Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, carrot cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. My fiance LOVES carrot cake, and yesterday was his birthday so I decided to look for a carrot cake recipe.
Carrot Cake is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Carrot Cake is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have carrot cake using 20 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Carrot Cake:
- Prepare 1 lb Carrots grated
- Get 1 cup Sugar
- Get 1 cup Brown sugar
- Get 1 1/2 cup Canola oil
- Take 2 tbsp Canola oil
- Prepare 6 Eggs
- Prepare 1 tbsp Vanilla
- Take 3 1/4 cup Flour
- Take 1 tbsp Baking soda
- Take 2 tsp Salt
- Get 1 tsp Baking powder
- Make ready 1/2 tsp Nutmeg
- Get 1 pinch Cloves
- Take 1 tbsp Cinnamon
- Get Frosting
- Get 3 8 ounce bricks cream cheese at room temperature
- Get 1 cup Butter at room temperature
- Get 1 tbsp Vanilla
- Make ready 1/2 tsp Salt
- Take 6 cup Powdered sugar
Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! In a large bowl, whisk together flour, salt, baking soda, and cinnamon. In a mixing bowl, mix sugar, vegetable oil, and eggs.
Steps to make Carrot Cake:
- Preheat oven to 350 or 300 to bake at a longer time to control raising if doing a layer cake
- Thoroughly grease and flour three 8 inch or two 9 inch cake pans or use a large rectangular cake pan
- Grate 1 pound of Carrots and set aside
- Mix oil sugar and brown sugar until smooth
- Add eggs one at a time and mix
- Add vanilla and mix until smooth
- In a separate bowl whisk all dry ingredients
- Add dry ingredients to boil sugar mixture at medium until just combined scraping bowl at least once
- Fold in carrots (nuts raisins and or pineapple optional) at this time by hand
- Bake 25 to 30 minutes for three 8 inch pans. Adjust cook time for other options. Cool on wire rack's turnout of pans onto plates after leveling with knife and refrigerate for at least 30 minutes before frosting. May be chilled until the next day if you wish
- While your cake is in the oven or when you're ready to frost cream together cream cheese and butter on medium for one minute or until there are no lumps
- Add vanilla and salt and mix until combined
- On medium low mix in powdered sugar gradually then on medium-high until combined once all powdered sugar has been added
- Use water tablespoon at a time too thin or more powdered sugar to thicken your frosting if necessary
In another bowl, sift together flour, baking soda, salt, and cinnamon. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing.
So that’s going to wrap this up with this special food carrot cake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
