Carrot Cake Recipe - Chef Tips
Chef Jason Hill shares an easy carrot cake recipe in this episode of Chef Tips. This is one of my favorite dessert recipes for Easter, but it's really great for all occasions!
FROSTING:
This recipe was adapted from Cooks Illustrated.
1 1/2 cups white sugar
1/2 cup packed light brown sugar
4 eggs
1 1/2 cups canola oil
3 cups peeled and shredded carrots (6 medium carrots)
2 1/2 cups all purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Raisins and walnuts, if desired
Cream Cheese Frosting:
1 1/4 cups powdered sugar
8 ounces cream cheese, softened
5 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 tablespoon sour cream
#carrotcake #carrotcakerecipe #cheftips
Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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Carrot Cake Cupcakes with Buttermilk-Cream Cheese Frosting | Southern Living
End the Easter meal by serving a sweet treat like Carrot Cake Cupcakes with Buttermilk-Cream Cheese Frosting. This tasty recipe requires only 30 minutes of hands-on time and yields a big batch of two dozen (a major plus for those hosting larger crowds). Be sure to lightly coat the paper baking cups with cooking spray to ensure easy removal when finished and ready to eat.
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Ingredients:
24 paper baking cups
Vegetable cooking spray
3 large eggs
1 cup finely grated carrots
1 (8-oz.) can crushed pineapple in juice, well drained
1 (8-oz.) container sour cream
1/2 cup finely chopped toasted pecans
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1 (18.25-oz.) package white cake mix
1 (8-oz.) cans crushed pineapple in juice, undrained
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1/2 teaspoon vanilla extract
Buttermilk-Cream Cheese Frosting
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BEST CARROT CAKE EVER, according to Chrissy Teigen - IS IT?
Chrissy Teigen shared what she thought was the Best Carrot Cake Ever on social media a little while back and I wanted to put that to the test. It's the perfect time because I have a special birthday request for a carrot cake - the pressure is on! Because there is a lot of carrots in the recipe, I'm going to pretend this is a healthy cake option :) Seems the star is the golden buttermilk glaze that is poured over the cake before icing. This isn't Chrissy's recipe, in fact it's a recipe from Southern Living, but she recently posted an IG story about turning this cake into a Carrot Cake Trifle and it looked yummy. You ready to see if this cake lives up to the title of best ever? Alright, let's start grating these carrots because we need 2 cups!
#carrotcake #bestcarrotcakeever #bakingathome
FOR THE RECIPE REFERENCED IN TODAY'S VIDEO:
QUICK TIPS WE LEARNED AFTER TEST:
1. This cake calls for 3 layers of cakes, I only did 2 and it was enough. Was scared it would topple over with the frosting between layers.
2. I omitted the nuts due to allergies but added in raisins, so do what you love.
3. The recipe calls for cinnamon only, which was good but it was missing that warmness/spiciness like nutmeg, cloves and ginger. If you like those flavors, maybe add a little to the dry ingredients.
4. Make sure to pour the buttercream glaze over the cake right after you pull it out of the oven while still hot. Let it sit until totally cooled down or your cream cheese frosting will melt!
5. I served this cake 4 hours after making. Still good but almost too moist from the glaze. After 24 hours, the cake was better once the glaze settled into the cake and wasn't too moist. So make it the night before if you can.
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Carrot Cake with Pineapple
The best carrot cake with pineapple recipe that you'll ever make. Deliciously tender, and moist, it's infused with amazing spices. The luscious, tangy cream cheese frosting brings all the flavors together. This ultimate carrot cake with pineapple uses way less sugar than the typical recipes out there!
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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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