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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Carrot Cheesecake With Raisins And Pecan Nuts Recipe
Carrot Cheesecake With Raisins And Pecan Nuts
Ingredients:
Carrot Cake Layer:
3/4 cup vegetable oil
1/2 cup brown sugar
2 eggs (room temperature)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup finely grated carrots
1/4 cup raisins
1/3 cup chopped pecans
Cheesecake Filling:
16 oz. cream cheese (room temperature)
1/2 cup white granulated sugar
2 tablespoons all-purpose flour
1/2 cup sour cream
1/4 cup cream
1 teaspoon vanilla extract
2 eggs (room temperature)
Topping (optional):
4 oz. cream cheese (room temperature)
1/2 cup unsalted butter (room temperature)
1 1/2 cups powdered sugar (or more)
1/2 teaspoon vanilla extract
Caramel sauce
Pecans
The Most Amazing Carrot Cake
The Most Amazing Carrot Cake is moist, fluffy, and is topped with an easy, homemade cream cheese frosting that is over-the-top delicious!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
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✅Ingredients
CARROT CAKE:
• 3 cups all-purpose flour
• 2 cups sugar
• 3 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 cup unsweetened applesauce
• 1 cup canned crushed pineapple lightly drained
• 1/2 cup vegetable oil
• 5 large eggs
• 1½ teaspoons vanilla extract
• 3 cups finely shredded carrots
• 2 cups chopped walnuts
• 2 cups golden raisins (optional)
CREAM CHEESE FROSTING:
• 16 ounces cream cheese softened
• 1 cup salted butter softened
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar
✅Instructions
CARROT CAKE RECIPE:
00:00:27 - How to shred carrots for carrot cake
00:04:01 - Quick recap Carrot Cake Recipe
1️⃣ 00:00:11 - Preheat oven to 350 degrees F. Lightly grease three 9-inch cake rounds. Dust with flour and tap out the excess or line bottoms with parchment paper.
2️⃣ 00:00:46 - In a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt.
3️⃣ 00:01:27 - Add applesauce, crushed pineapple, vegetable oil, eggs, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just 1 to 2 minutes.
4️⃣ 00:01:49 - Use a rubber spatula to stir in shredded carrots, walnuts, and raisins (if using) until just combined.
5️⃣ 00:02:15 - Divide batter among the three pans, about 3 cups of batter per pan.
6️⃣ 00:02:23 - Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
7️⃣ 00:03:18 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.
CREAM CHEESE FROSTING:
1️⃣ 00:02:33 - Use a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in vanilla extract and mix until combined, about 10 seconds.
2️⃣ 00:02:54 - Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions. Use to frost completely cooled cakes. Store frosting and/or frosted cake in the refrigerator.
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Moist Carrot Cake Cupcakes with Cream Cheese frosting
These carrot cake cupcakes have a soft and moist crumb studded with pecans, raisins, and plenty of tender carrots, with the perfect balance of spices. You won’t want another carrot cape cupcake after these.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CARROT CAKE CUPCAKE INGREDIENTS:
►1 1/3 cups all-purpose flour
►1 cup granulated sugar
►1 1/2 teaspoons baking soda
►1 teaspoon baking powder
►1 teaspoon ground cinnamon
►1/2 teaspoon ground nutmeg
►1/2 teaspoon ground allspice
►1/4 teaspoon ground cloves
►1/2 teaspoon fine sea salt
►2/3 cup vegetable oil or extra light olive oil
►3 large eggs, room temperature
►1/2 cup applesauce
►1 1/2 cups finely grated and peeled carrots (from 2 medium carrots)
►1 cup walnuts, finely chopped
►1/2 cup golden raisins, or regular raisins
Cream Cheese Frosting Recipe:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:49 Preparing carrot cake batter
1:46 How to grade carrots
2:30 Adding carrots, pecans & raisins
3:02 Prepping muffin tins & dividing batter
3:33 How to bake carrot cupcakes
4:33 How to frost carrot cupcakes
7:43 Taste test
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Grandma Barb's THE BOMB Carrot Cake Recipe
❤️ SUBSCRIBE HERE: Moist, tender carrot cake made from scratch! I love my Grandma Barb’s carrot cake and she has been asking if I’d shared it with you guys yet.
I low-key thinks she likes having the bragging rights of saying “yeah people all over the world make my recipes” lol This carrot cake will not disappoint! It’s an old fashioned, tried and true favorite.
It’s crazy moist and fluffy from all that buttermilk, carrot pulp and brown sugar! The oil gives it such an amazing fluffiness! I hope you all enjoy this carrot cake as much as we do!
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Gemma's Best-Ever Carrot Cake | Bigger Bolder Baking
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Learn the secrets to my best-ever Carrot Cake recipe & how to easily make great cream cheese frosting.
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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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