Incredibly Moist Carrot Cake Recipe - Homemade Carrot Cake
This is our favorite carrot cake recipe. This carrot cake is 100% from scratch, easy to make, versatile and utterly delicious. One of our most popular recipes! Just read all the rave reviews!
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This carrot cake is quick, easy to make, and utterly delicious. It wasn’t until recently that we realized just how much we love carrot cake. It wasn’t something either of us grew up eating. Thanks to this easy recipe, we fell in love. You can make this cake quickly without lots of fancy equipment. Not only is this the best-tasting carrot cake we’ve made, but it’s a cinch to make.
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Chapters:
00:00:00 - Introduction to Moist Carrot Cake Recipe
00:00:39 - Preventing Cake Sticking to the Pan
00:01:40 - Adding Oil and Sugar
00:02:30 - Baking the Carrot Cake
00:03:14 - Making Cream Cheese Frosting
00:03:59 - Removing the Cakes from the Pans
00:04:35 - The Perfect Carrot Cake
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Carrot Cake with Yogurt Cream Frosting
A carrot cake without cream cheese? I know, it sounds like a sin! But don’t worry, I haven’t forgone that glorious, tangy white frosting entirely - I’ve just swapped up the cream cheese for a Greek yoghurt frosting. Higher in protein and lower in fat, Greek yoghurt is always my yoghurt of preference, and that mixture of tart yoghurt and sweet icing sugar always sets off carrot cake perfectly. Give it a try!
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Hi! I’m Sevi, a busy mum of two sweet girls, and I am passionate about sharing the beauty of real Greek food with friends and family. I hope you find many nourishing and delicious recipes that can make your life a little tastier.
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No Bake Nutella Cheesecake! Recipe tutorial #shorts
How to Make a No Bake Nutella Cheesecake!
Eloise here! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this simple no bake cheesecake! This Nutella cheesecake has a tasty Oreo base and is absolutely delish!
Check out my recipe tutorial playlist if you like this video, and don't forget to subscribe ;)
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Caramel Carrot Cake Recipe
Caramel Carrot Cake has always been my favourite. You have the cake, the cream cheese frosting and amazing caramel sauce. In this recipe, I did everything from scratch including the caramel sauce. Hope you enjoy!
Ingredients:
Carrot Cake
3 eggs
150g brown sugar
200g vegetable oil
190g cake flour or all-purpose flour
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 tsp baking powder
1 tsp baking soda
300g grated carrot (about 4-5 medium carrots)
50g (1 cup) pecans, toasted and chopped
Caramel Sauce
200g sugar
60ml water
120g whipping cream, 35% fat
30g unsalted butter, room temperature
5g salt
Cream Cheese Frosting
250g cream cheese, room temperature
150g whipping cream
30g powdered sugar
40g caramel sauce
For Decoration
Drizzle with remaining caramel sauce
Pecans (few pieces)
Instructions:
Prepare the cake
1. Preheat oven to 350F (180C). Grease and line with parchment paper two 7 inch (21 cm) round cake pans.
2. Chop the pecans and grate the carrots.
3. In a large bowl, add eggs and brown sugar. Mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Sift all the dry ingredients together, the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until they are well combined.
4. Using a spatula to incorporate the grated carrot and toasted pecans.
5. Pour or scoop the batter evenly into the two pans.
6. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
7. Let pans cool on a cooling rack for 10 minutes.
8. Remove the cakes from the pan and let them cool completely.
Prepare the caramel sauce
9. Place the sugar and water in a stainless steel pot and cook over low/medium heat, and cook without stirring until sugar dissolves and gets a caramel or amber color. Please be patient. This process could take up to 10-12 minutes.
10. Remove the pan from the heat and add the butter, salt and cream. Be caution as it will bubble a little bit.
11. Cook for about 1 minute stirring constantly with a wooden spoon until smooth. Stir well until smooth.
12. Pour into a small bowl (jar if you want to store it) and set aside to cool until the cake is ready.
Prepare the frosting
13. In a bowl, beat the cream cheese (room temp) until smooth. Add powdered sugar and 1/3 cup (40g) of caramel sauce.
14. In another bowl whip the cream until stiff peak forms. Gradually fold into the cream cheese mixture until well combined.
Assemble the cake
15. Place one cake layer on your serving plate. Spread the frosting evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours or until you get the right consistency.
16. Before serving the cake, drizzle with the remaining caramel sauce letting some to drip down the sides. Decorate with few pieces of whole pecans if desired.
17. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
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Easy Carrot Cake Recipe - step by step / Incredibly Moist / Plus Decoration
Welcome guys!
Today i'm going to share my husband's favorite cake, since it's his birthday
I made Easy Carrot Cake Recipe, Incredibly Moist and so delicous!
also this video will show you step by step plus decoration ideas,
For 3 layer cake ingredients;
Dry mix
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 2 tsp cinnamon
- 3 large eggs
- 1 cup soft brown sugar
- 1/2 cup granulated sugar
- 2 tbsp vanilla extract
- 1 cup canola oil
- 2 1/2 grated carrots
- 1/2 cup shreded
for decoration
- dulce de leche
- frosting - chream cheese, butter and powder sugar
Thank you for watching!
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
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