The greatest carrot cake recipe contains delicious, tasty layers, whipped cream cheese icing, and chopped pecans. Nothing but shredded carrots in the cake!
– 2 1/2 cups all-purpose flour – 1 1/4 teaspoon baking powder – 1 teaspoon baking soda – 1 1/4 teaspoon ground cinnamon – 1/2 teaspoon ground nutmeg – 1/8 teaspoon ground clove – 1/2 teaspoon salt – 3 cups shredded carrots (almost a 1 lb bag) – 1 1/2 cups granulated sugar – 1/2 cup brown sugar – 4 large egg – 1 1/2 cups vegetable or canola oil – 1 bar (8 oz) cream cheese, softened – 5 tablespoons butter, softened – 1 tablespoon sour cream – 1/2 teaspoon vanilla extract – 1/4 cups powdered sugar – 1 cup chopped pecan
Ingredients
Fill the oven with warm air. Spray cooking spray and flour two 9-inch round cake pans or a 9x13 cake pan. Put away.
All-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt should all be mixed together in a small bowl. Use a whisk to mix everything together and break up any clumps.
Put the powdered sugar, brown sugar, and eggs in the bowl of a stand mixer with the paddle attachment. You can also use a hand mixer and a bowl. Mix and beat for about one minute, until it's smooth and creamy.
Pour the oil in slowly while the mixer is on LOW speed so that it doesn't splash. Slowly speed up the mixer and beat it until it's lighter in colour and well mixed. About one minute.
Put the dry ingredients and shredded carrots in the bowl. Low-speed mix until mixed. Fill the 9x13 dish or divide the batter between two circular cake pans.
For 30 to 32 minutes, bake the 9-inch round cake pans. If you stick a toothpick in the middle, it should come out clean. Put the dish in the oven for 40 to 45 minutes.
In the 9x13 pan, let the cake cool all the way down. For the round cake pans, let the cakes cool in the pans for about 15 minutes. Then, flip them over onto a cooling rack and let them cool all the way down.
After it has cooled, wrap it in plastic wrap and put it in the fridge for at least 6 hours or overnight, whichever is better. Frosting a cold cake is a lot easier!
Make the frosting by mixing softened cream cheese, butter, sour cream, and vanilla extract. One minute of high-speed beating. As needed, scrape basin sides with spatula.
Beat in powdered sugar until frothy. Frost tiered cake with circular pans or uniformly cover 9x13 cake. Sprinkle chopped pecans on top.
Let the cake chill for 4-6 hours (or longer!) under loose tin foil. Though best served cold, this cake can be enjoyed immediately away.
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Carrot Cake Bars (Cream Cheese Frosting) Recipe for Easter day 2024
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