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. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. You can have Carrot Cake using 20 ingredients and 14 steps. Here is how you cook it.
Ingredients of Carrot Cake
- You need of Carrots grated.
- Prepare of Sugar.
- It’s of Brown sugar.
- It’s of Canola oil.
- It’s of Canola oil.
- You need of Eggs.
- You need of Vanilla.
- It’s of Flour.
- You need of Baking soda.
- You need of Salt.
- It’s of Baking powder.
- It’s of Nutmeg.
- Prepare of Cloves.
- You need of Cinnamon.
- It’s of Frosting.
- It’s of 8 ounce bricks cream cheese at room temperature.
- Prepare of Butter at room temperature.
- Prepare of Vanilla.
- It’s of Salt.
- You need of Powdered sugar.
Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. The origins of carrot cake are disputed.
Carrot Cake step by step
- 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.
A wonderfully moist, perfectly spiced carrot cake recipe. This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several. 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.
