Carrot Cake

Moist, fluffy and sweet! This unique Carrot Cake recipe is packed with flavor! Topped with delicious and decadent cream cheese icing...trust me when I say this is the only Carrot Cake recipe you need!

 
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Directions


Carrot Cake

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1. Pre-heat oven to 350 degrees and prepare 3 8-inch round cake pans with parchment paper and baking spray.

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2. In a medium bowl add flour, graham cracker crumbs, cornstarch, baking soda, baking powder, salt, nutmeg, ginger, and cloves. Whisk until incorporated. Set aside.

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3. In a large bowl, or the bowl of a stand mixer, add the oil, sugars, eggs and vanilla. Beat until combined.

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4. Add half of the flour mixture and mix on low speed. Add remaining flour mixture and mix until incorporated.

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5. Stir in grated carrots and mix until just combined.

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6. Pour batter evenly between the 3 cake pans.

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7. Bake the cakes separately for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

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8. Take the cakes out of the oven and let cool in pan for 5-10 minutes. Once the cakes are cooled, level the cakes with a cake leveler or a sharp serrated knife. Put the cakes in the refrigerator or freezer for at least 30 minutes.


Cream Cheese Icing

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1. Place butter and cream cheese in a large mixing bowl and beat until smooth.

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2. Beat in vanilla.

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3. Add powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.

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4. Slowly add the heavy cream, a little bit at a time until desired consistency is met.

Use at once or keep refrigerated.


To assemble the cake:

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1. Place one of the cake layers cut side down on a cardboard round or serving plate. Scoop about 3/4 cup frosting on this layer and spread evenly.

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3. Spread the frosting along the sides of the cake smoothing the edges with a knife or a spatula until the entire cake is covered.

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2. Repeat with the other cake layers.

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4. Use the palm of your hand to cup crushed graham crackers around the edge of the cake. (optional)

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5. Decorate the cake with candy or icing carrots. (optional)

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6. Use green cream cheese icing to outline the cake. (optional)

Carrot Cake

Yield: 12 servings
Author:
prep time: 30 Mcook time: 1 H & 15 Mtotal time: 1 H & 45 M
Moist, fluffy and sweet! This unique Carrot Cake recipe is packed with flavor! Topped with delicious and decadent cream cheese icing...trust me when I say this is the only Carrot Cake recipe you need!

ingredients:

Carrot Cakes
  • 2 cups flour
  • 1 cup finely ground graham cracker crumbs, plus extra for decoration
  • 1 teaspoon cornstarch
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups canola oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 5 eggs
  • 1 tablespoon vanilla
  • 3 cups peeled and grated carrots
Cream Cheese Frosting
  • 3 (8 oz.) packages of cream cheese, softened
  • 1 cup butter, softened
  • 1 tablespoon vanilla
  • 1-2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 2 lb bag powdered sugar
  • *Extra decorations (candy carrots, food coloring)

instructions:

Carrot Cakes
  1. Pre-heat oven to 350 degrees and prepare 3 8-inch round cake pans with parchment paper and baking spray.
  2. In a medium bowl add flour, graham cracker crumbs, cornstarch, baking soda, baking powder, salt, nutmeg, ginger, and cloves. Whisk until incorporated. Set aside.
  3. In a large bowl, or the bowl of a stand mixer, add the oil, sugars, eggs and vanilla. Beat until combined.
  4. Add half of the flour mixture and mix on low speed. Add remaining flour mixture and mix until incorporated.
  5. Stir in grated carrots and mix until just combined.
  6. Pour batter evenly between the 3 cake pans. Bake the cakes separately for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
  7. Take the cakes out of the oven and let cool in pan for 5-10 minutes. Once the cakes are cooled, level the cakes with a cake leveler or a sharp serrated knife.
  8. Cover the leveled cakes and put them in the refrigerator or freezer for at least 30 minutes. This will make it easier to frost the cakes.
Cream Cheese Frosting
  1. Place butter in a large mixing bowl and beat until smooth.
  2. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
  3. Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
  4. Slowly add the heavy cream, a little bit at a time until desired consistency is met.
To Assemble
  1. Place one of the cake layers cut side down on a cardboard round or serving plate.
  2. Scoop about 3/4 cup frosting on this layer and spread evenly.
  3. Repeat with the other cake layers.
  4. Spread the frosting along the sides of the cake smoothing the edges with a knife or a spatula until the entire cake is covered.
  5. *Use the palm of your hand to cup crushed graham crackers around the edge of the cake. (optional)
  6. *Decorate the cake with candy or icing carrots. Use green cream cheese icing to outline the cake. (optional)
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