Best homemade carrot cake recipe for Easter day 2024

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Homemade carrot cake is soft, delicate, and delectable. It's easy to make and has homemade cream cheese icing. Watch this video instruction to see how simple it is!

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– Baking Spray for the pan – 2 1/2cupsall-purpose flour – 1 1/2teaspoonscinnamonground – 1/2teaspoonnutmegground – 1 1/2cupssugar – 1teaspoonbaking soda – 1teaspoonbaking powder – 1/2teaspoonsalt – 2large eggsat room temperature – 1 1/4cupsvegetable oil – 1cupbuttermilkat room temperature – 1teaspoonwhite distilled vinegar – 1teaspoonvanilla extract – 1cupwalnutschopped – 2cupsshredded carrot – 1/2cupraisinsrinsed and drained – Cream Cheese Frosting – 1cupwalnutschopped

Ingredients

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1

Preheat oven to 350°F.Spray two 8-inch cake pans with baking spray, line the bottoms with parchment paper, and spray again. Use 3 pans for thinner layers. Set aside.

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2

Pour boiling water over raisins in a small bowl and let settle for 10 minutes. Drain well and dry with paper towels.Mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium basin. Whisk and set aside.

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3

In a large bowl, combine eggs, oil, buttermilk, vinegar, and vanilla. Mix on medium speed with a hand mixer or stand mixer until incorporated.Reduce mixer speed to low and carefully add dry ingredients. Scrub the bowl's sides and bottom occasionally. Whisk briefly to mix.

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After everything has been mixed together, add the shredded carrots, chopped walnuts, and raisins.Evenly distribute the batter into the pans that have been prepared.

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Bake with pans rotated halfway through. The cakes are done when a toothpick inserted into the centre comes out clean after 25-30 minutes.

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Take the cakes out of the oven and use a knife to loosen them from the pans around the edges. For twenty to thirty minutes, let it cool in the pans.

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Flip the cakes over onto a plate, and then flip them back over onto a rack to cool. Turn the round side up. Let cool all the way down before frosting.

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8

Follow the steps on the recipe to make the Cream Cheese Frosting.If you need to, you can cut the top of the layers flat with a sharpened knife or a cake leveller.

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Apply 1/4 cup icing to a cake stand bottom.Place the first layer on the cake stand. Apply 1 cup (or more if needed) of frosting to the cake layer and spread evenly with an offset spatula to produce a 1/2-inch layer.

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Top with another layer and repeat.Apply leftover icing to the entire cake. Decorate the cake's sides and top with chopped walnuts.

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11

Put in the fridge for at least two to three hours, or until it gets a little stiff, before serving.Keeps for up to four or five days in the fridge. Ideally in a jar that keeps air out.

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