How To Make THE BEST CARROT LOAF CAKE | Easy, Moist and Delicious!
i loooove carrot cake- i really actually love every kind of cake :), but this one is especially good for these cold months where you just wanna cozy up with a blanket and your fav hot drink and just have something warm and comforting to eat. this carrot cake is guaranteed to have your whole house smelling like fall. :)
i hope you’ll give this recipe a try and let me know your thoughts in the comments section below :)
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r e c i p e
1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup butter, melted
1/2 cup plain greek yogurt (sour cream works really well too)
2 cups shredded carrot
1/4 cup raisins or walnuts (optional) (add them to your wet mixture after your carrots)
if you want a simple glaze to pour over top just take some softened cream cheese and add some powdered sugar to it (make it as sweet as you want) and if it’s too stiff add some milk to it to loosen it up for the perfect drizzle
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Carrot Cake Loaf - Easy Moist & Delicious! | Chef Lola's Kitchen
Carrot Cake Loaf - Easy Moist & Delicious!
Ingredients here:
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carrot cake recipe/soft & moist -- Cooking A Dream
Written recipe CUP measurement and notes here:
You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, or almond you certainly can. Although I strongly recommend that you try the way it is.
If you like this carrot cake you might also like this lemon cake
Written recipe cup measurement and notes here:
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Professional Baker Teaches You How To Make CARROT CAKE!
Chef Anna Olson shows you how to bake an amazing carrot cake from scratch!
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Ingredients
Cake
¾ cup (175 ml) vegetable oil
3 large eggs
1 cup (200 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
2 cup (300 g) all-purpose flour
2 tsp (6 g) baking powder
1 tsp (3 g) ground cinnamon
½ tsp (3 g) baking soda
½ tsp (3 g) salt
½ tsp (2 g) ground allspice
¼ tsp (1 g) ground cloves
2 cup (100 g) loosely packed, finely grated carrot (about 7 oz)
¾ cup (75 g) lightly toasted walnut pieces or raisins (optional)
Frosting
1 pkg (225 g) brick cream cheese, at room temperature
¼ cup (60 g) unsalted butter, at room temperature
3 cup (390 g) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
lightly toasted walnut pieces, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
2. Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
3. In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour. Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces or raisins, if using. Divide this between the 2 pans and bake the cakes for 25 to 30 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting
1. For the frosting, beat the cream cheese and butter until smooth. Add half of the icing sugar and beat until smooth. Beat in the vanilla and lemon juice and then beat in the remaining icing sugar until light and fluffy.
2. To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a plate or platter. Spread the top with a generous layer of frosting and top with the second cake. Frosting the top and sides of the cakes and use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
3. The cake will keep, refrigerated, for up to 3 days.
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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 Tray Bake! Recipe #Shorts
How to make a Carrot Cake tray bake!
Hey guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Carrot cake is my WEAKNESS ???? A super moist carrot cake, packed with juicy, plump raisins, topped with a thick and creamy cream cheese icing ???? I love it so much!
It’s super easy to make, similar to my carrot cake loaf cake with a few adjustments ????
Sound on for full instructions ????
All you need is????
For the cake:
2 large eggs, room temp
100g dark brown sugar
75g granulated sugar
50ml buttermilk
175ml vegetable oil
225g plain flour
1/2 tsp baking powder
½ tsp bicarbonate of soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
220g carrots (finely grated)
150g raisins
For the icing:
90g unsalted butter, softened
90g full-fat cream cheese
1 tsp vanilla extract
250g icing sugar, sifted
Tin size: 8x8”
Bake 160C (fan) 25-30 minutes or until a toothpick comes out clean
Make sure you let the cake cool before icing it ????
Happy baking everybody! Enjoy ❤️
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#shorts #tutorial #baking #cake #recipe