How To make The Best Carrot Cake

Soft and Moist Carrot Cake Recipe | Easy Carrot Cake Recipe

Soft and Moist Carrot Cake Recipe | Easy Carrot Cake Recipe

This is one of my favorite dessert recipes for all occasions! A simply delicious, soft carrot cake recipe. if you want to use cinnamon, almond, raisin you certainly can.

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Ingredients
all-purpose flour - 1 Cup
Baking Powder - 1.5 Tsp
Baking Soda - 1/2 Tsp
Salt - 1/4 Tsp
Egg - 2
Sugar - 1 Cup
Vanilla Essence - 1 Tsp
Oil - 1/2 Cup
Grated Carrot - 1 Cup

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Simple Moist Carrot Cake Recipe | You must try this cake if you have carrots at home.

Easy carrot cake recipes for beginners. This video shows how to make soft and moist carrot cake recipe. This is a very easy and simple recipe and is healthier compared to other cakes. To make it more healthy you can replace 1 Cup All Purpose Flour With whole wheat flour or Oats Flour


For Printable Recipe :


Moist Carrot Cake Recipe
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All Purpose Flour 2 Cups (250 g)
Grated Carrots 2 Cups (350 g)
Egg 4 medium sized
Sugar 2/3 to 1 Cup. ( depending on the sweetness you want)/(135g to 200g)
Oil 2/3 Cup ( 150ml)
Vanilla Essence. 1 tsp
Baking Powder. 1&1/2 tsp
Baking Soda 1/2 tsp

Bake in a preheated oven @ 165 C for 60 minutes or until a skewer inserted in the middle comes out clear..
Pan. 6 inch
This goes well with cream cheese frosting.
PLEASE find the link for cream cheese frosting recipe :-

The BEST Carrot Cake You'll Ever Make - FACT! | Cupcake Jemma

Everyone needs a good Carrot Cake recipe under their belt and THIS is all you'll ever need to make that happen! I've been making this recipe for donkey's years and I hope it will be your go-to carrot cake recipe too!

Recipe -
For the Carrot cake...
420g plain flour
480g caster sugar
250g finely ground walnuts
2.5 tsp cinnamon
3/4 tsp salt
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
6 eggs
450ml vegetable oil
375g finely grated carrots

For the Cream Cheese Icing -
170g butter
270g cream cheese
930g icing sugar
+chopped walnuts to decorate

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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

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Music:
chill. by sakura Hz
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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The Simple Secret To Making The Greatest Carrot Cake Of All Time

The best carrot cake in the world does not have to take ages or be over complicated. I've made this for many famous people around the world and I feel it's just right if you know how to do it too. All the little carrot cake secrets revealed, and if you want, you can use these skills on any other cake.

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Chapters

00:00 - intro
00:40 - making your own dried ginger
01:15 - making carrot puree
02:00 - making the cake batter
03:52 - baking the cake
04:49 - making the syrup
05:10 - making the topping
06:20 - making the cream cheese frosting
06:43 - assembling the cake
07:51 - result
08:10 - outro

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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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