How To make 14 Carat Cake with Vanilla Cream Cheese Frosting

Martha Stewart's Carrot-Ginger Cake with Cream-Cheese Frosting | Martha Bakes | Martha Stewart

In the South, no occasion is complete without a homemade layer cake. And if you want to throw your guests a fun curveball, try this delectable carrot cake recipe. A hint of ginger gives the cake a hint of spice that will have everyone asking about your secret ingredient.

#MarthaStewart #Cake #Recipe #CarrotCake #Dessert #Baking

Get the recipe at:

00:00 Introduction
00:40 Combining Wet Ingredients
2:32 Dry Ingredients
4:14 Baking
5:26 Frosting
6:44 Candied Carrots
11:04 Final Result

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Martha Stewart's Carrot-Ginger Cake with Cream-Cheese Frosting | Martha Bakes | Martha Stewart

Mother-of-all Carrot Cakes | Moist cake sheet & balanced cream cheese frosting

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0:00 Intro
0:43 Grating carrots
2:10 Carrot Sheet
4:53 Cream Cheese Frosting
8:24 Assembly

We all love carrot cakes! This is my take on a classic carrot cake. Please enjoy!

*This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:

▶Carrot Cake◀
Quantity: 1 Carrot Cake (3 sheets/layers of 1.5cm thickness + plenty of cream cheese frosting)

⊙Carrot Cake Sheet (15cm x 7cm (diameter/height). For a 8 inch pan (20cm diameter), multiply all the ingredients by 1.8x)⊙

Cake Flour 111g
Almond Powder 55g
Cinnamon Powder 3g
Baking powder 4.4g
Baking Soda 2.1g
Salt 1g
Light Brown Sugar 89g
Grapeseed Oil 77g (any other odourless oil works)
Eggs 122g
Chopped Pecans 25g
Chopped Walnuts 25g
Raisins 50g
Grated Carrots 168g

① Add eggs & light brown sugar into a bowl and whisk.
② Add the grapeseed oil & mix.
③ Add the dry ingredients (Cake flour/almond powder/cinnamon powder/baking powder/baking soda/salt) and mix well.
④ Add all the rest (pecans, walnuts, raisins, carrots) and mix.
⑤ Pour into the pan and bake for 45~50mins at 165℃ (Pre-heat to 165℃). Adjust the baking time to suit your oven and taste. Stick in a wooden rod to check if any wet batter comes out – if so, then bake further.
⑥ Place the carrot cake onto a cooling rack and let it cool completely.
⑦ Slice it into 3 sheets of 1.5cm thickness.

⊙Cream Cheese Frosting⊙
Cream Cheese(room temp) 320g
Sugar Powder 120g
Unsalted Butter(room temp) 160g
Lemon Zest 3.5g
Heavy Cream 30g

① Make sure the cream cheese and butter is at room temp (20℃)
② Smooth out the cream cheese by lightly beating it.
③ Sift in the sugar powder and mix.
④ Smooth out the butter and add it in.
⑤ Add in the lemon zest, followed by heavy cream.
⑥ If you find that the frosting is a bit too runny, then put it in the fridge to harden it up a bit.

⊙Putting things together⊙
Pls refer to the video.

⊙How to store⊙
Store the finished carrot cake in the fridge up to 5 days. It’s best to store in an air-tight container so it doesn’t dry out.

-------------------------------
★Shoppee★
Shop Name: Hanbit Cho Korean Bakeware

Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer

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Carrot Cake with Cream Cheese Frosting Recipe

✔️Carrot Cake
4 whole eggs [60 grams each]
1 cup brown sugar [200 grams]
1/2 cup white sugar [100 grams]
1 tsp vanilla extract [5 ml]
1 cup veg. oil (or any cooking oil) [240 ml]
2 & 1/2 cups all purpose flour [330 grams]
2 tsp baking soda [9 grams]
2 tsp baking powder [9 grams]
1/2 tsp salt [3 grams]
1/2 tsp cinnamon powder [1.5 grams]
1/4 tsp nutmeg powder (optional) [1 gram]
1 & 3/4 cup fresh grated carrot [150 grams]

✔️Frosting
1 cup cream cheese [225 grams]
1/3 cup unsalted butter [75 grams]
1/4 cup icing/powdered sugar [25 grams]

Bake @ 170C or 340F for 45-60 mins. Alter time if necessary, refer to notes below.

•Since my cake pan depth size is 3 inches,
the middle part of the cake took longer time to bake than the crust. I used conventional oven with bottom heat only & no fan.

•Reduce baking time if using a shallow cake pan.

⁉️BAKING TIME MAY VARY ON THE TYPE & FUNCTION OF OVEN AND AS WELL ON THE THICKNESS / DEPTH OF THE CAKE.

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Best Carrot Cake with Cream Cheese Frosting | Moist Carrot Cake Recipe #carrotcake

The Best Carrot Cake Recipe with Walnuts and Cream Cheese Frosting.

Tip: It's best to store the cake in an airtight container or cake tin or cover with plastic wrap to prevent the cake from drying out then store in the fridge for up to 7 days. The cake will stay fresh for 7 days when properly covered and stored in the fridge.

#carrotcake
#creamcheesefrosting
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#carrotcakerecipe


CARROT CAKE RECIPE

Dry Ingredients:
2.5 cup all purpose flour
1 tsp all spice powder
1.5 tsp cinnamon powder
1.5 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Wet Ingredients:
1 cup brown sugar
1 cup white sugar
1 cup canola oil
3 eggs
1 cup buttermilk
2 tbsps vinegar
2 tsp vanilla extract
1 cup crushed walnuts
1/4-1/2 cup raisins
2 pcs medium carrots, grated/shredded

Frosting:
1/2 cup unsalted butter, softened at room temp
2 packs creamcheese, softened at room temp
3 tbsps milk
2-4 cups powdered sugar
Add 1 tsp vanilla as desired


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Nordic Carrot Cake with Cream Cheese Frosting

This deliciously moist and soft carrot cake is very popular in Denmark. The wonderful flavour is enhanced by the addition of a sweet cream cheese frosting. This is perfect either as a snack or even as a dessert.

Chapters/Time Codes:
0:00 Introduction
1:11 Preheat the oven
1:23 Ingredients
3:52 Make the cake batter
7:49 Fill the pan and bake
8:59 Make the frosting
12:26 Top the cake
14:08 Taste Test

Recipe:

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How To Make Moist Carrot Cake With Kiano • Tasty

Kiano shares baking tips on how to make delicious moist carrot cake. If you want more of Tasty, check out our merch here:

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