Check out the simple, moist and delicious carrot cake recipe with cream cheese frosting. Just follow the step-by-step tutorial and video for the preparation of this delightful cake.
You Will Need:
a) 3 cups grated peeled carrots (5 to 6 medium carrots/300 grams)
b) 2 cups all-purpose flour (260 grams)
c) 4 large eggs
d) 2 tsp baking soda
e) 1 tsp vanilla extract
f) 1 tsp kosher salt
g) 1/2 cup raisins (65 grams)
h) 1 and 1/2 tsp grounded cinnamon
i) 1 cup lightly packed brown sugar (200 grams)
j) 1 cup roughly chopped pecans (100 grams)
k) 1 cup granulated sugar (200 grams)
l) 1 and 1/4 cups canola (295 ml) or any other vegetable oil
a) 1/2 cup coarsely chopped pecans (50 grams) for topping the cake
b) 8 ounces cream cheese (225 grams), at room temperature
c) 1/3 cup heavy whipping cream (80 ml)
d) 1 and 1/4 cups sugar powder (140 grams)
A) Make Batter
a) Heat oven to 350 degrees Fahrenheit and grease two 9 inches round cake pan and line the base with parchment paper.
b) Grease the top of paper or grease and flour the sides and bottom of both pans.
c) Whisk baking soda, cinnamon, flour, salt in a medium bowl till it gets well blended.
d) Whisk vanilla, sugar, and oil in a separate bowl.
e) Whisk eggs one by one till it gets mixed.
f) Switch to a big rubber spatula and scrape the side and base of the bowl.
g) Add the dry ingredients in three parts while stirring softly till they get faded, and mixture becomes smooth.
h) Stir the carrots, raisins, and nuts.
B) Bake Cake
a) Divide the mixture between the prepared cake pans.
b) Bake it till the crown of cake becomes soft while touching it (35 to 40 minutes).
Note: For this, insert a toothpick in the center, and if it comes out clean, it gets cooked well.
c) Cool down the cake in pans for about one 5minute and then transfer it to the cooling rack
d) Peel off the parchment paper and cool it entirely.
a) Beat cream cheese in a big bowl with a handheld mixer on medium pace till creamy (about 1 minute).
b) Beat the sugar powder (about 1/2 cup at a time) till it gets bouncy and soft.
c) Add the cream and beat on medium heat for 1 minute.
d) Chill it covered till it gets ready to frost cake.
e) After the cake layers cool down, just frost the top of one cake layer and put the other cake layer to the head.
f) Decorate the top of cake with leftover frosting leaving the side unfrosted.
g) Scatter nuts on the top of a carrot cake.
Tips to make the cake extra moist
a) Whisk the dry ingredients together and whisk the wet ones together and then mix.
b) Add nuts and carrots and viola you are done.
Classic Carrot Cake
This one has a touch of walnuts and cinnamon.
Preparation Time: Less than half hour
Cooking Time: 1 to 2 hours
For carrot cake:
a) 525g grated carrots (1lb 3oz)
b) 400g plain flour (14oz)
c) ½ tsp salt
d) 550g sugar (1lb 4oz)
e) 150g shelled and chopped walnuts (5½oz)
f) 450ml vegetable oil (16fl oz)
g) 5 eggs
h) 2 tsp bicarbonate of soda
i) 2 and a ½ tsp grounded cinnamon
For the icing:
a) 150g caster sugar (5½ oz)
b) 100g butter, softened (3½oz)
c) 200g cream cheese (7oz)
a) To make the carrot cake, preheat the oven to 160 Celcius (325 degrees Fahrenheit).
b) Grease and line 26 centimeter (10 inches) springform cake tin.
c) Combine all the ingredients in a bowl for the cake except the walnuts and carrots.
d) Blend them well and stir in the carrots and walnuts.
e) Spoon the blend into the cake tin and bake it for about 1 hour and 15 minutes or till the stick inserted in the center comes out clean.
f) Now, eliminate the cake from the oven and keep it to one side for cooling for about 10 minutes.
g) Remove the cake from the tin and keep it on a cooling rack to cool down entirely.
h) For the icing, beat the caster sugar, butter, and cream cheese together in a bowl till it gets soft and fluffy.
i) Finally, spread the frosting on the top of classic carrot cake with a palette knife.