Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, carrot cake. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Carrot Cake is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Carrot Cake is something that I’ve loved my entire life. They are nice and they look wonderful.
I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.
To begin with this particular recipe, we have to first prepare a few components. You can have carrot cake using 20 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Carrot Cake:
- Get Flour
- Make ready white Sugar
- Get brown Sugar
- Get vanilla extract
- Get Eggs at room temperature
- Make ready grated Carrots
- Make ready Salt
- Make ready ground Cinnamon
- Get Baking Soda
- Make ready baking powder
- Prepare Oil
- Get unsalted butter, melted
- Take chopped Walnuts - optional
- Take Nutmeg
- Prepare For Frosting
- Make ready Cream cheese at room temperature
- Prepare powdered Sugar
- Get soft unsalted butter
- Make ready vanilla extract
- Prepare Salt
Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. Sometimes pecans, pineapple, and shredded coconut is added in the mix. The origins of carrot cake are disputed.
Instructions to make Carrot Cake:
- Preheat oven to 170 and prepare two 8-inch pans with parchment paper
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add oil and melted butter and blend well
- Add eggs, one at a time and blend well for 30 sec after adding each one
- Add vanilla extract and blend well
- Add carrots and nuts (optional), mix well
- Evenly divide carrot cake batter into prepared baking pans and bake for 30-40 minutes until done (toothpick inserted in center should come out mostly clean with only few moist crumbs)
- Allow carrot cake to cool in the pans for 10 minutes, then invert onto cooling rack to cool completely.
- I have sliced the top layer of the cake for frosting to even the surface, this is optional
- Combine butter and cream cheese in a large bowl and beat until creamy, well-combined, and lump-free.
- Add vanilla extract and sprinkle salt into the bowl and stir well to combine.
- Gradually add powdered sugar and blend until ingredients are completely combined and the consistency is thick
- Now place the first cake on serving board and frost evenly on top
- Place second cake on top and frost on top and sides. I had divided the frosting to make carrot design on top. Frost and design as desired. Now slice and serve
With a hint of cinnamon, soft crunch from nuts, ultra moist crumb and piled high with the This Carrot Cake is from a reader, the lovely Dorothy of Tennessee in the States, a long-time. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or. This carrot cake cake sets the standard for carrot cakes everywhere.
So that is going to wrap this up for this exceptional food carrot cake recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
