The BEST Carrot Cake Recipe

The BEST Carrot Cake Recipe

The cake is quite forgiving. This cake is just one of my husband’s faves. It is not short on carrots! Carrot cake is just one of the cakes I struggle with when it has to do with decoration ideas. Just remember to gauge the ingredients accurately and you are going to end up with rich moist carrot cake which will have all your friends begging for the recipe.

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Grating the carrots is simpler than you believe! Freshly grated carrots are critical! Of course you are going to need carrots. Regardless of what you do, DON’T use the prepackaged shredded carrots that you can purchase at the grocery shop.

You just need to run your sugar by means of a food processor or blender. You might be able to use less sugar. If it’s too thin, you may add in more powdered sugar. Thankfully it’s simple to make your very own powdered sugar at home.

There continue to be several different techniques to track down just the ideal cake recipe. It was the very best carrot cake recipe. This effortless carrot cake recipe is truly simple to make in your kitchen so you may forget about shop-bought cakes. It is SO good, you may not be able to stop at just one piece! It is one to add to your list. Attempting to locate an actual carrot cake recipe isn’t as simple as you would think. If you enjoy this carrot sheet cake recipe, you are going to want to take a look at my other carrot cake recipes!

The recipes are certain to cure your sweet tooth, but without a great deal of fuss. It is such that you don’t need to make any other adjustments just add the ones you want and leave out the rest. Especially in regards to this carrot cake recipe. I have a number of other carrot cake recipes you’ll be able to try too.

Carrot cakes are extremely moist. As soon as you realize how simple it is to earn a carrot cake from scratch, you’re want to make it over and over again. Were you aware carrot cake has existed for a lengthy time. however, it became popular during the second World War because of rationing. Carrot Cake has ever been a favorite of mine. It is definitely one of those classic spring desserts that everyone seems to have a recipe for. If you’re thinking about how to earn carrot cake, our simple carrot cake recipe includes a handy step-by-step video showing you the way to earn carrot cake, that has been triple-tested by Woman’s Weekly so that you are aware that it will come out perfectly every moment. This supreme Carrot Cake Poke Cake is among my treasured easy poke cake recipes.

Making a cake isn’t as hard as you may think. The sole additional tip you’ll want to create this cake is to remember to grate the carrots beforehand so that you’ve got a possiblity to squeeze out a number of the surplus moisture before adding to the cake. Otherwise you’ll have a wet, dense cake. Naked cakes are astoundingly effortless, utilizing a less is more philosophy. If you adore a good sheet cake, then I have some excellent sheet cake recipes you are going to want to save and try.

The BEST Carrot Cake Recipe

This Carrot Cake recipe is moist, tender & easy to make! It’s seriously the best carrot cake recipe covered in cream cheese frosting for a perfect cake.

Prep Time: 2 hours 30 minutes Cook Time: 47 minutes Total Time: 3 hours 17 minutes.

INGREDIENTS

CARROT CAKE

  • 2 1/3 lbs (904g) raw carrots
  • 2 1/2 cups (325g) all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (225g) packed light brown sugar
  • 1/2 cup (104g) granulated white sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 large egg white
  • 12 oz (341g) crushed pineapple, drained, optional
  • 1 1/4 cup (91g) sweetened coconut flakes, optional
  • 3/4 cup (80g) chopped pecans or walnuts, optional
  • 1/2 cup (75g) raisins, optional

CREAM CHEESE FROSTING

  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 2 tsp vanilla extract
  • 1 1/2 cups (165g) chopped pecans

INSTRUCTIONS

  • Peel the carrots, then grate them just until you have 3 1/2 cups (350g) of grated carrots. Cover the grated carrot and set in the fridge.
  • Chop the remaining raw carrots into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.
  • Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 1 3/4 cups (420ml) of carrot puree. Set aside to cool while you make the cake batter.
  • Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  • Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside.
  • Add the butter, oil, sugars and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time, but do not over mix either.
  • Add the eggs one at a time, mixing until mostly combined after each, then add the egg white. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Add half of the dry ingredients to the batter and mix until mostly combined.
  • Add the carrot puree (it can be warm or cold) and mix until well combined.
  • Add the remaining dry ingredients and mix until combined. Do not over mix the batter.
  • Stir in the grated carrots, pineapple, coconut, pecans and raisins (if using them all). Do not over mix.
  • Divide the batter evenly between the cakes pans and bake for 29-32 minutes, or until a toothpick comes out clean.
  • Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  • To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
  • Add about half of the powdered sugar and mix until well combined and smooth.
  • Add the vanilla extract and mix until well combined.
  • Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
  • To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
  • Place the first cake on a serving plate or a cardboard cake round.
  • Spread about 1 cup of frosting evenly on top of the cake.
  • Add the second layer of cake and another cup of frosting.
  • Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
  • Use a 9 inch offset spatula to create the spiral pattern on top of the cake. Place the tip of spatula in the center of the cake and slowly turn the cake in circles, dragging the spatula through the frosting and moving outwards with each completed turn until you reach the outer edge of the cake.
  • Press the pecans into the sides of the cake.
  • Use the remaining frosting to pipe shells around the outer edge of the cake. I used Ateco tip 847.
  • Refrigerate cake until ready to serve. Set cake out for about 2 hours before serving. Store cake in an air tight container. Cake is best if eaten within 3-4 days.

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