CARROT CAKES

Layered cakes are great not just for special occasions, but as a treat for just the sake of. Try a few of our favorites, like the Classic Tiramisu Layer Cake and this simple Vanilla Cake!

Homemade Carrot Cake
One of my favorite Cakes and I can’t wait to show you the recipe. A delicious recipe for carrot cake since carrot cake is simply so delicious that it should be shared with all people and this is by far the best carrot cake I’ve ever had.

This recipe was handed to me some 26 years ago, and was baked on an occasion that was special to me by my dear friend’s mother. Naturally, I had to find the recipe, and I am grateful for it!

 

Ingredients

FOR THE CAKE
2 cups of flour (250 grams)
3/4 teaspoon salt
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon of nutmeg
2 teaspoons of cinnamon
2 cups sugar (400 grams)
1 1/4 cup vegetable oil (250 grams)
4 large eggs (room temperature)*
3 cups of shredded carrots (approximately the size of 3 medium or large)
1/2 cup pecans (63 grams)
*Remove the container from the fridge 30 to 45 minutes prior to using.
FOR THE FOR THE
Half cup of butter (softened)
5 ounces cream cheese (140 grams)
Five cups of powdered sugar (600 grams)
1/2 teaspoon vanilla
Half and half half 1/4 Cup Cream (60 grams)
EXTRAS
1/2 cup chopped pecans (63 grams)

 

 

Instructions

Pre the oven to 350°F (180 degrees Celsius) Grease and dust two 8 or 9 inches cakes pans (20 or 23cm)
A small mixing bowl, mix all the dry ingredients, excluding pecans, carrots and sugar.
in a bowl large enough to mix the sugar and oil for one minute, then add the eggs and mix for another minute. Add the dry ingredients mix and beat for another minute, then add the chopped carrots, and half of a cup of chopped nuts(if you wish) mixing using wooden spoon.
Put the cake into cake pans and bake in the preheated oven for around 30-35 minutes. Test for doneness using the help of a toothpick. If a small amount of crumbs adhere to it or it’s dry, then the cake is cooked. Allow the cake to cool before removing it from the pans.
FOR THE FROSTER
Within a large bowl,, mix the cream cheese and butter at medium-high speed until smooth approximately one minute. Reduce speed to medium, and then add powdered sugar 1 cup at a moment beating well following each addition. Add salt as well as half and half. Add vanilla, and beat until it’s soft, approximately 3 minutes.
Let the cake cool completely , then make icing with the prepared. Decorate with chopped pecans, If desired. Enjoy.