And of course, you’ll also be mixing in some grated carrots. The amount of oil and applesauce in this recipe adds the perfect amount of moisture, so you end up with a moist cake that isn’t oily.Īs always, I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake. They really take this cake from good to absolutely amazing, trust me.įor the wet ingredients, you’ll be using some oil, eggs, vanilla, brown sugar, granulated sugar, and applesauce. All three spices add such a wonderful flavor to this cake, but aren’t too overpowering. I also really love some spice in my carrot cake so I use some ground cinnamon, ginger, and nutmeg. Or if you have a food scale, you can also weigh your ingredients to get an accurate measurement. You want to avoid packing the flour into the measuring cup, otherwise, you’ll end up with too much in your recipe. One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour. To make this carrot cake, you’ll start by mixing up your dry ingredients. Once you realize how easy it is to make a carrot cake from scratch, you’ll want to make it over and over again.
MY RECIPES CARROT CAKE FULL
Not only is this cake easy to make, but it’s so incredibly moist and full of flavor that it’s almost impossible to stop at one piece. I know it can be a bold statement to call a recipe the best, but I truly mean it with this one. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. I feel like carrot cake is a dessert most people tend to only make around Easter. Top the cake with the pecans.This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting. Frost the top and sides of the cake with the remaining frosting. Put one cake layer on a platter and spread with frosting, then top with the other layer.
Add the powdered sugar and vanilla and beat until fluffy.
Step 4 For the frosting: In large bowl, beat the butter and cream cheese with a mixer on medium speed until smooth. Let cool 10 minutes in the pans on a rack, then run a butter knife around the edges of the pans and remove the cakes to the rack to cool completely. Step 3 Divide the batter between the prepared pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Add the flour mixture to the egg mixture and stir to combine. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Step 2 Whisk the granulated sugar, oil, and eggs in a large bowl. Line the pans with parchment and grease the parchment. Step 1 For the cake: Preheat oven to 350˚. If you have extra pecans, you could press them onto the sides of the frosted cake instead! If you don't like pecans, don't use 'em! The cake and frosting are enough to swoon over on their own. But if you want to go the extra mile, I like to sprinkle chopped, toasted pecans over the top of the frosted cake. One bite, and no one will care how you decorated the cake (it's that good!). Cover it and store it in the fridge and it'll stay fresh for several days, if it lasts that long! It does. Because it's slathered in cream cheese frosting, this carrot cake shouldn't sit out more than a few hours at a time. The frosting is the best thing you've ever tasted! It's is all together sweet, tangy, and vanilla-y, and the perfect companion to the moist cake.ĭoes carrot cake need to be refrigerated? The shredded carrots also add some natural sweetness and contribute to the cake's delicious texture. There's cinnamon to thank for that spice and sugar to lend sweetness. Try it this year!Ĭarrot cake is essentially a heavenly spice cake. It’s one of the yummiest Easter cakes: carrot-y and exceedingly spring-y. And if it's in my house, it's gone in two seconds. Sigrid's carrot cake, my friends, is moist. You can make it as a sheet cake, a Bundt cake, or a layer cake. Sigrid was one of my mom's dearest friends and I remember every single bite of every single carrot cake she gifted us. Because as long as I keep finding family recipes like this one, I won't ever be able to part with the suckers. And I believe that next week, I shall also forget to mail them to her, and then the week after that as well. I'm so pleased to share with you yet another winning recipe from the innards of my mother, Gerre's, recipe binders that she- ahem-"accidentally left at my house several weeks ago" and that I- ahem-keep "forgetting" to mail back to her.
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