Favorite Carrot Cake | Sally's Baking Recipes
With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best carrot cake. Use brown sugar and toasted pecans for deeper flavor.
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Caramel Carrot Cake Recipe
Caramel Carrot Cake has always been my favourite. You have the cake, the cream cheese frosting and amazing caramel sauce. In this recipe, I did everything from scratch including the caramel sauce. Hope you enjoy!
Ingredients:
Carrot Cake
3 eggs
150g brown sugar
200g vegetable oil
190g cake flour or all-purpose flour
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 tsp baking powder
1 tsp baking soda
300g grated carrot (about 4-5 medium carrots)
50g (1 cup) pecans, toasted and chopped
Caramel Sauce
200g sugar
60ml water
120g whipping cream, 35% fat
30g unsalted butter, room temperature
5g salt
Cream Cheese Frosting
250g cream cheese, room temperature
150g whipping cream
30g powdered sugar
40g caramel sauce
For Decoration
Drizzle with remaining caramel sauce
Pecans (few pieces)
Instructions:
Prepare the cake
1. Preheat oven to 350F (180C). Grease and line with parchment paper two 7 inch (21 cm) round cake pans.
2. Chop the pecans and grate the carrots.
3. In a large bowl, add eggs and brown sugar. Mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Sift all the dry ingredients together, the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until they are well combined.
4. Using a spatula to incorporate the grated carrot and toasted pecans.
5. Pour or scoop the batter evenly into the two pans.
6. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
7. Let pans cool on a cooling rack for 10 minutes.
8. Remove the cakes from the pan and let them cool completely.
Prepare the caramel sauce
9. Place the sugar and water in a stainless steel pot and cook over low/medium heat, and cook without stirring until sugar dissolves and gets a caramel or amber color. Please be patient. This process could take up to 10-12 minutes.
10. Remove the pan from the heat and add the butter, salt and cream. Be caution as it will bubble a little bit.
11. Cook for about 1 minute stirring constantly with a wooden spoon until smooth. Stir well until smooth.
12. Pour into a small bowl (jar if you want to store it) and set aside to cool until the cake is ready.
Prepare the frosting
13. In a bowl, beat the cream cheese (room temp) until smooth. Add powdered sugar and 1/3 cup (40g) of caramel sauce.
14. In another bowl whip the cream until stiff peak forms. Gradually fold into the cream cheese mixture until well combined.
Assemble the cake
15. Place one cake layer on your serving plate. Spread the frosting evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours or until you get the right consistency.
16. Before serving the cake, drizzle with the remaining caramel sauce letting some to drip down the sides. Decorate with few pieces of whole pecans if desired.
17. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
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Caramel Carrot Cake Recipe
Carramel Carrot Cake - two layers of really moist carrot cake frosted with the best caramel cream cheese frosting ever and topped with plenty of homemade salted caramel sauce.
#carrotcake #caramelcarrotcake
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12-16 servings
Carrot Cake Batter
2 cups (250g) all-purpose flour
1 1/2 tsp (6g) baking powder
1 1/2 tsp (9g) baking soda
1 tsp (5g) salt
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
4 eggs
1 cup (200g) brown sugar
1/2 cup (100g) sugar
1 1/4 cups (275g) vegetable/canola oil
12 oz (350g) finely grated carrot (about 4-5 medium carrots)
1 cup pecans, toasted and chopped
Caramel Sauce
1 cup (200g) sugar
1/4 cup (60ml) water
1/2 cup (120g) whipping cream
2 tbsp (30g) unsalted butter, room temperature
1 tsp (5g) vanilla extract
1 tsp (5g) salt
Cream Cheese Frosting
17 oz (500g) cream cheese, room temperature
1 1/4 cup (300g) whipping cream, 35%fat, chilled
1/2 cup (60g) powdered sugar
1/3 cup (80g) caramel sauce
For Decoration
remaining caramel sauce (160g)
pecans
1. Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper two 9 inch (23 cm) round cake pans.
2. In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans.
4. Pour the batter evenly into the prepared pans.
5. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Let pans cool on a cooling rack for 10 minutes.
7. Remove the cakes from the pan and let them cool completely.
8. Prepare the caramel sauce. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
9. Remove the pan from the heat and add the cream. It will bubble a little bit.
10. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
11. Remove from heat and add butter and salt. Stir well until smooth. Pour into a small jar and set aside to cool until the cake is ready.
12. Prepare the frosting. In a bowl Beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce.
13. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
14. Assemble the cake. Place one cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours.
15. Before serving top the cake with remaining caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired.
16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
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CARROT GRATING IN FOOD PROCESSOR FOR CARROT CAKE
Amazing CARROT CAKE recipe | carrot cake with cream cheese frosting
The best super moist and easiest carrot cake recipe with lovely cream cheese icing.the cake is simple to make and tastes incredibly delicious.
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I am Nasreen and after 4 years of training and gaining experience, I decided to share my experiences with you.
ingredients: (shape 23 cm)
Eggs - 4 piece
Sugar - 1 glass
Vanilla - 10 gr
Oil - ½ glass
Milk - ½ glass
Cinnamon -1 tsp
Baking powder -14 gr (2 tsp)
Flour - 2 glass
Carrot - 2 glass
walnut - ½ glass
Cream cheese icing:
Cream - 200 gr
cream cheese - 150 gr
Cinnamon - 1 tsp
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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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