1/3 cup (80ml) cold heavy cream, not plain whipping cream
1/2 cup (50g) coarsely chopped pecans, for topping cake
Instructions 👩🏻🍳:
Preheat the oven to 350°F (176°C).
Grease two 9-inch round cake pans, line the bottom with parchment
paper, and then grease the top. Or grease and flour the bottom and
sides of both pans.
Whisk flour, baking soda, salt, and cinnamon in a medium bowl until
very well blended.
In a separate bowl, whisk the oil, granulated sugar, brown sugar, and
vanilla.
Add the eggs, one at a time, whisking after each one.
Switch to a large rubber spatula. Scrape the sides and bottom of the
bowl, then add the dry ingredients in three parts, gently stirring
until they disappear and the batter is smooth.
Stir in the carrots, nuts, and raisins.
Divide the cake batter between the prepared cake pans.
Bake until the tops of the cake layers are springy when touched and
when a toothpick inserted into the center of the cake comes out clean,
35 to 45 minutes.
Cool the cakes in the pans for 15 minutes, then carefully turn the
cake layers out onto cooling racks. Remove the parchment paper and
cool completely. If you find that a cake layer is sticking to the
bottom of the pan, leave the cake pan upside down and allow gravity to
do its thing.
In a large bowl, beat the cream cheese with a handheld mixer on medium
speed until smooth and creamy, about 1 minute.
Beat in the powdered sugar and cornstarch. I like sifting the powdered
sugar and cornstarch over the cream cheese to remove lumps. If you do
not have a fine mesh sieve, beat in the cornstarch and powdered sugar
a 1/4 cup at a time until combined.
Pour in the heavy cream. Beat on medium speed for 2 to 3 minutes or
until the frosting is whipped and creamy. This frosting resembles the
texture of whipped cream. Chill covered until ready to frost the cake.
When the cake layers are completely cool, frost the top of one cake
layer and place the second cake layer on top.
Add the remaining frosting to the top of the carrot cake and use a
butter knife or small spatula to swirl the frosting around. Leave the
sides of the cake unfrosted. Finish with a handful of nuts on top.
Traditional Cream Cheese Frosting :
In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened
butter together for a minute or two until smooth. Add 4 ½ cups of powdered
sugar, 1 ¼ teaspoons of vanilla extract, and a pinch of salt. Beat for 2
to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of
cream or milk.
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COMMENTS :
Tertia
Baked some for my grandma she loved it!!
Andile
The only thing with carrots that my children will ever have. It's now
our family go-to dessert.
Phetolo
Most definitely hit that subscribe button, this community has the best
recipes!
Kaji
Tried this out for the first time and oh boy is it not my new favorite
cake!!
Tertia
Baked some for my grandma she loved it!!
Andile
The only thing with carrots that my children will ever have. It's now our family go-to dessert.
Phetolo
Most definitely hit that subscribe button, this community has the best recipes!
Kaji
Tried this out for the first time and oh boy is it not my new favorite cake!!