How to Cook Perfect Carrot Cake
Carrot Cake. I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.
It wasn't until recently that we realized just how much we love carrot cake. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. You can have Carrot Cake using 8 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Carrot Cake
- You need 2 cup of sugar.
- Prepare 1 1/2 cup of oil.
- It's 4 of eggs.
- Prepare 2 1/4 cup of flour.
- Prepare 2 tsp of salt.
- You need 2 tsp of baking soda.
- It's 2 1/2 tsp of cinnamon.
- You need 3 cup of finely grated carrots.
Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. The origins of carrot cake are disputed.
Carrot Cake step by step
- Preheat oven to 300°F.
- Grease and flour two 9 inch round cake pans.
- Combine sugar, oil and eggs in stand mixer. Mix at medium speed for 2 minutes.
- Add dry ingredients, mix at low speed for 1 minute.
- Add carrots, mix until incorporated, about 1 minute.
- Divide batter evenly between the 2 cake pans. Use spatula to move batter from center of pans to the edges.
- Bake for 1 hour or until toothpick inserted in center comes out clean.
- Cool on rack for 1 hour, then frost with Duncan Hines cream cheese frosting.
A wonderfully moist, perfectly spiced carrot cake recipe. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around.
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