Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, carrot cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake.
Carrot Cake is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Carrot Cake is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have carrot cake using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Carrot Cake:
- Make ready Carrot Cake:
- Prepare 1 cup pecans or walnuts- lightly baked & coarsely chopped
- Prepare 340 g raw carrots (about 2 1/2 cups finely grated)
- Take 2 cups all-purpose flour
- Get 1 teaspoon baking soda
- Take 1 1/2 teaspoons baking powder
- Prepare 1/2 teaspoon salt
- Prepare 1 1/2 teaspoons ground cinnamon
- Prepare 4 large eggs
- Take 1 1/2 cups granulated white sugar
- Make ready 1 cup sunflower, vegetable or canola oil (or other flavorless oil)
- Make ready 2 teaspoons vanilla extract
- Prepare Cream Cheese Frosting:
- Get 1/4 cup (57 grams) unsalted butter, room temperature
- Get 8 ounces (227 grams) cream cheese, room temperature
- Get 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
- Prepare 1 teaspoon (4 grams) pure vanilla extract
- Make ready 1 teaspoon (4 grams) freshly squeezed lemon juice
- Make ready 1 teaspoon finely grated lemon zest (outer yellow skin) (optional)
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. It's deeply moist and filled with toasted pecans.
Steps to make Carrot Cake:
- Preheat oven to 350 degrees F (180 degrees C). Butter, or spray cake pan.
- Whisk the flour, baking soda, baking powder, salt, and ground cinnamon.
- With electric mixer, beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 - 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts.
- Bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cream Cheese Frosting: With electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth.
- To Assemble: Once the cake is cool, slice it in the middle. Place one layer of the cake on your serving platter. Spread with about 3/4 cup (150 grams) of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts. Serve cold or bring to room temperature before serving.
Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Chef Jason Hill shares an easy carrot cake recipe in this episode of "Chef Tips." This is one of my favorite dessert recipes for Easter. 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 Carrot Cake is wonderfully moist, tender and easy to make! It's covered in cream cheese frosting for a perfect, classic cake!
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