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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The BEST Carrot Cake You'll Ever Make - FACT! | Cupcake Jemma
Everyone needs a good Carrot Cake recipe under their belt and THIS is all you'll ever need to make that happen! I've been making this recipe for donkey's years and I hope it will be your go-to carrot cake recipe too!
Recipe -
For the Carrot cake...
420g plain flour
480g caster sugar
250g finely ground walnuts
2.5 tsp cinnamon
3/4 tsp salt
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
6 eggs
450ml vegetable oil
375g finely grated carrots
For the Cream Cheese Icing -
170g butter
270g cream cheese
930g icing sugar
+chopped walnuts to decorate
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Moist & Soft Carrot Cake Recipe | Easy Carrot Cake Recipe
Carrot Cake
Ingredients:
2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1/2 cup (50 grams) coarsely chopped walnuts
Bake at 350 degrees Fahrenheit (176C) for 45-60 minutes.
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Soft and Moist Carrot Cake Recipe | Easy Carrot Cake Recipe
Soft and Moist Carrot Cake Recipe | Easy Carrot Cake Recipe
This is one of my favorite dessert recipes for all occasions! A simply delicious, soft carrot cake recipe. if you want to use cinnamon, almond, raisin you certainly can.
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Ingredients
all-purpose flour - 1 Cup
Baking Powder - 1.5 Tsp
Baking Soda - 1/2 Tsp
Salt - 1/4 Tsp
Egg - 2
Sugar - 1 Cup
Vanilla Essence - 1 Tsp
Oil - 1/2 Cup
Grated Carrot - 1 Cup
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Carrot Cake Recipe - Chef Tips
Chef Jason Hill shares an easy carrot cake recipe in this episode of Chef Tips. This is one of my favorite dessert recipes for Easter, but it's really great for all occasions!
FROSTING:
This recipe was adapted from Cooks Illustrated.
1 1/2 cups white sugar
1/2 cup packed light brown sugar
4 eggs
1 1/2 cups canola oil
3 cups peeled and shredded carrots (6 medium carrots)
2 1/2 cups all purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Raisins and walnuts, if desired
Cream Cheese Frosting:
1 1/4 cups powdered sugar
8 ounces cream cheese, softened
5 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 tablespoon sour cream
#carrotcake #carrotcakerecipe #cheftips
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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BAKING ESSENTIALS:
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