HOMEMADE CARROT CAKE RECIPE

Delicious homemade carrot cake. A easy traditional wet cake made with best seasoning. end up with Creamy Cheese frosting Cream. each person will ask for a 2d!

HOMEMADE CARROT CAKE RECIPE
HOMEMADE CARROT CAKE RECIPE

The coated desserts are perfect not only for special occasions but also just due to the fact. Why not attempt some of our favorites, along with the classic Tiramisu layer Cake and Vanilla Cake this smooth!

This is one of my favorite cakes, and that i cannot wait to proportion it with you. The carrot cake recipe become scrumptious, because the carrot cake turned into too appropriate no longer to be shared with everyone and that is the high-quality carrot cake i have ever eaten.

This recipe changed into given to me 25 years ago, baked on special events by my right buddy mom. Of route I had to ask for a recipe and i'm so satisfied I did!

Earlier than I ought to get my pecans might usually use walnuts or hazelnuts on this recipe. however I must admit maybe the tastiest pecans. You can not beat pecans! If you like raisins or currents you could add some of them too!

HOMEMADE CARROT CAKE RECIPE

INGREDIENTS:
FOR THE CAKE

  • 2 cups flour (250 grams)
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 2 cups sugar (400 grams)
  • 1 1/4 cups vegetable oil (250 grams)
  • 4 large eggs (room temperature)
  • 3 cups shredded carrots (approximately 3 large or 5 medium)
  • 1/2 cup pecans (63 grams)
Remove from fridge 30-45 minutes before using.

FOR THE FROSTING

  • 1/2 cup butter (softened)
  • 5 ounces cream cheese (140 grams)
  • 5 cups powdered sugar (600 grams)
  • 1/2 teaspoon vanilla
  • 1/4 cup half and half cream (60 grams)

EXTRAS

  • 1/2 cup chopped pecans (63 grams)

INSTRUCTIONS:

  1. Pre heat oven to 350 degrees (180 degrees celcius), Grease and flour 2 8 or 9 inch cake pans (20 or 23 cm)
  2. In a small bowl combine all dry the ingredients excluding sugar, carrots and pecans.
  3. In a large bowl beat the oil and sugar together for 1 minute, then add the eggs and beat together another minute, add the dry ingredient mixture beating for another minute, add the shredded carrots and 1/2 a cup of the chopped nuts(if desired) combining together with a wooden spoon.
  4. Pour into prepared cake pans and bake in pre heated oven for approximately 30-35 minutes, test for doneness with a toothpick, if a few crumbs stick to it or it is dry then the cake is done. Let the cake cool before removing from the pans.

FOR THE FROSTING

  1. In a medium bowl beat together butter and cream cheese on medium-high speed until creamy approximately 1 minute. Lower speed to medium and add powdered sugar, 1 cup at a time, beat well after each addition. Add salt, half and half and vanilla and beat until fluffy, about 3 minutes.
  2. Let the cake cool completely then ice with prepared icing. Top with chopped pecans if desired. Enjoy.

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