Martha M’s Special Occasion Carrot Cake

It’s not every day an iconic family recipe makes it onto the RPM menu, let alone into your home kitchen. But Martha M’s Special Occasion Carrot Cake is no ordinary dessert. This fan-favorite from RPM Steak delivers all the hallmarks of a classic, warm spices, velvety cream cheese frosting, and a perfectly tender crumb. Whether it’s a birthday, a holiday, or just an excuse to bake something exceptional, this is the cake that rises to the occasion.

Equipment:

• (3) 8-inch round cake pans
• Mixer (hand or stand)
• Rubber spatula
• Cooling rack
• Mixing bowls

Ingredients:

CARROT CAKE
1 cup all-purpose flour
1 cup granulated sugar
1 tsp. ground cinnamon
1⁄2 tsp. baking soda
1⁄4 tsp. kosher salt
2 whole eggs
3⁄4 cup canola oil
1 tsp. vanilla paste
2-3 medium carrots, peeled and finely shredded

CREAM CHEESE ICING
2¼ lbs. cream cheese, softened
1¼ lb. unsalted butter, softened
2 lbs. powdered sugar
1 Tbsp. vanilla paste
3⁄4 tsp. kosher salt

Method:

CARROT CAKE
1. Preheat the oven to 325°F.
2. Combine flour, sugar, cinnamon, baking soda, and salt in a stand mixer fitted with the whisk attachment.
3. In a separate bowl, whisk together eggs, canola oil, and vanilla paste.
4. With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients.
5. Stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is well combined.
6. Add the shredded carrots and mix on low speed until just incorporated.
7. Spray three 6-inch round cake pans with nonstick spray and line the bottoms with parchment paper. Lightly spray the parchment paper as well.
8. Evenly divide the batter between the prepared pans, about 1 cup per pan.
9. Bake for 20–25 minutes, or until the cakes are lightly browned and spring back in the center when gently pressed.
10. Let cool completely in pans on wire racks.

CREAM CHEESE ICING
1. In a stand mixer fitted with the paddle attachment, beat the pre-softened cream cheese and butter on medium speed until smooth and fluffy, about 2–3 minutes.
2. Reduce the speed to low and slowly add the powdered sugar.
3. Scrape down the bowl, then add the vanilla paste and salt.
4. Increase the mixer speed to medium and beat until fully combined and smooth, about 1–2 minutes more.
5. Use immediately to frost the cooled carrot cake layers.

TO ASSEMBLE THE CAKE
1. Make sure the cake layers are fully cooled. Trim the tops if needed so they’re flat.
2. Turn out one cake layer onto a plate or cake board. Spread a layer of cream cheese icing on top.
3. Add the second cake layer and repeat with icing. Do the same with the third layer.
4. Spread a thin layer of icing all over the cake to catch the crumbs. Chill for 10–15 minutes.
5. Finish icing the cake with a smooth final layer over the top and sides.