MOIST CARROT LOAF CAKE with Cream Cheese Frosting + Walnuts & Chocolate Chips
CARROT CAKE
✔️Cake
3 large whole eggs
1 cup [240 ml] vegetable oil
1 cup [200 grams] brown sugar
1/2 tsp salt
1 tsp cinnamon powder
2 tsp baking powder
2 cups [256 grams] all purpose flour
2 cups [250 grams] shredded carrots
*Optional Add-ons
1/2 cup [60 grams] walnuts
1/2 cup [80 grams] chocolate chips
✔️Frosting
1 cup [225 grams] cream cheese
1/4 cup [60 grams] butter
1/4 cup [30 grams] powdered / icing sugar
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Incredibly Moist and Simple Carrot Cake/ 2 Recipes for Cream Cheese Frosting
How To Make Incredibly Moist and Easy Carrot Cake
This is my favorite recipe for carrot cake! It is completely homemade, simple to prepare, adaptable, and utterly delicious.You can make this cake quickly without lots of fancy equipment.
Carrot Cake Ingredients:
Unsalted Butter 120g
Grated Carrot 200g
Soft Brown Sugar 180g
Eggs 4
Vegetable Oil 100ml
Plain Flour 300g
Salt 1tsp
Bicarbonate of soda 1tsp
Baking Powder 1tsp
Vanilla 1tsp
Cinnamon 1tbsp
Nutmeg 1/2tsp
Bake at 160C for 25 to 30 mins.
Italian Meringue Buttercream Cream Cheese Frosting: -
145g sugar (3/4cup)
40g water (3 tbsp)
140g Egg White (3/4cup)
400 g butter (approx 2 cups/3.5 sticks)
100g Cream Cheese
Full Instruction -
OR
Whipping Cream Cheese Frosting:
Cream Cheese 150g
Whipping Cream 150g
Condensed Milk 2tbsp
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Easy Carrot Cake Recipe||HOW TO MAKE MOIST CARROT CAKE || JERENE'S EATS
Simply delicious Carrot Cake!
I used 9 inch layer cake tins
The oven temperature is 350F
HOW TO MAKE CREAM CHEESE FROSTING/ICING:
HOW TO REMOVE CAKE FROM TIN AND DECORATE LAYER CAKE WITH CREAM CHEESE FROSTING????⤵️
(FFW to 9:53 in the video)
INGREDIENTS:
2 cups allpurpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 1/2 - 2 tsps ground cinnamon
1 - 1 1/4 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/8 tsp cloves
3 eggs
Between 1 and 1 1/4 cup soft brown sugar
1/4 cup granulated sugar
2 tsps vanilla
1 cup canola oil
2 1/2 - 3 cups shredded carrot
....................
Music:
chill. by sakura Hz
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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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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 ❤️
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #baking #cake #recipe
Carrot Cake
#Shorts #carrotcake
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