How to Make Perfect Carrot Cake

Delicious, fresh and tasty.

Carrot Cake. How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake.

Carrot Cake Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. You can have Carrot Cake using 20 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Carrot Cake

  1. Prepare 1 lb of Carrots grated.
  2. You need 1 cup of Sugar.
  3. Prepare 1 cup of Brown sugar.
  4. Prepare 1 1/2 cup of Canola oil.
  5. Prepare 2 tbsp of Canola oil.
  6. It's 6 of Eggs.
  7. Prepare 1 tbsp of Vanilla.
  8. It's 3 1/4 cup of Flour.
  9. You need 1 tbsp of Baking soda.
  10. You need 2 tsp of Salt.
  11. Prepare 1 tsp of Baking powder.
  12. You need 1/2 tsp of Nutmeg.
  13. You need 1 pinch of Cloves.
  14. Prepare 1 tbsp of Cinnamon.
  15. You need of Frosting.
  16. It's 3 of 8 ounce bricks cream cheese at room temperature.
  17. It's 1 cup of Butter at room temperature.
  18. You need 1 tbsp of Vanilla.
  19. You need 1/2 tsp of Salt.
  20. It's 6 cup of Powdered sugar.

This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. This truly is the best carrot cake recipe!

Carrot Cake instructions

  1. Preheat oven to 350 or 300 to bake at a longer time to control raising if doing a layer cake.
  2. Thoroughly grease and flour three 8 inch or two 9 inch cake pans or use a large rectangular cake pan.
  3. Grate 1 pound of Carrots and set aside.
  4. Mix oil sugar and brown sugar until smooth.
  5. Add eggs one at a time and mix.
  6. Add vanilla and mix until smooth.
  7. In a separate bowl whisk all dry ingredients.
  8. Add dry ingredients to boil sugar mixture at medium until just combined scraping bowl at least once.
  9. Fold in carrots (nuts raisins and or pineapple optional) at this time by hand.
  10. Bake 25 to 30 minutes for three 8 inch pans. Adjust cook time for other options. Cool on wire rack's turnout of pans onto plates after leveling with knife and refrigerate for at least 30 minutes before frosting. May be chilled until the next day if you wish.
  11. While your cake is in the oven or when you're ready to frost cream together cream cheese and butter on medium for one minute or until there are no lumps.
  12. Add vanilla and salt and mix until combined.
  13. On medium low mix in powdered sugar gradually then on medium-high until combined once all powdered sugar has been added.
  14. Use water tablespoon at a time too thin or more powdered sugar to thicken your frosting if necessary.

It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. A wonderfully moist, perfectly spiced carrot cake recipe. With a hint of cinnamon, soft crunch from nuts, ultra moist crumb and piled high with the This Carrot Cake is from a reader, the lovely Dorothy of Tennessee in the States, a long-time. Spoon ΒΌ of the icing on top and spread in an even layer. This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter!