How To make All Time Best Carrot Cake

Simple Moist Carrot Cake Recipe | You must try this cake if you have carrots at home.

Easy carrot cake recipes for beginners. This video shows how to make soft and moist carrot cake recipe. This is a very easy and simple recipe and is healthier compared to other cakes. To make it more healthy you can replace 1 Cup All Purpose Flour With whole wheat flour or Oats Flour


For Printable Recipe :


Moist Carrot Cake Recipe
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All Purpose Flour 2 Cups (250 g)
Grated Carrots 2 Cups (350 g)
Egg 4 medium sized
Sugar 2/3 to 1 Cup. ( depending on the sweetness you want)/(135g to 200g)
Oil 2/3 Cup ( 150ml)
Vanilla Essence. 1 tsp
Baking Powder. 1&1/2 tsp
Baking Soda 1/2 tsp

Bake in a preheated oven @ 165 C for 60 minutes or until a skewer inserted in the middle comes out clear..
Pan. 6 inch
This goes well with cream cheese frosting.
PLEASE find the link for cream cheese frosting recipe :-

Gemma's Best-Ever Carrot Cake | Bigger Bolder Baking

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Hi Bold Bakers! Every baker needs a great carrot cake recipe and that’s exactly what I’ll show you this week. This cake is moist, delicious and the perfect springtime dessert. Plus, I’ll share my favorite cream cheese frosting recipe that will give you a perfect result anytime. So let’s get baking!

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How To Bake The Best Carrot Cake You'll Ever Eat • Tasty

Ever wondered how to make the perfect carrot cake? Look no further.

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Amazing Carrot Cake Recipe

My delicious carrot cake recipe is almost too easy to believe and my gosh is it good! The batter has toasted pecans, shredded carrot (of course), and lots of spices! The cake is very moist but not at all oily! Covered in cream cheese frosting and topped with a ring of cute buttercream carrots!

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Martha Stewart Makes Carrot Cake and 2 Other Southern Desserts | Martha Bakes S7E12 South

Some of Martha's all-time favorite desserts hail from the South. Join Martha in the kitchen as she shares three show-stopping regional desserts tangy buttermilk pie, decadent bourbon bread pudding with a boozy bourbon glaze, and a delectable carrot cake with a heavenly orange cream cheese frosting. Plus, learn how to transform carrots into brilliantly colored finishing touches for your next carrot cake.

#Desserts #CarrotCake #SouthernDesserts #Recipes #MarthaBakes #MarthaStewart

00:00 Introduction
00:43 Buttermilk Pie
06:39 Bourbon Bread Pudding
12:07 Carrot Cake
18:45 Candied Carrots
23:40 Bonus: How to Frost Cupcakes

Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!

This episode originally aired in Season 7 Episode 12.

Full Recipes:
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Bourbon Bread Pudding with Glaze:
Carrot Cake with Orange Cream Cheese Frosting:

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Martha Stewart Makes Carrot Cake and 2 Other Southern Desserts | Martha Bakes S7E12 South

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:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
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Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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