How to Make Carrot Cake in A Minutes for Beginners

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, carrot cake. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.

Carrot Cake is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Carrot Cake is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook carrot cake using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Carrot Cake:

1. Take Carrot Cake:
2. Prepare 1 cup pecans or walnuts- lightly baked & coarsely chopped
3. Get 340 g raw carrots (about 2 1/2 cups finely grated)
4. Take 2 cups all-purpose flour
5. Prepare 1 teaspoon baking soda
6. Take 1 1/2 teaspoons baking powder
7. Make ready 1/2 teaspoon salt
8. Take 1 1/2 teaspoons ground cinnamon
9. Take 4 large eggs
10. Prepare 1 1/2 cups granulated white sugar
11. Take 1 cup sunflower, vegetable or canola oil (or other flavorless oil)
12. Make ready 2 teaspoons vanilla extract
13. Take Cream Cheese Frosting:
14. Get 1/4 cup (57 grams) unsalted butter, room temperature
15. Make ready 8 ounces (227 grams) cream cheese, room temperature
16. Prepare 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
17. Get 1 teaspoon (4 grams) pure vanilla extract
18. Take 1 teaspoon (4 grams) freshly squeezed lemon juice
19. Get 1 teaspoon finely grated lemon zest (outer yellow skin) (optional)

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Steps to make Carrot Cake:

1. Preheat oven to 350 degrees F (180 degrees C). Butter, or spray cake pan.
2. Whisk the flour, baking soda, baking powder, salt, and ground cinnamon.
3. With electric mixer, beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 - 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts.
4. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
5. Cream Cheese Frosting: With electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth.
6. To Assemble: Once the cake is cool, slice it in the middle. Place one layer of the cake on your serving platter. Spread with about 3/4 cup (150 grams) of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts. Serve cold or bring to room temperature before serving.

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. This Carrot Cake is wonderfully moist, tender and easy to make! It's covered in cream cheese frosting for a perfect, classic cake!

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