The Simple Secret To Making The Greatest Carrot Cake Of All Time
The best carrot cake in the world does not have to take ages or be over complicated. I've made this for many famous people around the world and I feel it's just right if you know how to do it too. All the little carrot cake secrets revealed, and if you want, you can use these skills on any other cake.
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Chapters
00:00 - intro
00:40 - making your own dried ginger
01:15 - making carrot puree
02:00 - making the cake batter
03:52 - baking the cake
04:49 - making the syrup
05:10 - making the topping
06:20 - making the cream cheese frosting
06:43 - assembling the cake
07:51 - result
08:10 - outro
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Best Carrot Cake Recipe -- The Frugal Chef
This is by far the best carrot cake recipe you are going to find. It is also the easiest. It is moist and deliciously spiced and simply perfect.
Carrot cake is great for anytime of the year. We will be frosting it with a cream cheese and heavy cream frosting that is silky, creamy and just out of this world. That too is very easy by the way.
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Serves twelve
2 cups (256 grams) all purpose flour
1 tsp. (5 ml) baking soda
1 tsp. (5 ml) baking powder
1 tsp. (5 ml) salt
1 tsp. (5 ml) cinnamon
½ tsp. (2.5 ml) ground ginger
¼ tsp. (1.25 ml) ground cloves
¼ tsp. (1.25 ml) nutmeg
2 cups (400 grams) of sugar
1 cup (220 grams) oil
4 eggs – lightly beaten
1 tsp. (5 ml) vanilla extract
3 cups (150 grams) grated carrots (about 3 large carrots – peeled)
Preheat your oven to 350 degrees F (176 C). Prepare 2- 9 inch (23 centimeter) round cake pans or a 9x13 inch (23x33 centimeters) rectangular one by lightly oiling and flouring them.
Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger cloves and nutmeg until it is well mixed. Ads the sugar and whisk until it is well mixed.
Add the oil, eggs and vanilla. Mix until all the dry ingredients are incorporated with the wet ones. Add the grated carrots and mix well.
Divide your batter equally into the 2 round cake pans or simply transfer it into the rectangular one. Bake for about 30 minutes or until an inserted cake pin comes out clean.
Remove the pans from the oven and allow the cake to cool down completely on a cooling rack. You can unmold the rectangular cake on a large cutting board or rectangular platter. Or you can simply frost it in the pan, cut and serve. You will only need half of the frosting recipe for a rectangular cake. (Frosting recipe follows).
If you made two circular cakes – unmold the first one in the platter or cake stand where it will be served. Simply place the platter upside down on top of the cake pan and flip it.
Cover the top of the cake with half of the frosting. Unmold the other one on a separate plate. Carefully slide it on top of the other one – softly nudging it with your hand. Finish frosting the cake with the remaining frosting.
Keep this cake in the fridge. Tent it with foil without touching the cream cheese.
FROSTING & FILLING:
2 – 8 oz. (227 grams) packages of cream cheese – room temperature
1 tsp. (5 ml) vanilla extract
1 cup powdered sugar (128 grams) – sifted
1½ (348 grams) cup cold heavy cream
Cream the cream cheese with the vanilla and sifted sugar for a few minutes. Add the cold cream and beat. The longer you beat the thicker your frosting will be. Beat until you have the desired consistency.
This frosting will last you for up to two weeks in a closed container in the refrigerator.
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The Best Carrot Cake Ever
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NOTE: I have since upgraded my mixer TWICE and have a Kitchen Aid. Maybe you spoiled people have that kind of money but I did not, so I upgraded when I could. Relax and watch a different video if this one bugs you!!!
The video gives the full recipe.
Blend together in mixer. Bake for 35-40 min at 350 in an 8 x 10 pan. You may use other size pans if wanted, i.e., 9 x 9.
NOTE: The original, full sized recipe, needs to be divided into a bundt and a bread pan, as there are a lot of ingredients. If all poured into the bundt pan, it will not cook all the way through.
Please check your cake to make sure it is thoroughly baked. It may take longer in YOUR oven.
Frosting:
4 oz. cream cheese (softened)
1/2 stick of margarine
8 oz. of confectioners sugar (more, if necessary)
1 tsp. vanilla
Blend cream cheese and butter till creamy in mixer. Add vanilla. Slowly add sugar until creamy.
I never thought this strange CARROT CAKE ingredient would be the best thing ever
CARROT CAKE RECIPE:
SHOP:
If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!
CREAM CHEESE FROSTING:
HOMEMADE CAKE RELEASE:
INGREDIENTS (I recommend using gram measurements):
Carrot Cake
- 2 cups (225 g) finely grated carrots - about 3 medium sized carrots
- 1 cup (190 g) crushed canned pineapple - with the liquid removed
- 2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
- ¼ cup (30 g) cornstarch - also known as cornflour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2½ tsp cinnamon - ground
- 1¾ tsp ginger - ground/powdered
- ¼ tsp cloves - ground
- ½ tsp nutmeg - ground
- 1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
- 3 large eggs - room temperature
- 1 cup (200 g) unflavoured vegetable oil - I use canola
- 3 tsp vanilla essence/extract
- ½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
- 1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.
Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- 1 cup (225 g) unsalted butter - room temp
- 4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
- 1½ tsp vanilla essence/extract
- 1½ tbsp lemon juice - must be fresh
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Why is my Carrot Cake so Good? - Old Fashioned Baking at Home
Why is my Carrot Cake so Good? - Old Fashioned Baking at Home - Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Carrot Cake recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #carrotcakerecipe #carrotcake
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Favorite Carrot Cake (Recipe is in our Vol. 1 Cookbook)
2 1/2 CUPS SUGAR
4 EGGS
2 TSP. VANILLA
1 CUP COOKING OIL
1 1/2 TSP. CINNAMON
1/2 TSP. GROUND GINGER
2 1/4 CUP SELF-RISING FLOUR
1 CUP CHOPPED PECANS
3 CUPS CARROTS (PEELED & GRATED)
1 SMALL CAN CRUSHED PINEAPPLE
1/2 CUP GOLDEN RAISINS (TOSS IN FLOUR)
In a bowl combine sugar, eggs, vanilla and mix well. Add cooking oil & spices. Add flour mix until blended. Add pecans, carrots, pineapple & raisins. Mix on medium speed for 1 minute after adding all ingredients. Pour into 2 well-greased 9” round cake layers. Bake @ 325 degrees until golden brown and set. (About 1 hour). Remove from oven place on wire racks to cool. Cool 15 minutes before flipping out onto parchment paper. Ice with Cream Cheese Icing if desired
Cream Cheese Icing (Recipe in our Vol. 1 Cookbook)
1 STICK SALTED BUTTER (ROOM TEMPERATURE)
8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
4 1/2 CUPS POWDERED SUGAR
1 TSP. VANILLA FLAVORING
1 TBSP. EVAPORATED MILK
Using an electric mixer and mixing bowl, mix butter and cream cheese until creamy. Add powdered sugar 1/2 cup at a time. After adding 2 cups of the powdered sugar, addmilk, and vanilla. Continue adding remaining powdered sugar. Turn mixer to high and fluff frosting for 1 minute.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Incredibly Moist Carrot Cake Recipe - Homemade Carrot Cake
This is our favorite carrot cake recipe. This carrot cake is 100% from scratch, easy to make, versatile and utterly delicious. One of our most popular recipes! Just read all the rave reviews!
→ Recipe:
This carrot cake is quick, easy to make, and utterly delicious. It wasn’t until recently that we realized just how much we love carrot cake. It wasn’t something either of us grew up eating. Thanks to this easy recipe, we fell in love. You can make this cake quickly without lots of fancy equipment. Not only is this the best-tasting carrot cake we’ve made, but it’s a cinch to make.
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Chapters:
00:00:00 - Introduction to Moist Carrot Cake Recipe
00:00:39 - Preventing Cake Sticking to the Pan
00:01:40 - Adding Oil and Sugar
00:02:30 - Baking the Carrot Cake
00:03:14 - Making Cream Cheese Frosting
00:03:59 - Removing the Cakes from the Pans
00:04:35 - The Perfect Carrot Cake
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