Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, carrot cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Carrot Cake is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Carrot Cake is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have carrot cake using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Carrot Cake:
- Get Carrot Cake:
- Make ready 1 cup pecans or walnuts- lightly baked & coarsely chopped
- Take 340 g raw carrots (about 2 1/2 cups finely grated)
- Get 2 cups all-purpose flour
- Get 1 teaspoon baking soda
- Take 1 1/2 teaspoons baking powder
- Get 1/2 teaspoon salt
- Prepare 1 1/2 teaspoons ground cinnamon
- Make ready 4 large eggs
- Make ready 1 1/2 cups granulated white sugar
- Prepare 1 cup sunflower, vegetable or canola oil (or other flavorless oil)
- Prepare 2 teaspoons vanilla extract
- Make ready Cream Cheese Frosting:
- Prepare 1/4 cup (57 grams) unsalted butter, room temperature
- Get 8 ounces (227 grams) cream cheese, room temperature
- Make ready 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
- Make ready 1 teaspoon (4 grams) pure vanilla extract
- Take 1 teaspoon (4 grams) freshly squeezed lemon juice
- Make ready 1 teaspoon finely grated lemon zest (outer yellow skin) (optional)
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.
So that’s going to wrap it up with this exceptional food carrot cake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this webpage on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this site becomes “the place to be” when it comes to carrot cake cooking. Go on get cooking!
