I desire carrot cake may be a dessert most of the people tend to only make around Easter. But honestly, carrot cake is such a fantastic dessert and that i think it should be enjoyed all year long. Especially when it involves this carrot cake recipe.
I know it are often a bold statement to call a recipe the simplest , but i actually mean it with this one. Not only is that this carrot cake easy to form , but it’s so incredibly moist and filled with flavor that it’s almost impossible to prevent at one piece.
Once you realize how easy it’s to form a carrot cake from scratch, you’ll want to form it over and once again .
For the carrot cake:
2 cups (250 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup (180ml) canola or vegetable oil
4 large eggs room temperature
1 and 1/2 cups (300 grams) light brown sugar
1/2 cup (100 grams) granulated sugar
1/2 cup (125 grams) unsweetened applesauce
1 teaspoon pure vanilla extract
3 cups (300 grams) grated carrots, lightly packed
For the cream cheese frosting:
1 (8-ounce) package brick style cream cheese, softened to room temperature
½ cup (115 grams) unsalted butter, softened to room temperature
2 cups (240 grams) powdered sugar
1 teaspoon pure vanilla extract
To make the carrot cake:
Preheat oven to 350°F (177°C). Spray two 9-inch round cake pans well with non stick cooking spray (you also can line rock bottom of every pan with parchment paper for easier removal) and put aside .
In a large bowl , whisk together the flour, leaven , bicarbonate of soda , cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
In a separate large bowl , whisk together the oil, eggs, sugar , sugar , applesauce, and vanilla until fully combined. Add the grated carrots into the wet ingredients and blend until well combined.
Pour the wet ingredients into the dry ingredients and blend with a whisk or rubber spatula until just combined, ensuring to not over mix the batter.
Pour the cake mixture between the prepared cakes. Bake at 350°F for 30-35 minutes or until the tops of the cakes are set and a toothpick inserted into the middle of every one comes out clean. Remove from the oven, transfer to a wire rack, and permit to chill within the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to end cooling.
To make the cheese frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or during a large bowl employing a hand-held mixer, beat the cheese until smooth. Add the butter and blend for about 30 seconds-1 minute until well combined and smooth. Add within the granulated sugar and vanilla and continue mixing until fully combined, scraping down the edges of the bowl as required .
To assemble the cake:
Level the tops of every cake with a knife or cake leveler. Place one among the cakes on a cake stand, top with a touch over 1/2 cup of the frosting, and smooth it out into one even layer. Place the opposite cake on top and use the remaining frosting to frost the highest and sides of the cake. Top with pecans or other toppings of choice if desired.
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