How To make Carrot Cake with Lemon Frosting
1 pound carrots
peeled and cut
:
into 1/2-inch pieces 1 cup corn oil
1 can (8-ounce) crushed unsweetened
pineapple -- drained 4 large eggs
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
2 1/2 cups sugar
1 tablespoon ground cinnamon
1 tablespoon baking soda
1 teaspoon salt
1 1/2 cups coarsely chopped walnuts*
***frosting *** 1 pound cream cheese at room temperature
1 1/4 cups unsalted butter :
at room temperature
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
5 cups powdered sugar -- sifted
***garnish*** fresh edible flowers (such as pink roses; optional)
* I used pecans.
Preheat oven to 350 degrees. Butter 3 (9-by-1-1/2-inch) round cake pans. Line bottoms with wax paper. Butter paper. Cook carrots in large pot of boiling salted water until tender, about 12 minutes. Drain. Puree in food processor, stopping occasionally to scrape down sides of bowl. Transfer to large bowl; cool.
Whisk oil, pineapple, eggs and vanilla into carrot puree. Mix flour, sugar, cinnamon, soda and salt in medium bowl. Stir into puree. Mix in nuts. Divide batter among prepared pans. Bake until tester inserted into centers comes out clean, about 35 minutes. Cool cakes in pans on racks.
Turn cakes out of pans; peel off wax paper. Place one layer on platter. Spread 3/4 cup frosting over it. Top with second cake; spread 3/4 cup frosting over it. Top with third cake. Spread remaining frosting over top and sides. May be prepared a day ahead. Cover with cake dome and refrigerate. Let stand 3 hours at room temperature before serving. Garnish cake with edible flowers, if desired.
Frosting
With electric mixer, beat cream cheese, butter, lemon juice and vanilla until light and fluffy. Gradually beat in sugar. Chill until firm but spreadable, about 1 hour.
"One of the best carrot cakes ever. . A distinguishing feature: The carrots are cooked first."
Entered by Lou Parris <lbparris@earthlink.net> on Jul 04, 1997
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How To Bake The Best Carrot Cake You'll Ever Eat • Tasty
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Carrot Cake with Lemon Cream Cheese Frosting - one slice is never enough!
#carrotcake
Just a simple cake with basic spices, but with a good lemony cream cheese frosting.
Can't go wrong with this recipe, and you have been warned, because it will taste so good one slice is never enough.
I hope you enjoy the video! Give it a thumbs up and share it around. Also, hit the subscribe button for more future cooking videos!
Ingredients
- 2 cups plain flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/2 cup raw sugar (or white sugar)
- 1 1/2 cup brown sugar
- 4 eggs
- 3/4 cup vegetable oil
- 1/2 cup butter
- 1/4 cup lemon juice
- 1/2 tsp vanilla extract
- 3 cups carrots
- 1/2 cup walnuts
Frosting
- 1/3 cup butter
- 1 1/4 cups cream cheese
- 1 1/2 cups icing sugar
- 2 tbsp lemon zest
- 2 tbsp lemon juice
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Vegan Carrot Cake with Lemon Frosting #shorts
This easy vegan carrot cake with lemon icing is incredibly tasty. You will love this dairy free carrot cake with its fine lemon note, the moist carrot cake with vegan frosting!
Recipe for thisvegan carrot cake:
#carrotcake #vegancake #dairyfreecake #shorts
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!
Recipe:
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Moist & Soft Carrot Cake Recipe | Easy Carrot Cake Recipe
Carrot Cake
Ingredients:
2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (200 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
1/2 cup (50 grams) coarsely chopped walnuts
Bake at 350 degrees Fahrenheit (176C) for 45-60 minutes.
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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 -
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Electronic Kitchen Scale -
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Pastry Brush -
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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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