Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, carrot cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Carrot Cake is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Carrot Cake is something which I’ve loved my entire life. They’re fine and they look wonderful.
I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.
To get started with this recipe, we have to first prepare a few ingredients. You can cook carrot cake using 17 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Carrot Cake:
- Prepare 4 Eggs
- Prepare 1 1/4 cup Vegetable oil
- Get 2 cup White sugar
- Prepare 2 tsp Vanilla extract
- Make ready 2 cup All-purpose flour
- Take 2 tsp Baking soda
- Take 2 tsp Baking powder
- Take 1/2 tsp Salt
- Prepare 2 tsp Ground cinnamon
- Take 3 cup Grated carrots
- Make ready 1 cup Chopped pecans
- Get cream cheese frosting
- Make ready 1/2 cup Butter
- Make ready 8 oz Cream cheese,softened
- Get 4 cup Powdered sugar
- Prepare 1 tsp Vanilla extract
- Make ready 1 cup Chopped pecans
This cake is quick and easy to make, versatile and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake. This truly is the best carrot cake recipe! Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or.
Steps to make Carrot Cake:
- For the carrot cake preheat oven to 350°F. Grease and flour a 9x13 pan inch pan.
- In a large bowl, beat together egg, oil, white sugar, and 2 teaspoon vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour in prepared pans.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted to the center of cake comes out clean. Let cool in pan for 10 minutes. Then turn out onto a wire rack and cool completely.
- To make cream cheese frosting: in a medium bowl, combine butter, cream cheese, confectioners sugar, and 1 teaspoon vanilla. Beat until mixture is smooth and creamy. Stir in the chopped pecans. Frost the cooled cake.
This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. With a hint of cinnamon, soft crunch from nuts, ultra moist crumb and piled high with the This Carrot Cake is from a reader, the lovely Dorothy of Tennessee in the States, a long-time. Spoon ¼ of the icing on top and spread in an even layer.
So that is going to wrap this up with this exceptional food carrot cake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
