Amazing Carrot Cake with Cream Cheese Frosting
This Carrot Cake recipe is amazing! It is incredibly moist and loaded with nuts and carrots. The frosting is super easy to make as well. A must-try!
Video Note: Sugar in frosting can be adjusted accordingly
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Soft & Moist Carrot Cake Recipe with Cream Cheese Frosting by Tiffin Box | Homemade Gajar ka cake
Hello lovelies,
Today's recipe is best homemade carrot cake. You will just love this incredibly moist crumb, outstanding flavor and velvety cream cheese frosting. This is truly the best carrot cake I've ever seen. Hope u will also like this recipe..
Ingredients :
All purpose flour - 1 cup
Baking Powder - 1.5 tsp
Sugar - 1/2 cup
Butter - 100 g
Egg - 3 medium
Vanilla essence - 1 tsp
For frosting :
Cream cheese - 1 cup
Soft butter - 1/2 cup
Condensed milk - 3 tblsp
Vanilla essence - 1 tsp
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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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Carrot Cake with Cream Cheese Frosting | MyKitchen101en
This is an easy carrot cake recipe, the method of preparation is simple. Ground walnut is added to give the cake a touch of nutty flavour. Vegetable oil is used is this recipe as it will prevent the cake from hardening when chilled.
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Incredibly Moist Vegan Carrot Cake with Heavenly Cream Cheese Frosting
#vegancarrotcake #vegancakes #vegandesserts #easyveganrecipes #foodtoliverecipe
Incredibly Moist Vegan Carrot Cake!
Enjoy a delicious vegan twist on the classic carrot cake with this Vegan Carrot Cake recipe. It's incredibly moist and flavorful, just like the traditional version, but it's entirely plant-based, meaning it doesn't contain any eggs or dairy.
Prep Time: 5 minutes | Cook Time: 45 minutes | Total Time: 50 minutes | Servings: 9
INGREDIENTS:
• 3 cups all-purpose flour
• 2 cup granulated sugar
• 1 tsp vanilla powder
• 1 tsp salt (
• 1 tsp ground cinnamon (
• 2 tsp baking soda
• 1½ cups walnuts (
• 2/3 cup vegetable oil
• 2 cup of cold water
• 2 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 2 cups chopped carrots
Easy Vegan Cream Cheese Frosting:
• 4 tbsp vegan cream cheese
• 1/2 cup vegan butter
• 2 cups powdered sugar
INSTRUCTIONS:
1. Preheat your oven to 350°F and prepare two round cake pans by greasing them or using parchment paper.
2. In a large bowl, mix together the flour, sugar, vanilla powder, salt, cinnamon, and baking soda. Set this aside.
3. Toast the walnuts on a baking pan for about 5 minutes, then chop them. Add half of the chopped walnuts to the flour mixture.
4. In another bowl, combine the vegetable oil, water, vinegar, and vanilla extract.
5. Shred the carrots in a food processor and add them to the oil mixture. Stir well.
6. Pour the carrot mixture into the flour mixture and stir until combined.
7. Pour the batter into your prepared cake pans and bake for 35 minutes or until a toothpick comes out clean when inserted in the middle.
8. Let the cakes cool for about 10 minutes, then remove them from the pans and allow them to cool completely.
9. To make the Vegan Cream Cheese Frosting, mix vegan cream cheese and vegan butter until fluffy. Gradually add powdered sugar until you reach the desired consistency.
10. Spread frosting on one cake layer, top with chopped walnuts, place the second layer on top, and frost the top and sides. Garnish with more chopped walnuts. Enjoy!
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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Best Carrot Cake Recipe with Cream Cheese Frosting
Flavorful, moist and fragrant carrot cake with a classic cream cheese frosting. The pumpkin spice is the secret ingredient to wow your guests with this carrot cake. It can be substituted with half a teaspoon of cinnamon and a quarter teaspoon of nutmeg.
Find the complete recipe on the blog
Ingredients:
- 280 gr of shredded carrots
- 250 ml of vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 200 gr white sugar
- 100 gr brown sugar
- 250 gr all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice (or 1/2 tsp cinnamon and 1/4 tsp nutmeg)
- 80 gr walnuts or pecan nuts
Cream cheese frosting
- 100 gr butter
- 200 gr cream cheese
- 130 gr powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice