Carrot cake. 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.
It wasn't until recently that we realized just how much we love carrot cake. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. You can cook Carrot cake using 16 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Carrot cake
- It’s 2 cups of flour.
- You need 2 teaspoon of baking powder.
- You need 1 teaspoon of salt.
- You need 1 1/4 cups of vegetable oil.
- You need 1 1/2 teaspoon of ground cinnamon.
- Prepare 1 cup of brown sugar.
- Prepare 1/2 of white sugar.
- Prepare 1 teaspoon of vanilla essence.
- It’s 4 of large eggs.
- Prepare 4 of large peeled and grated carrot.
- Prepare 1 cup of coarsely chopped pecans.
- You need of Frosting.
- Prepare 250 g of cream cheese at room temperature.
- You need 1 cup of icing sugar.
- It’s 1/3 cup of cream.
- You need 1/2 cup of coarsely chopped pecan nuts for topping.
The origins of carrot cake are disputed. A wonderfully moist, perfectly spiced carrot cake recipe. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans.
Carrot cake instructions
- Pre heat the oven to 180 degrees.
- Mix all the dry ingredients – flour, baking powder, salt, cinnamon, brown sugar, white sugar, in one bowl exclude the carrot and pecan nuts.
- In another bowl mix all the wet ingredients..
- Add the wet ingredients – vegetable oil, vanilla essence, eggs, grated carrots, pecans to the dry and mix until it is all absorbed. Then add in the carrot and pecan nuts..
- Grease an oven proof dish, line with spray oil and add parchment paper if you want.
- Add mixture into the pan and put in the oven for 50-60 minutes.
- Poke the inside of the cake with a tooth pick to see if it is cooked on the inside.
- Remove from the oven and let it sit and cool down.
- In a bowl use a hand mixer to whip the cream cheese. Slowly add in the icing sugar and cream white continuing to mix.
- Frost the cake with the frosting once the cake has cooled down. Add the pecan nuts on top in the end.
Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. This Carrot Cake is wonderfully moist, tender and easy to make! It's covered in cream cheese frosting for a perfect, classic cake! 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.
