The Ultimate Moist Homemade Carrot Cake Recipe With Cream Cheese.
Introduction.
Do you know the feeling we get form the arom that comes from baking this carrot cake and the comfort that you feel at that time? It is a wonderful thing. You must experience that feeling. I remember my mother used to make this carrot cake every Easter Sunday. On that day, our whole house be filled with the aroma of this carrot cake.
Do you know that will recipe is incredibly delicious for? This recipe is prepared using healthy ingredients that are good for the body. Therefore, this recipe has maximum freedom to be enjoyed by anyone of any age. And this recipe can be served as a dessert for your guests at any occasion without any guilt. I will show you the necessary. Steps on how to make a carrot cake that will satisfy your body.
(Photo by Leeloo The First pexels)
Ingredients.
For the Cake:
- 2 cups all-purpose flour.
- 2 teaspoons baking powder.
- 1 teaspoon baking soda.
- 1 teaspoon salt.
- 2 teaspoons ground cinnamon.
- 1/2 teaspoon ground nutmeg.
- 1/4 teaspoon ground ginger.
- 4 large eggs.
- 1 1/3 cups granulated sugar.
- 1/2 cup brown sugar, packed.
- 1 1/4 cups vegetable oil (or melted coconut oil).
- 1/4 cup unsweetened applesauce.
- 2 teaspoons vanilla extract.
- 3 cups freshly grated carrots (about 1 pound).
- 1 cup chopped walnuts (optional).
- 1/2 cup raisins (optional).
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened.
- 1/2 cup unsalted butter, softened.
- 4 cups powdered sugar.
- 1 teaspoon vanilla extract.
- Pinch of salt.
Kitchen Tools are Required.
- Large mixing bowl.
- Medium mixing bowl.
- Box grater or food processor.
- Electric mixer (hand or stand mixer).
- Two 9-inch round cake pans.
- Measuring cups and spoons.
- Rubber spatula.
- Wire cooling racks.
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Step-by-Step Guide To Carrot Cake Recipe.
Step 1: Preheat your oven at 350F (175C). Grease two 9-inch round cake pans with butter and dust with flour or line with parchment. Believe me, the parchment paper makes them SO much easier to remove!
Step 2: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger and whisk together. Let’s put that aside – we’ll address it later
Step 3: Using your large mixing bowl, beat the eggs until they’re light and fluffy, around 2 minutes. Continuing to beat at high speed, gradually add the sugars and beat for an additional 3 minutes, until pale and thick. Pour oil in slowly as you mix and then add the applesauce and vanilla. The batter would be creamy and mixed well.
Step 4: The good part is next – gently fold in the dry ingredients using a rubber spatula. Don't mix at all; just stir until you can barely find any flour streaks. The batter should be extremely thick, and that's what we want.
Step 5: Mix in the grated carrots, and if you're adding them, the walnuts and raisins. I like to mix the add-ins with a little flour first so that they will not sink to the bottom.
Step 6: Divide the batter evenly between pans. A kitchen scale comes in handy at this stage, but eye-balling is acceptable as well. Bake for 25-30 minutes or until a tester inserted into the centre comes out with just a few moist crumbs.
Step 7: Let the cakes cool in the pans for 10 minutes before removing them from the pans onto wire racks and cooling the cakes completely. Oh, the hardest part – waiting! But hot cake will cause your frosting to melt, so wait patiently.
Step 8: While the cakes are cooling, prepare your frosting. Beat the softened butter and cream cheese until light and fluffy for 3 minutes. Gradually incorporate the powdered sugar, vanilla, and salt until smooth and spreadable.
Step 9: When the cake has cooled to the desired temperature, place one layer on your serving plate. Then spread the frosting of your choice on top, then gently place the second layer. Frost the top with the remaining frosting.
Cooking Tips.
Tip 1: Grate Your Own Carrots! Unfortunately, the pre-shredded carrots you can buy at the store are usually too dry and don’t have that extra moisture that this cake gets from them. And freshly grated carrots have so much more flavor.
Tip 2: Don’t swear off the applesauce – it adds great moisture without weighing down the cake. If you have sour cream or Greek yogurt on hand, you can sub the same amount of either for this.
Tip 3: Before making the frosting, the cream and butter should be softened as needed. If you use cold ingredients, we will not be able to make the frosting as desired. Therefore, take it out at least an hour before making it.
(Photo by Los Muertos Crew pexels)
Reasons to Try This Recipe.
This carrot cake is truly show-stopping, but it’s even more approachable than you’d assume for home bakers at all levels. The texture is so moist and tender, and the spice (I use a little less than called for in the recipe because I like things on the mild side) pairs perfectly with carrot's natural sweetness. The tangy, rich cream cheese frosting is the apex, the perfect counterbalance to the sweetness.
The thing I love the most about this recipe is how versatile it is. You can make it as cupcakes for a party, bake it in a bundt pan to slice and serve at the dinner table or even as a sheet cake to feed a large crowd. It gets even better after one or two days, which means you can make it in advance.
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Healthier Swaps.
Flour Swap: Swap out half of the all-purpose flour with whole wheat pastry flour for extra fibre and nutrients. The cake will be slightly less tender but still delicious.
Lower the Sugar: You can lower the granulated sugar by 1/4 cup and add an additional 1/4 cup applesauce. The cake will be slightly less sweet but no less satisfying.
Oil Alternative: Replace half the oil with Greek yogurt or mashed banana. This slashes calories and keeps the meat moist. Just realise that the banana will impart a touch of flavor.
✅ Advantages of Carrot Cake Recipe.
What this recipe has going for it the most is how consistently moist it is. Even novice bakers experience a level of success because the oil-and-applesauce combo makes it almost foolproof. It’s also an excellent make-ahead dessert, as it keeps fresh for days, and the flavors meld nicely as it sits.
In terms of cost, it’s actually a pretty economical purchase: a bakery-quality cake for a pretty reasonable price. Most items for the recipe are likely in your pantry, and you can usually find carrots for an affordable price. And it easily feeds 12-16 people, which is fantastic for a crowd without breaking the bank.
❌ Disadvantages Of Carrot Cake Recipe.
Let's be clear - this is not a light dessert. This cake is nothing but a rich concoction of oil, sugar and cream cheese icing. One piece has a substantial amount of calories, and it is definitely not something you would choose to eat very often if you are careful about your intake.
The prep time is also longer than some cakes due to the quantity of grated carrots. You will be somewhat fatigued in the hands, and you will have more than just a box mix cake to clean up. Some people also will say that it is not a light enough cake in comparison to sponge cake.
If you want to learn more about carrot cake.
Conclusion.
This carrot cake recipe has been a favorite dessert recipe in my family for a long time. I think this recipe will become your favorite dessert recipe once you try it.
This recipe is the perfect dessert for Easter, a family gathering, a birthday party, or any special occasion. Don't let the ingredient list scare you. This is actually a very simple recipe that can be made to look good on any occasion. You should definitely try this recipe this weekend. I am sure it will make your entire kitchen smell amazing.
FAQs.
1. Question: Why is my frosting so soft?
- Answer: Usually this happens because the cream cheese or butter was too warm or it was a warm day. Place frosting in the fridge for 15-20 minutes and then whip again. If it is still too soft, add additional powdered sugar slowly while beating.
2.Question: Can I use baby carrots instead of regular carrots?
- Answer: I think regular carrots work much better because they have a lot more moisture and flavor. Baby carrots are usually much drier and won't grate as well. If you have no other options, you may want to add another tablespoon of applesauce to account for the lack of moisture and flavor.
3.Question: - Can this cake be made without eggs?
- Answer: - Yes! You can make it without eggs. Replace one egg with 1/4 cup of applesauce or mashed banana.
4.Question: - How long can this cake stay fresh?
- Answer: - It will keep for 3/4 days at room temperature. It can be kept in the refrigerator for about a week. Storing it will help all the flavors blend together and make it even more delicious.
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Desserts