Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, carrot cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Carrot Cake is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Carrot Cake is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. 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 pecans or walnuts- lightly baked & coarsely chopped
- Get raw carrots (about 2 1/2 cups finely grated)
- Prepare all-purpose flour
- Prepare baking soda
- Prepare baking powder
- Make ready salt
- Prepare ground cinnamon
- Take large eggs
- Take granulated white sugar
- Get sunflower, vegetable or canola oil (or other flavorless oil)
- Take vanilla extract
- Take Cream Cheese Frosting:
- Prepare unsalted butter, room temperature
- Take cream cheese, room temperature
- Make ready confectioners (powdered or icing) sugar, sifted
- Make ready pure vanilla extract
- Get freshly squeezed lemon juice
- Get finely grated lemon zest (outer yellow skin) (optional)
Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface. We like to think the humble carrot cake is something of a teatime classic.
Instructions 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.
Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface. We like to think the humble carrot cake is something of a teatime classic. Try one of our go-to carrot cake recipes to keep you inspired, including a carrot and parsnip cake with rose frosting, a carrot and cheesecake layer cake and a carrot bundt cake. Yep, consider yourself spoilt for choice! I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour.
So that’s going to wrap this up for this special food carrot cake recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
