How To make All Time Best Carrot Cake
Cake: 1/2 c Cocoa
2 c Flour
2 c Sugar
2 ts Baking soda
4 Eggs
1 ts Vanilla
1 1/2 c Vegetable oil
2 c Grated carrots
1 c Undrained crushed pineapple
Icing: 8 oz Cream cheese
1 Butter
1 Powdered sugar
1/2 c Coconut
1 c Chopped nuts
Preheat oven to 350. Combine cocoa, flour, sugar, baking soda, and salt. In a separate bowl, mix together eggs, vanilla, and oil. Add egg mixture to cocoa mixture and mix well. Stir in carrots and pineapple and Pour into three 9 inch round greased cake pans. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool cake. Icing: combine cream cheese, butter, and powdered sugar and beat well. Fold in coconut and nuts. Spread on carrot cake and refrigerate until ready to serve. THE DESSERT SHOW SHOW#DS3040 -----
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Amazing Carrot Cake Recipe
My delicious carrot cake recipe is almost too easy to believe and my gosh is it good! The batter has toasted pecans, shredded carrot (of course), and lots of spices! The cake is very moist but not at all oily! Covered in cream cheese frosting and topped with a ring of cute buttercream carrots!
Recipe:
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The Simple Secret To Making The Greatest Carrot Cake Of All Time
The best carrot cake in the world does not have to take ages or be over complicated. I've made this for many famous people around the world and I feel it's just right if you know how to do it too. All the little carrot cake secrets revealed, and if you want, you can use these skills on any other cake.
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Chapters
00:00 - intro
00:40 - making your own dried ginger
01:15 - making carrot puree
02:00 - making the cake batter
03:52 - baking the cake
04:49 - making the syrup
05:10 - making the topping
06:20 - making the cream cheese frosting
06:43 - assembling the cake
07:51 - result
08:10 - outro
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The Best Carrot Cake Ever
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NOTE: I have since upgraded my mixer TWICE and have a Kitchen Aid. Maybe you spoiled people have that kind of money but I did not, so I upgraded when I could. Relax and watch a different video if this one bugs you!!!
The video gives the full recipe.
Blend together in mixer. Bake for 35-40 min at 350 in an 8 x 10 pan. You may use other size pans if wanted, i.e., 9 x 9.
NOTE: The original, full sized recipe, needs to be divided into a bundt and a bread pan, as there are a lot of ingredients. If all poured into the bundt pan, it will not cook all the way through.
Please check your cake to make sure it is thoroughly baked. It may take longer in YOUR oven.
Frosting:
4 oz. cream cheese (softened)
1/2 stick of margarine
8 oz. of confectioners sugar (more, if necessary)
1 tsp. vanilla
Blend cream cheese and butter till creamy in mixer. Add vanilla. Slowly add sugar until creamy.
Carrot “cake” ????
Making the worst rated carrot cake from all recipes. This carrot cake had a really weird texture and wasn't that good. Oh well, happy Easter!
#carrotcake #easter #easterrecipes
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The Best Carrot Cake with Cream Cheese Frosting - Hot Chocolate Hits
This recipe for easy and moist carrot cake with cream cheese frosting is the only one you'll ever need!
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I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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