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!
– 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
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.
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.
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.
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.
Bake with pans rotated halfway through. The cakes are done when a toothpick inserted into the centre comes out clean after 25-30 minutes.
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.
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.
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.
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.
Top with another layer and repeat.Apply leftover icing to the entire cake. Decorate the cake's sides and top with chopped walnuts.
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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