How To Make Carrot Cake Recipe

09 June 2020 Bookmark • 1

That is my favored recipe for homemade carrot cake! This cake is so smooth to make, perfectly moist, and crowned with an easy selfmade cream cheese frosting.

I sense like carrot cake is a dessert most of the people tend to best make round Easter. but virtually, carrot cake is such an extremely good dessert and that i assume it should be enjoyed all year lengthy. mainly in terms of this carrot cake recipe.

How To Make Carrot Cake Recipe

To make this carrot cake, you’ll begin by blending up your dry ingredients. One important factor while measuring out your dry components is to make sure to spoon and degree your flour.

I additionally truly love some spice in my carrot cake so i use some floor cinnamon, ginger, and nutmeg. All 3 spices upload this sort of top notch taste to this cake, however aren’t too overpowering. They without a doubt take this cake from suitable to in reality awesome, accept as true with me.

For the wet ingredients, you’ll be using some oil, eggs, vanilla, brown sugar, granulated sugar, and applesauce. the amount of oil and applesauce in this recipe adds the appropriate quantity of moisture, so you become with a moist cake that isn’t oily.

INGREDIENTS:

For the carrot cake:

2 cups (250 grams) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (180ml) canola or vegetable oil
4 large eggs room temperature
1 and 1/2 cups (300 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1/2 cup (125 grams) unsweetened applesauce
1 teaspoon pure vanilla extract
3 cups (300 grams) grated carrots, lightly packed

For the cream cheese frosting:

1 (8-ounce) package brick style cream cheese, softened to room temperature
½ cup (115 grams) unsalted butter, softened to room temperature
2 cups (240 grams) powdered sugar
1 teaspoon pure vanilla extract

INSTRUCTIONS:

To make the carrot cake:

Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.
Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.

To make the cream cheese frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

To assemble the cake:

Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.