Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, carrot cake. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Carrot cake is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Carrot cake is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook carrot cake using 16 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Carrot cake:
- Get 4 eggs
- Take 11/4 cups vegetable oil
- Prepare 2 cups white sugar
- Get 2 teaspoons vanilla extract
- Make ready 2 cups all-purpose flour
- Make ready 2 teaspoons baking soda
- Get 2 teaspoons baking powder
- Prepare 1/2 teaspoon salt
- Get 2 teaspoons ground cinnamon
- Get 3 cups grated carrots
- Get 1 cup chopped pecans
- Make ready 1/2 cup butter, softened
- Prepare 8 ounces cream cheese, softened
- Get 4 cups confectioners' sugar
- Get 1 teaspoon vanilla extract
- Take 1 cup chopped pecans
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 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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’s going to wrap this up for this special food carrot cake recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
