How To make World's Best Carrot Cake
CAKE:
1 1/2 cups whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup light brown sugar firmly packed
1 cup granulated sugar
1 cup buttermilk
3/4 cup vegetable oil
4 eggs
1 1/2 tsp vanilla extract
1 pound carrots :
grated
8 ounces crushed pineapple -- drained
1/2 cup (6-oz.) raisins
1 cup (4-oz.) walnuts chopped
1 cup coconut :
flaked
ICING:
8 oz cream cheese softened
1/2 cup butter :
softened
2 teaspoons orange rind -- grated
1 tsp vanilla extract
16 ounces confectioners' sugar
Preheat oven to 350-degrees. Grease and flour three 8-inch cake pans and line the bottoms with wax paper. Grease and flour wax paper.
In a medium size bowl combine flours, baking soda, salt, cinnamon, nutmeg and ginger. Set aside. Combine sugars buttermilk, oil, eggs and vanilla in large bowl; stir until all ingredients are well blended. Add flour mixture to buttermilk mixture along with carrots, pineapple, walnuts, coconut and raisins, stirring just until well mixed.
Pour batter into prepared pans. Bake 30 minutes or until wooden pick inserted into center comes out clean. Cool in pans for 10 minutes. Loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off wax paper and cool completely.
To make frosting, combine butter and cream cheese in large mixing bowl; beat until light and fluffy. Add sugar, orange rind and vanilla, mixing well. (Makes enough for 1 (3-layer) cake.
Spread frosting between layers and on top and sides of cake. Garnish with marzipan carrots (optional). Cover and refrigerate overnight before cutting.
How To make World's Best Carrot Cake's Videos
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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Easy Carrot Cake Recipe||HOW TO MAKE MOIST CARROT CAKE || JERENE'S EATS
Simply delicious Carrot Cake!
I used 9 inch layer cake tins
The oven temperature is 350F
HOW TO MAKE CREAM CHEESE FROSTING/ICING:
HOW TO REMOVE CAKE FROM TIN AND DECORATE LAYER CAKE WITH CREAM CHEESE FROSTING????⤵️
(FFW to 9:53 in the video)
INGREDIENTS:
2 cups allpurpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 1/2 - 2 tsps ground cinnamon
1 - 1 1/4 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/8 tsp cloves
3 eggs
Between 1 and 1 1/4 cup soft brown sugar
1/4 cup granulated sugar
2 tsps vanilla
1 cup canola oil
2 1/2 - 3 cups shredded carrot
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EASY CARROT CAKE RECIPE with Cream Cheese Frosting
This carrot cake is soft, moist, loaded with carrots and pecans, and has tons of flavor. You’ll love the layers of fluffy Cream Cheese Frosting.
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Cream Cheese Frosting:
Homemade Vanilla Extract:
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CARROT CAKE INGREDIENTS:
►2 cups all-purpose flour, *measured correctly
►1 cup granulated sugar
►1/2 cup packed light brown sugar
►2 tsp baking soda
►1 tsp baking powder
►1 1/2 tsp ground cinnamon
►1/2 tsp ground nutmeg
►1/2 tsp ground allspice
►1/4 tsp ground cloves, optional
►1/2 tsp fine sea salt
►1 cup vegetable oil, or extra light olive oil or canola
►4 large eggs, room temperature
►3/4 cup applesauce (or drained crushed pineapple)
►3 cups finely grated carrots (14 oz or 6 medium carrots)
►1 cup pecans, chopped, plus more to garnish, optional
►3/4 cup golden raisins, or regular raisins, optional
CREAM CHEESE FROSTING INGREDIENTS:
►1 1/2 cups (3/4 lb) unsalted butter
►8 oz cream cheese
►4 cups (1 lb) powdered sugar
►1 Tbsp real vanilla extract
►1/8 tsp or a generous pinch of salt
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:19 baking pan prep
0:47 dry ingredients
1:15 wet ingredients
1:57 how to grate carrots
2:20 mixing together & dividing
3:04 how to bake carrot cake
4:05 cream cheese frosting
5:47 assembly and frosting
8:28 chilling the cake
9:15 taste test
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The BEST Carrot Cake You'll Ever Make - FACT! | Cupcake Jemma
Everyone needs a good Carrot Cake recipe under their belt and THIS is all you'll ever need to make that happen! I've been making this recipe for donkey's years and I hope it will be your go-to carrot cake recipe too!
Recipe -
For the Carrot cake...
420g plain flour
480g caster sugar
250g finely ground walnuts
2.5 tsp cinnamon
3/4 tsp salt
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
6 eggs
450ml vegetable oil
375g finely grated carrots
For the Cream Cheese Icing -
170g butter
270g cream cheese
930g icing sugar
+chopped walnuts to decorate
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Low Effort Carrot Cake That Anyone Can Make
This moist (say it with me: moist) carrot cake could be one of the greatest and easiest cakes you will ever make, it's arguably one of the most underrated cakes in the game. Its simplicity and deliciousness are off the charts and you will not go wrong in making the moistest (yes, I said it) cake you will ever have.
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The BEST Carrot Cake Recipe
How to make the BEST Carrot Cake! This recipe is super moist and flavorful, you'll want to save this one.
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Ingredients
2 1/2 cups all-purpose flour (315g)
1 cup granulated sugar (200g)
1 cup light or dark brown sugar* tightly packed (200g)
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 cup canola or vegetable oil (235ml)
1/2 cup or 1 stick unsalted butter melted (113g)
4 large eggs room temperature
1 Tablespoon vanilla extract
3 cups grated carrots** (340g)
1 cup chopped walnuts or pecans optional (125g)
Cream Cheese Frosting
Instructions
00:00 Introduction
Preheat oven to 350F (175C) and prepare two 8-inch pans**** by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
00:40 In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
01:13 Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).
01:34 Add eggs, one at a time, stirring well after each addition.
Stir in vanilla extract.
01:58 Stir in carrots and nuts (if using) until ingredients are well-combined.
02:35 Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes (toothpick inserted in center should come out mostly clean with only few moist crumbs). Allow carrot cake to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.
Allow cake to cool completely before covering with cream cheese frosting.
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