![]() ![]() (If this is what you are looking for, check the notes section of the recipe, we provide a recipe for traditional cream cheese frosting). It’s soft and creamy and doesn’t firm up like some cake frostings. We love our extra creamy cream cheese frosting. After baking, let the layers cool then frost with your favorite frosting. The cake layers bake in the oven for 35 to 40 minutes (they smell fantastic). ![]() When it comes to baking the carrot cake, divide the batter between two buttered and floured cake pans and bake until done. We add 3 cups of shredded carrots to this carrot cake! Baking the Cake Both recipes are so good!)Īdd carrots, nuts, and raisins: When I’ve got the batter ready, I fold in the carrots, and if I’m using them, the nuts and raisins. (We use the same method when making this cinnamon coffee cake, our easy pineappleupside-down cake, and this buttery blueberry cake. Then I whisk all the wet ingredients together in another bowl.įold the dry and wet ingredients together: Then I switch to a rubber spatula or large spoon and fold the two - wet and dry ingredients - together until I don’t see any large streaks of flour. Here’s how I like to do it:ĭry ingredients in one bowl, wet ingredients in another: I like to whisk my dry ingredients together in one bowl until they are well blended. The method for this carrot cake recipe could not be simpler! If you have a couple of bowls and can stir ingredients together then you can absolutely make this cake! As you can see from our recipe video, all you need to do is combine all the ingredients. These are completely optional, so go with what you love. Pecans and raisins are optional! I know that some people love nuts and raisins in carrot cake, while others cannot stand to add them. So if you’re making the cake and start to second-guess the number of carrots called for in our recipe below, don’t. After baking and letting it cool, we were a little disappointed. When we first tested the cake, we scaled the number of carrots back to two cups since three cups just sounded a bit extreme. I like to hand grate my carrots since I prefer the texture, but you can use your food processor or buy pre-grated carrots from the store. It's important to do this after the dry ingredients have been combined otherwise you can end up with flour in the nooks of the walnuts.Lots of carrots make this the best carrot cake. I sometimes add half a cup of chopped walnuts at the same stage as the carrot and pineapple. A lot of people like walnuts in their carrot cake. What size cake tin should I use? My cake tin is 22cm and works really well for this recipe.Ĭould I add nuts in? Absolutely. My recipes best carrot cake free#Ice the cooled cake then leave in the fridge before cutting to help firm up the icing.Ĭan I mix up the spices? You sure can! I really love this combination of spices but if you don't like nutmeg or all spice, feel free to leave them out or swap them. The icing is ready when it is smooth and white in colour. Mix together until fully combined in a light smooth icing.Īdd half the icing sugar at a time, mixing well after each addition. To make the icing, cream the softened butter before adding the softened cream cheese, vanilla and lemon zest. Pour the cake mixture into a pre-lined cake tin and bake for 45 minutes, or until a skewer comes out clean.Ĭool the cake in the tin for 5 minutes before transferring to a cooling rack. Add the crushed pineapple to the bowl with the grated carrot. Sift in the remaining dry ingredients and mix well.ĭrain the juice from the canned pineapple and discard. Mix the brown sugar and eggs together then add the oil, vanilla, salt and milk and whisk to combine. ![]()
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