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Home Dish Carrot Cake 🥕 🎂

Carrot Cake 🥕 🎂

Name: How to cook Carrot Cake 🥕 🎂 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 to 16 servings
Cuisine: Us

Introduce

Chef :

Chris Gan

Carrot Cake 🥕 🎂

My husband loves carrot cake. He requests it every year for his birthday. Making a homemade carrot cake is a bit of work, but it’s a labor of love.❤️ My previous cakes have been a bit stodgy, so this year I tried a new recipe. This is a WINNER, y’all. If you ever make a carrot cake, try this recipe. It will not disappoint.

Ingredient

Food ration :

12 to 16 servings

Cooking time :

30 to 35 minutes

2 1/2 cups (313 g)

self rising flour (See Notes)

2 teaspoons

ground cinnamon

1/2 teaspoon

ground nutmeg

1/2 teaspoon

ground cloves

1/4 teaspoon

allspice

1/2 teaspoon

ground ginger

1 tsp

baking soda

Pinch

salt

1 cup (200 g)

white sugar

3/4 cup (165 g)

lightly packed brown sugar

1 cup (240 ml)

vegetable oil

1 teaspoon

vanilla extract

large eggs, at room temperature

3 cups (384 g)

grated carrots

1/2 cup (118 g)

canned crushed pineapple, lightly drained

1 cup (117 g)

chopped roasted walnuts or pecans (Optional). OR: 1/2 cup nuts and 1cup raisins (Still optional)

16 oz

cream cheese (cold, and not softened). For the right texture, use blocks of cream cheese, not from a tub

3 1/2 cups (430 g)

powdered sugar

1/2 cup (114 g)

unsalted butter (for browning)

1 cup

chopped nuts for decorating the sides and top of the cake (Optional)

Cooking instructions

* Step 1

Gather your ingredients. Ensure that the eggs are at room temperature.

* Step 2

Grease the bottoms of three 8” inch round cake pans, line with parchment paper, and lightly grease the paper. Set aside. You can use different size pans, but check the “Notes” section below for baking times.

* Step 3

Preheat the oven to 350°F (177°F).

* Step 4

Slightly drain the canned crushed pineapple. You want it the consistency of applesauce - not too watery.

* Step 5

Peel and grate the carrots. I used a box grater, but you can use a food processor if you prefer. Use the medium-small holes of the grater, not the big holes or the tiny holes (see the video). Grate the carrots fresh! Do not use pre-grated carrots from the supermarket or your cake may end up being dry.

* Step 6

Sift together the self-rising flour, spices, and baking soda and set aside. (The pictures show me whisking the ingredients, but I also sifted them after that. I forgot to take a picture)

* Step 7

Using a stand mixer or hand mixer, beat sugar, oil, and vanilla at medium speed.

* Step 8

Add the eggs one at a time, beating after each.

* Step 9

Add the flour mixture in three batches, mixing gently after each addition. Do not overmix. Some streaks of flour are okay.

* Step 10

Fold in the carrots, crushed pineapple (and nuts and/or raisins, if desired).

* Step 11

Evenly pour the batter into the cake pans.

* Step 12

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

* Step 13

Cool the cake layers in pans for 15 minutes then flip the cakes onto cooling racks to cool completely. Ensure the cakes are completely cool before frosting!

* Step 14

If you’d like to break up the work, you can use this as a stopping point. Wrap the cakes in plastic wrap, and place them in the fridge overnight. You can make the frosting tomorrow. Alternatively, you can continue with the steps below and finish everything in one day.

* Step 15

Prepare the frosting. First, brown the butter. Put the butter into a small saucepan and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear.

* Step 16

The color of the butter will change to brown and the smell of the butter will become a little nutty. Remove the pan from the heat and pour it into a heatproof container.

* Step 17

Transfer the browned butter to the fridge to cool and become solid again.

* Step 18

You’ll need two bowls to make the frosting. Into the first bowl, add the cold cream cheese and use a spatula to scrape and smash it until it has a smooth consistency. Place it into the fridge while you continue to the next step.

* Step 19

In the bowl of a stand mixer, use the paddle attachment to start mixing the browned butter. You can also use a hand mixer for this and all the remaining steps.

* Step 20

Add the powdered sugar to the butter about one cup at a time, beating on LOW speed after each addition and scraping the bowl before adding more. The mixture will end up being quite crumbly and dry. That’s okay! Keep going and trust the process. Add the vanilla extract and the salt with the last cup of powdered sugar.

* Step 21

After all the powdered sugar has been added, keep mixing on low speed until the butter/sugar mixture looks like fine crumbs.

* Step 22

Add the cold cream cheese in two batches to the butter/sugar mixture, and mix on low speed after each addition until incorporated. If you have lumps of cream cheese, smooth them out with a spatula. Try not to work with the frosting too much or it might become runny. If that happens, put it in the fridge to chill until it firms up.

* Step 23

Place the frosting in the fridge while you prepare the cake layers.

* Step 24

If the top of your cakes are rounded, trim them with a serrated knife until they are flat and even.

* Step 25

Place one of the cake layers onto a flat surface, then scoop about 3/4 cup of frosting onto the top. Level it with a offset spatula. Stack the two remaining cake layers in the same way.

* Step 26

Apply a crumb coat of frosting. Use just enough frosting to cover the stacked cake with a thin layer, then put the cake in the fridge to chill for at least 15 minutes. This will harden the frosting and make the next layer of frosting easier to apply.