recipe!
Hi Elijah, So happy the cupcakes turned out well! I’ve never tried applesauce in place of oil here, but I do think this is the type of recipe where that might work. I’d love to know how it turns out!
Have you ever put coconut in this recipe? If so how much would you recommend?
Ps.
I have enjoyed all your recipes I have made.
Hi Michelle, Personally, I’ve never added coconut to this recipe, but I think you definitely could add it either to the batter or the frosting. I’d suggest about 1/2 cup. I’d love to hear how it turns out!
I made this for easter 2018, very good! Everyone loved it. I did reduce the sugar and oil and it came out perfect.
Hi Jenn,
Could I substitute gluten-free all purpose flour in this recipe? Thanks!
Hi Tiffany, I haven’t made this with gluten-free flour, but I suspect it should work. Please LMK how it turns out if you make it!
I made this for Easter dessert and everyone LOVED it! Thank you Jenn for another fantastic recipe!
I made this cake for my dad’s 75th birthday and everyone loved it. Thanks for a great recipe.
Hi Jen, the cake’s in the oven now for Easter. I’m using two 9 inch round cake pans to make a double layer cake. I just saw that I have just less than 8 oz cream cheese (1 packet). I do have butter and cream. Would you have any advice to top up the missing cream cheese so I don’t have to run to the store (sick 2 year old twins by myself)? Could I make part of it butter cream frosting and combine? thank you for all your wonderful recipes and kind help!
Hi Janet, It’s perfectly fine to replace the missing cream cheese with more butter. If you want a bit more tang, you can add a tiny squeeze of lemon. Hope that helps and your twins feel better soon. 🙂
You make me look like a superstar in the kitchen. You are my best find ever. From a small dinner party, deserts, or appetizers, whatever I make is outstanding. Thank you- your recipes are wonderful.
So glad you like the recipes, Beverly! Thanks for taking the time to let me know. 🙂
I love your recipes and I’m looking forward to your cookbook. If I omit the currents and the nuts, do I have to make any other changes to the recipe?
So glad you like the recipes! It’s fine to omit the nuts and currants and no additional changes are necessary. Hope you enjoy!
Hi Jen, I’m such a huge fan of your site. It’s made cooking so much more fun and successful! I’m hosting Easter and planning to make this cake a day in advance. Would you recommend waiting to frost just before serving, or can I frost the day before? If it has to be done day of, can the frosting be made a day ahead and stored in the fridge? Thank you! Stephanie
Hi Stephanie, so glad you enjoy the recipes! 🙂 I would frost it ahead of time but if you’d prefer to wait, you can store the icing in the fridge. Just let it come to room temperature before frosting the cake so it’s easier to spread. Hope you enjoy!
Hi Jenn, Making your carrot cake for the first time for Easter. I have Morton Iodized salt, Morton Coarse Kosher Salt and Diamond Crystal Kosher salt. Can any of these be used in the cake or should I try and locate the salt in your picture of ingredients. Thank you! Marion
Hi Marion, the Morton Iodized salt will work perfectly here; no need to use the exact salt I did. Hope you enjoy!
Hi Jenn! I was wondering if this carrot cake can be made as cupcakes? Are there any adjustments to make? Thanks so much, Tisa
Hi Tisa, I think that cupcakes would work, but because the batter for the cake is so liquidy, I wouldn’t use cupcake liners and instead, grease and flour the cupcake pan (or use non-stick cooking spray with flour). I’d start checking them for doneness after about 20 minutes. Hope you enjoy!
Good morning Jenn,can I grater my carrots and mix the cake in my Kitchen Aid.
Thanks in advance for your response
Yes that’s fine, Arlene. Hope you enjoy!
Followed exact recipe with perfect result. Admire your talent, enjoy your creative and healthy recipes.
Any chance I could make this in two 9 inch rounds and use one now and freeze one for later? Or would it be better to make in 13×9 and then cut in half and freeze one half? Was hoping to possibly serve two smaller groups with same cake–at different times type of thing…(freezing cake only and frosting once thawed and ready to serve)…
Hi Diane, yes this would work in two 9-inch round pans. The baking time will be a bit shorter – 35 minutes give or take. Enjoy!
This looks amazing! Great idea soaking the currants and processing the carrots!
Can’t wait to make it!
Having guests…Decided to make this cake because I didn’t want to bother with a layer cake. What a surprise! Delicious! I’m not a huge raisin eater, however the currants (Whole Foods) were surprisingly petite, moist and not at all overpowering. My guests loved it. Followed your recipe to a “T”. I can’t wait for your cookbook. My friends think I’m a fabulous cook….Jenn your recipes never fail me! 😊
I’m making this for Super Bowl and would like to know if you took your cake out of the pan before frosting and serving and if so, how? Thanks
Hi Debbie, Let the cake cool in the pan on a rack to room temperature, then invert the pan to remove the cake. Let cool completely before frosting. Hope you enjoy!
I would love to make this cake for a friends surprise party but have a pretty busy day wondering if it’s OK to make the batter the day before and keep in the fridge and bake it on the day of the event what do you think ? Please let me know ASAP thank you !
Hi Minnie, The cake should be baked immediately after mixing but it’s perfectly fine to make it a day ahead of time – this cake keeps well.
Thanks so much! I was going to make it earlier but I making it at this moment and will serve it for a baby shower tomorrow , wish me luck 😀
This was AMAZING! Carrot is my favorite kind of cake and this recipe is just perfect. My batter was darker than the photos (I used dark brown sugar as per the recipe), and I baked it in 2 9-inch layers. Plenty of frosting left even with a light coat around the sides — almost naked-style. Brought it to a birthday party and got lots of compliments. My family couldn’t get enough. 🙂 Thank you once again!
Made this cake on the heels of having made my prior go-to recipe for carrot cake. It comes together very quickly. This is the NEW standard for our house.
We like our cream cheese frosting on the tangy side and go with a 2:1 cream cheese to butter ratio. Otherwise we followed recipe to a tee.
Also adding a tablespoon or two (to taste) of lemon juice is also amazing! Adds a subtle citrus taste and a bit of lovely tanginess!
I always wanted to make a good carrot cake and have been looking for a recipe on and off over the internet. I found this website when I was looking for ricotta cheese cake recipe and found this carrot cake recipe. I tried it out and it turned out to be the recipe I have been looking for all along. Absolutely delicious. I am very thankful for the descriptions of why to do certain tasks (like tossing the currants in flour so they don’t sink into the cake), love your site and I recommended to so many of my friends since then.
Okay, I’m alittle concerned because in pouring the oil in slowly it almost got to a mayonnaise consistency – the eggs, sugar, and oil step. No one else mentioned this. I hope its okay. Taking it for Shabbat.
Hi Diane, How did this turn out for you?
This may have been asked already but do you think this could be used to make cake donuts? Maybe adjust the liquid to make it more dense?
Hi Tracy, I’ve never tried making donuts with this batter, but I don’t think it would translate that well — sorry!
Hi! Quick question for you. I can’t find confectioners sugar in my local grocery store in London. What can I substitute for it?
Hi Ambreen, In the UK, I believe it is called icing sugar.
Thank you so much! The carrot cake was delicious! My hubby loved it!
Big hit with everyone from my mother in law to my mother whom loves carrot cake and at 79 years old told me it is the best carrot cake she has ever eaten. Thank you for this outstanding recipe.
Can this be done in a bundt pan?
Sure, Bonnie – just be sure to use a baking spray with flour in it so it doesn’t stick.
Hi..
I love the looks of this recipe, but was hoping to make it into mini-cupcakes (24-count). Any suggestions about baking time??
Thanks!
Hi Kate, I’d check for doneness around 12 to 15 minutes. Enjoy!
What a phenomenal cake!
Hi Kate I want to make mini cupcakes as well; did yours turn out?? Thanks. G