This easy best carrot cake recipe recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

Best Carrot Cake Recipe

This easy best carrot cake recipe recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

/2 teaspoon salt
/2 teaspoons ground cinnamon
large eggs
/2 cups granulated white sugar 300 grams
cup pecans or walnuts 100 grams
4 pound raw carrots (about 2 340 grams
1/2 cups finely grated)
cups all-purpose flour 260 grams
teaspoon baking soda
/2 teaspoons baking powder
cup safflower, vegetable or canola oil 240 ml
teaspoons pure vanilla extract
Cream Cheese Frosting:
/4 cup unsalted butter, room temperature 57 grams
ounces cream cheese, room temperature 227 grams
cups confectioners sugar, sifted 230 grams
teaspoon pure vanilla extract 4 grams
teaspoon finely grated lemon zest outer yellow skin
INSTRUCTIONS:
) Preheat oven to 350 degrees F and place rack in center of oven. Butter or spray two – 9 x 2 inch cake pans and line the bottoms of the pans with a circle of parchment paper. 180 degrees C
) Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
) Peel and finely grate the carrots.
) In a separate bowl whisk together the flour baking soda, baking powder, salt, and ground cinnamon.
) In the bowl of an electric mixer , beat the eggs until frothy . Gradually add the sugar and beat until the batter is thick and light-colored . Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. or with a hand mixer
) With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
) Remove from the oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack remove the pans and parchment paper, and then cool completely before frosting.
To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers. Serves 10 – 12.
Cream Cheese Frosting:
) In the bowl of an electric mixer , beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, at low speed, until fully incorporated and smooth. or with a hand mixer
) Beat in the vanilla extract and lemon zest.

Method

And either butter or spray them with a nonstick vegetable spray, and line the bottoms with the piece of parchment paper or you could use wax paper to help your carrot cake from not sticking to the bottom of the pan. Then follow the instruction below…

Tips for the Best Best Carrot Cake Recipe

Pre-heat & Prep: Always gather all ingredients before cooking best carrot cake recipe.
Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Best Carrot Cake Recipe

Best Carrot Cake Recipe

Ingredients

Method

Tips for the Best Best Carrot Cake Recipe

📌 Follow Susan Recipes on Pinterest

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Best Carrot Cake Recipe

Ingredients

Method

Tips for the Best Best Carrot Cake Recipe

📌 Follow Susan Recipes on Pinterest

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Leave a Reply Cancel reply