Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, carrot cake. One of my favorites. For mine, I will make it a bit unique. This will be really 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 favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Carrot Cake is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook carrot cake using 20 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Carrot Cake:
- Get 1 lb Carrots grated
- Get 1 cup Sugar
- Get 1 cup Brown sugar
- Take 1 1/2 cup Canola oil
- Prepare 2 tbsp Canola oil
- Prepare 6 Eggs
- Get 1 tbsp Vanilla
- Get 3 1/4 cup Flour
- Take 1 tbsp Baking soda
- Get 2 tsp Salt
- Make ready 1 tsp Baking powder
- Take 1/2 tsp Nutmeg
- Make ready 1 pinch Cloves
- Take 1 tbsp Cinnamon
- Prepare Frosting
- Prepare 3 8 ounce bricks cream cheese at room temperature
- Get 1 cup Butter at room temperature
- Make ready 1 tbsp Vanilla
- Get 1/2 tsp Salt
- Take 6 cup Powdered sugar
This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Carrot cake is cake that contains carrots mixed into the batter.
Instructions 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
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. 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. Carrot Cake Recipe - How to Make Carrot Cake
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