CARROT CAKES

This is my favorite recipe for homemade carrot cake! This cake is easy to prepare, perfectly moist and topped with easy-to-make cream cheese frosting.

I feel like carrot cake is a dessert most people tend to make only for Easter. But honestly, carrot cake is a great dessert and I think it should be enjoyed all year long. Especially when it comes to this carrot cake recipe.

I know it could be a bold statement to describe the recipe as the best, but I really mean that with this recipe. Not only is this carrot cake easy to make, but it’s incredibly moist and full of flavor that it’s almost impossible to stop at one slice.

  • Ingredients :
  • To prepare the carrot cake:
    ° 2 cups (250 grams) all-purpose flour (spoonful and scooped out)
    ° 2 teaspoons baking powder
    ° 1 teaspoon of baking soda
    ° 1 and 1/2 teaspoon ground cinnamon
    ° 1/2 teaspoon ground ginger
    ° 1/4 teaspoon ground nutmeg
    ° Salt 1/2 tsp
    ° 3/4 cup (180 ml) canola or vegetable oil
    ° 4 large eggs, at room temperature
    ° 1 and 1/2 cup (300 grams) light brown sugar
    ° 1/2 cup (100 grams) granulated sugar
    ° 1/2 cup (125 grams) of unsweetened apple juice
    ° 1 teaspoon pure vanilla extract
    ° 3 cups (300 grams) grated and lightly packed carrots
  • To decorate the cream cheese frosting:
    ° 1 package (8 ounces) brick-style cream cheese, soft to room temperature
    ° 12 cup (115 grams) unsalted butter, softened to room temperature
    ° 2 cups (240 grams) powdered sugar
    ° 1 teaspoon pure vanilla extract
  • Instructions :
  • To make a carrot cake :

Preheat Oven 350 ° F (177 ° c). Spraying 2 9-inch around cake pans well with nonstick cook spray (you can too line the bottom of each skillet with parchment paper for easy removal) and set aside.
In a bowl, blend flour / baking powder / baking soda / cinnamon, ginger, nutmeg, also salt together To well combined. Sit aside.
In a separate large bowl, whisk together oil, eggs, brown sugar, granulated sugar, apple juice and vanilla extract until completely blended. Add grated carrots to wet ingredients and mix well until well combined.

Pour damp ingredients To dry ingredients also mix with a beat or a rubber spatula until fully blended, making sure not to over-mix the mixture.

Pour cake mixture evenly between prepared cake trays. Bake at 350 ° F for 30-35 minutes or until the tops are set and a toothpick inserted in the center of each. Take it out of the oven, transfer to a wire rack, and let it cool in pans for 20-25 minutes. Once the cake has cooled down, take it out of the pans and return the cake to the wire rack to finish cooling.

  • To make cream cheese :

In a mixer bowl with a beater attachment, or in a large mixing bowl with a hand mixer, whisk the cream cheese until smooth. Add butter and blend for 30 seconds -1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully blended, scraping the sides of the bowl as needed.

  • To collect a cake:

Line up the surface of each cake with a knife or cake broom. Place one cake on a cake stand, top it with just over half a cup of frosting, and put it into one even layer. Place the other cake on top and use the remaining icing to decorate the top and sides of the cake. Top it with pecans or other toppings as desired.

Enjoy !

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