MY RECIPES CARROT CAKE FULL

It's perfect for spreading on a 1 layer, 7 inch cake. Don't overbake!Īllow the cake to sit in the pan for about 5 minutes, then turn it over onto a rack and allow it to cool completely.Ĭombine cold cream cheese, powder sugar and a splash of vanilla if desired. Add in the flour, cinnamon, baking powder, and salt and stir again until completely combined. In a medium-sized bowl, add the melted butter and brown sugar and mix to combine. I must confess that I barely knew about this cake a decade ago. As usual do the toothpick test, if there's no wet crumbs your cake is ready. Prepare the carrot cake batter: Melt the butter in a microwave-safe dish. Nothing beats the aroma of cinnamon infused moist classic carrot cake with touch of walnuts. Pour the batter into your prepared baking pan and bake in the oven for about 24 to 25 minutes. Remember to scrape the bottom and sides of your blender jug. This classic carrot cake is nicely spiced, ultra-moist, and topped with lavish swirls of cream cheese frosting. In total blend for 8 to10 seconds tops! Your flour mixture most probably won't be fully combined with the batter, unplug your blender and just take a spatula and finish mixing it by hand (see video for visuals). It's important you don't blend but pulse the batter! So pulse for 2 to 3 seconds, stop, pulse again. When youre ready to go all out, this traditional carrot layer cake is the best, moistest, most flavorful one Ive tried, and will always be my go to recipe.

In this exact order add: the oil, the egg, the milk, the sugar, the flour, the salt, cinnamon, vanilla, baking powder, baking soda and on top of the baking soda ½ tsp of vinegar.īlend on high for just a few seconds. Blend on high, pulsing until carrots are shredded. Add the flour mixture and mix just until no white streaks are visible. Slowly pour in the oil, mixing just until blended, about 1 minute. Thank you.Grease, flour and line with parchment paper a 7 or 8 inch baking sheet.Ĭut the carrots into large chunks and add them to a large blender. Reduce the speed to low and beat in the (1 tsp) vanilla extract. But not just any carrot cake the recipe Ive been honing since my first. If you believe this recipe is worth having, please consider making a donation toward this web site's maintenance. With Easter coming (not that I need an excuse) Ive had carrot cake on the brain. (Do the same with the third layer, if using.) Cover the entire top surface with the pecan pieces. In a small bowl, stir together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice) and set aside. Do not skip this step You can alternatively use three 9 inch pans. Place the second layer on the first and frost. FOR THE CAKE: Preheat the oven to 350 F, grease a 9x13 inch pan with butter and dust with flour. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Invert one layer onto a dish and frost the top. Line 3 (9-inch) round cakepans with wax paper lightly grease and flour wax paper. Carefully remove the cakes from the pans.Ĭombine the powdered sugar, cream cheese, and butter, whipping well. Remove from the oven and let cool thoroughly in the pans. The cakes are done when the internal temperature is around 205☏ (96☌).

When done a toothpick inserted into the center of the cake should come out clean. If using three pans, bake 30 to 35 minutes. Pour the batter into 2 or 3 prepared cake pans.

Add the shredded carrots and mix to distribute evenly. Pour the wet mixture into the dry mixture and mix until thoroughly combined. Peel and shred the carrots, enough to yield about 3 cups, finely shredded. In a smaller bowl combine the wet ingredients (eggs, vanilla, and oil). You can also line the pans with a circle of parchment paper to make the cakes easier to release.Ĭombine the dry ingredients (flour, sugars, cinnamon, salt, baking powder, and soda) in a large bowl. Grease two or three cake pans with butter and dust with flour. Ingredients:Ģ cups (10 ounces/285g) all-purpose flourġ2 to 14 ounces (340-400g) shredded carrots (about 5 carrots, peeled and shredded to yield 3 cups)ġ 16-ounce (454g) package powdered (confectioners’) sugarġ cup (4 ounces/113g) pecan pieces Directions: I finally discovered a recipe that, with a few adjustments, gave me the flavor I want. I have tried other recipes, looking for one that would give me the flavor I enjoy in the carrot cake I can buy locally.

MY RECIPES CARROT CAKE FULL

I made my first carrot cake when I was in college, using a recipe from a full set of Graham Kerr’s Galloping Gourmet cookbooks I once owned.

My recipes carrot cake