How To make Carrot Passion Layer Cake

How to bake Carrot Cake

I searched for the best recipe for carrot cake and found one that was close. After a few modifications I came up with this one. This is my favorite cake.
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???? Retro Recipe - Old Fashioned Carrot Cake

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Old Fashioned Carrot Cake

In this retro recipe, we're bringing you old fashioned carrot cake, courtesy of our grandmothers. This moist, delicious cake is perfect for Easter holidays or any other occasion that calls for a southern cake.

Carrot cake is one of the most popular desserts around, and this recipe is sure to please. With its moist texture and delicious flavor, this cake is perfect for any Easter celebration! If you're looking for a delicious and nostalgic recipe, this is it! Let me know what you think about this version and y'all enjoy.
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Ingredients:
2 cups white sugar
1 1/2 cup cooking oil
4 eggs
2 tsp. baking soda
2 cup flour
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
3 cups raw shredded carrots

Cream cooking oil and sugar.
Add eggs and beat well.
Sift flour, baking powder, baking soda and cinnamon together.
Add to the creamed mixture and fold in carrots.
Divide in two prepared cake pans.
Bake in a preheated 350°F oven for 30-35 minutes.

CREAM CHEESE ICING.
1/2 lb. butter
8 oz. cream cheese
1 cup chopped nuts
2 cups powdered sugar
vanilla to taste.

Cream margarine and cream cheese.
Add vanilla and mix well.
Mix in powdered sugar until right consistency and smooth.

Let cake cool before frosting.
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Carrot Cake with Yogurt Cream Frosting

A carrot cake without cream cheese? I know, it sounds like a sin! But don’t worry, I haven’t forgone that glorious, tangy white frosting entirely - I’ve just swapped up the cream cheese for a Greek yoghurt frosting. Higher in protein and lower in fat, Greek yoghurt is always my yoghurt of preference, and that mixture of tart yoghurt and sweet icing sugar always sets off carrot cake perfectly. Give it a try!

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Hi! I’m Sevi, a busy mum of two sweet girls, and I am passionate about sharing the beauty of real Greek food with friends and family. I hope you find many nourishing and delicious recipes that can make your life a little tastier.

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Caramel Carrot Cake Recipe

Caramel Carrot Cake has always been my favourite. You have the cake, the cream cheese frosting and amazing caramel sauce. In this recipe, I did everything from scratch including the caramel sauce. Hope you enjoy!

Ingredients:

Carrot Cake
3 eggs
150g brown sugar
200g vegetable oil
190g cake flour or all-purpose flour
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 tsp baking powder
1 tsp baking soda
300g grated carrot (about 4-5 medium carrots)
50g (1 cup) pecans, toasted and chopped

Caramel Sauce
200g sugar
60ml water
120g whipping cream, 35% fat
30g unsalted butter, room temperature
5g salt

Cream Cheese Frosting
250g cream cheese, room temperature
150g whipping cream
30g powdered sugar
40g caramel sauce

For Decoration
Drizzle with remaining caramel sauce
Pecans (few pieces)

Instructions:
Prepare the cake
1. Preheat oven to 350F (180C). Grease and line with parchment paper two 7 inch (21 cm) round cake pans.
2. Chop the pecans and grate the carrots.
3. In a large bowl, add eggs and brown sugar. Mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Sift all the dry ingredients together, the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until they are well combined.
4. Using a spatula to incorporate the grated carrot and toasted pecans.
5. Pour or scoop the batter evenly into the two pans.
6. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
7. Let pans cool on a cooling rack for 10 minutes.
8. Remove the cakes from the pan and let them cool completely.
Prepare the caramel sauce
9. Place the sugar and water in a stainless steel pot and cook over low/medium heat, and cook without stirring until sugar dissolves and gets a caramel or amber color. Please be patient. This process could take up to 10-12 minutes.
10. Remove the pan from the heat and add the butter, salt and cream. Be caution as it will bubble a little bit.
11. Cook for about 1 minute stirring constantly with a wooden spoon until smooth. Stir well until smooth.
12. Pour into a small bowl (jar if you want to store it) and set aside to cool until the cake is ready.
Prepare the frosting
13. In a bowl, beat the cream cheese (room temp) until smooth. Add powdered sugar and 1/3 cup (40g) of caramel sauce.
14. In another bowl whip the cream until stiff peak forms. Gradually fold into the cream cheese mixture until well combined.
Assemble the cake
15. Place one cake layer on your serving plate. Spread the frosting evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours or until you get the right consistency.
16. Before serving the cake, drizzle with the remaining caramel sauce letting some to drip down the sides. Decorate with few pieces of whole pecans if desired.
17. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.

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How To Make CARROT CAKE Everytime PERFECT

FLUFFY AND MOIST PASSION FRUIT CAKE | Baking Cherry

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This recipe is the perfect combination between a sweet fluffy cake and a delicious passion fruit sauce, which helps the cake to stay moist.