Steps to Make Quick Carrot Cake
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Speedy Carrot Cake. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Carrot Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Carrot Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few components. You can have Carrot Cake using 19 ingredients and 6 steps. Here is how you can achieve it.
When I used to live in Dubai, I loved Lime Tree's carrot cake. So after I moved, whenever I miss carrot cake, I use this recipe to bake my own.
Ingredients and spices that need to be Take to make Carrot Cake:
- Carrot Cake:
- 1 cup pecans or walnuts- lightly baked & coarsely chopped
- 340 g raw carrots (about 2 1/2 cups finely grated)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 4 large eggs
- 1 1/2 cups granulated white sugar
- 1 cup sunflower, vegetable or canola oil (or other flavorless oil)
- 2 teaspoons vanilla extract
- Cream Cheese Frosting:
- 1/4 cup (57 grams) unsalted butter, room temperature
- 8 ounces (227 grams) cream cheese, room temperature
- 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
- 1 teaspoon (4 grams) pure vanilla extract
- 1 teaspoon (4 grams) freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest (outer yellow skin) (optional)
Steps to make Carrot Cake
- Preheat oven to 350 degrees F (180 degrees C). Butter, or spray cake pan.
- Whisk the flour, baking soda, baking powder, salt, and ground cinnamon.
- With electric mixer, beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 - 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts.
- Bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cream Cheese Frosting: With electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth.
- To Assemble: Once the cake is cool, slice it in the middle. Place one layer of the cake on your serving platter. Spread with about 3/4 cup (150 grams) of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts. Serve cold or bring to room temperature before serving.
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