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 Cheesecake
This Carrot Cake Cheesecake consists of two layers of moist carrot cake sandwiched around a rich cheesecake. It’s topped with a whipped cream cheese icing for one decadent, but surprisingly refreshing, dessert.
RECIPE:
#recipe #baking #shorts #cakedecorating #easter #easterdessert #spring
Carrot Cake Cheesecake
Carrot Cake Cheesecake is a delicious dessert that is mixing two of the best cakes together in one. It is the perfect cake to go with on your Easter table.
Recipe:
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Please watch: Homemade Peanut Butter Eggs
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Carrot Cake Cheesecake Recipe
This Carrot Cake Cheesecake is killer good! Layer of moist carrot cake, a cheesecake center and it’s all topped with a delicious sour cream frosting!
INGREDIENTS
For the Carrot Cake:
1 ½ cups all-purpose flour
2 cups shredded carrot (2 to 3 medium carrots)
½ cup dark brown sugar
½ cup sunflower oil, refined
¼ cup heavy whipping cream
3 large eggs
¾ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅓ cup chopped walnuts
⅓ cup raisins
⅓ cup crushed pineapple, well drained with juice reserved
⅓ cup crushed dried plums
Pineapple juice for impregnation of cake
For the Cheesecake:
3 packages (8 oz each) cream cheese, softened
2 tablespoons corn starch
2 large eggs
1 teaspoon vanilla extract
½ cup heavy whipping cream
½ cup granulated sugar
For the Sour Cream Topping:
1 cup sour cream
½ cup icing sugar
1 tablespoon vanilla extract
PREPARATION
1. Make the Carrot Cake. Preheat oven to 320°F/160°C. Line bottom (inside) of an 8-inch (20-22cm) springform pan with a circle of parchment paper and set aside.
2. Sift and combine the flour, baking powder, baking soda and spices in a large bowl.
3. Whisk together the sugar and eggs until fluffy in a separate bowl. Add the oil, whipping cream and vanilla extract and whisk again.
4. Fold the flour mixture into the egg mixture until just combined. Add the soaked raisins, crushed dried plums, crushed pineapple, chopped walnuts and shredded carrot. Mix well.
5. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter.
6. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 30 to 35 minutes. Cool completely. Grease the cake with the pineapple juice using a pastry brush.
7. Make the Cheesecake. Preheat the oven to 340°F/170°C.
8. Beat the cream cheese, corn starch, vanilla extract and granulated sugar in a stand mixer fitted with a paddle attachment about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Pour the whipping cream and continue beat until smooth and creamy.
9. Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with hot water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour.
10. Make the Sour Cream Topping. Whisk together the icing sugar, sour cream and vanilla. Spread on top of the cheesecake; bake for 15 minutes again.
11. Turn off the oven, remove and allow the cheesecake to cool on wire rack for 30 minutes. Run a sharp knife around the edge of pan, transfer the cheesecake onto plate, cover and refrigerate 8 hours or overnight.
12. Garnish with chopped walnuts and leftovers of cake. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
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Carrot Cake Recipe
Carrot Bundt Cake
Carrot Mousse Cake
Carrot Casserole Recipe
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How to Make the Most Delicious Carrot Cake Cheesecake | Easter Dessert
Carrot cake cheesecake is a combination of two classic desserts that never disappoint. Both are rich and flavorful in their own ways. Combining them makes one ultimate dessert. That’s right, we’re talking about Carrot Cake Cheesecake! I used the base for my Carrot Cake recipe which is my mother-in-law’s recipe; it’s the best carrot cake ever!
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Carrot Cake recipe:
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Carrot Cake Cheesecake Roll | FREE TRIAL from the Bold Baking Academy
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