Homemade Carrot Cake Bars | EASTER DESSERT IDEA | How to make homemade CARROT CAKE
This carrot cake recipe is incredibly moist and delicious. I hope you try it!
Carrot Cake Recipe
Ingredients
1 cup Oil
2 cups Sugar
4 Eggs
2 teaspoons Vanilla Extract
1 cup finely grated Carrots
2/3 cup unsweetened Applesauce
2 cups all-purpose Flour
2 teaspoons Baking Soda
½ teaspoon Baking Powder
1 teaspoon Salt
1 ½ teaspoon Pumpkin Pie Spice
For Frosting
1 stick (1/2 Cup) softened Butter
2 packages (16 ounces) of cream cheese softened
4 ½ Cups Powdered Sugar
Pinch of Salt
1 teaspoon Vanilla Extract
2 Tablespoons milk or cream
Directions
1. Preheat oven to 350°
2. Mix together oil, sugar, and eggs.
3. Add applesauce, vanilla extract, and carrots. Stir until combined.
4. Add in flour, baking soda, baking powder, salt, and pumpkin pie spice and stir just until combined.
5. Grease a large sheet pan/jelly roll pan (15.5x10.5) very well. Pour batter into pan and tap out any air bubble.
6. Bake for 25-30 minutes or until a tooth pick comes out clean.
7. Make frosting by mixing all ingredients together with a hand mixer. Beat until smooth.
8. Frost cake once completely cooled.
TIP: Place frosted cake in freezer until it is very cold. Then cut into bars. This allows you to get nice even cut pieces.
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HOW TO MAKE CARROT CAKE ‣‣ 3 fun & healthy ways
How to make carrot cake...three different ways! We're making a classic gluten-free carrot cake, then we're making some carrot cake breakfast cookies and we're finishing things off with some carrot cake energy bites. All things health, all things delicious and just some fabulous spring recipes!
☆ RECIPES ☆
- GLUTEN-FREE CARROT CAKE:
- CARROT CAKE BREAKFAST COOKIES:
- CARROT CAKE ENERGY BITES:
✧ PRODUCTS ✧
- BUNDT CAKE PAN:
- FOOD PROCESSOR:
- OATS:
- MEDJOOL DATES:
- CASHEW BUTTER:
- QUINOA FLAKES:
- ALMOND FLOUR:
- QUINOA FLOUR:
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CARROT CAKE - How to make Perfectly Delicious CARROT CAKE Recipe
A popular Birthday Cake for children, during the late 1800's, in Switzerland. American Restaurants & Cafeterias started serving CARROT CAKE in the early 1960's. Today, CARROT CAKE w/ CHEESE CHEESE FROSTING is most popular for the hearty cake lovers!! AN EXCELLENT FALL SEASON DESSERT!! Click on SHOW MORE below for recipe...
CARROT CAKE W/ CREAM CHEESE FROSTING
Preheat oven to 350 degrees F.
3 (8-inch) round cake pans, sprayed with oil or greased & floured, set aside.
CAKE
1-1/2 cups whole-wheat flour
2/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup sugar
1 cup packed light brown sugar
1 cup whole buttermilk
3/4 cup vegetable oil
4 eggs
1-1/2 teaspoons pure vanilla extract
1 (8 oz.) can crushed pineapple, drained
1 (1 lb.) bag of fresh carrots, peeled & grated
1 cup walnuts, chopped
1 cup sweetened flaked coconut
1. In a medium mixing bowl add flours, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk well. Set aside.
2. In a large mixing bowl add sugars, buttermilk, oil, eggs, and vanilla extract. Whisk well or beat 1 minute with electric mixer.
3. At this time, drain the crushed pineapple in a strainer, over bowl, use scapula to push out any excess pineapple juice. Set aside.
4. Using a paring knife, cut end of the carrots. Thinly peel outside layer of carrots with vegetable peeler. Shred carrots using a large hole grater.
5. Add flour mixture (dry) ingredients on top of buttermilk mixture (wet) ingredients. DO NOT MIX!! Add shredded carrots, coconut, walnuts, and well drained pineapples on top of flour. Gently coat these ingredients into the flour mixture. This will prevent carrots, coconut, walnuts and pineapples from sinking to the bottom of cake during baking time. With a large spoon, gently combine tossed dry ingredients into buttermilk (wet) ingredients.
6. Add carrot cake batter, equally (about 3-1/2 cups), into the 3 prepared baking cake pans.
7. Bake in preheat 350 degrees F. oven for 25 - 30 minutes or until inserting toothpick, in the center of cakes, come out clean.
8. Cool cakes in pan for 10 minutes. Remove cakes out of pan onto cooling racks. Cool completely before add the frosting.
CREAM CHEESE FROSTING
1 (8 oz.) box of cream cheese, softened
1/2 cup (1 stick) of butter, softened
4 cups powder sugar
1 teaspoons pure vanilla extract
1/4 teaspoon pure orange extract
1. In a medium mixing bowl add softened cream cheese, butter, vanilla extract, and orange extract. With a hand mixer beat until smooth and creamy. Slowly add powdered sugar while beating on low speed. After all the powdered sugar is add, increase speed to high and beat for a additional 3 minutes. This will insure a light and airy cream cheese frosting.
ASSEMBLE CAKE by adding one cake layer, at a time, onto a serving plater. Add frosting between each layer. Frost the side and top of cake. Refrigerate frosted cake for several hours, or overnight, before cutting. Let cake stand at room temperature for 1 hour before serving.
TIPS: Store cake in an airtight container or wrapped well with plastic wrap and refrigerate up to 5 days. This cake freezes well, up to 3 months, in airtight wrapping.
Music by... Kevin MacLeon (
#food #carrot #cake #recipe
How to make Carrot Cake | Amazing Carrot Cake with Cream Cheese Frosting
The best carrot cake, with simple ingredients! You can sub out a bit of applesauce for the oil if needed.
1 1/2 C oil
4 eggs
2 tsp cinnamon
1 tsp salt
3 C raw grated carrots
1 C raisins
2 C sugar
2 C flour
2 tsp baking powder
2 tsp baking soda
1 C chopped nuts
In a large bowl, blend oil and sugar. Add eggs. Beat. Add dry ingredients, mix. Add carrots and nuts, fold in. Bake at 300-325° for 1 hour. You can use 2- 8 rounds, 1-9x13 or a bundt pan. Make sure to spray the pan well. Frost with cream cheese frosting.
Cream Cheese Frosting
8 oz soft cream cheese
1 stick butter (1/2 C)- really soft
3 3/4 C powdered sugar
1 tsp vanilla
Mix all ingredients well and frost the cooled cake.
#carrotcake #carrotcakerecipe # inthekitchenwithdinah #dessert #creamcheesefrosting #cake #cakerecipe #scratchcarrotcake