How To Making Recipe Carrot Cake Practical Delicious

Home making ultimate Carrot Cake easy, delicious, practical.

19 ingredients, 6 steps, cooking Carrot Cake

Good Afternoon all, now you get prepare recipe Carrot Cake with 19 ingredients and 6 steps. Below this is how to prepare, please observe carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 19 ingredients and 6 stages of easy cooking Carrot Cake.

Ingredients all Carrot Cake

1. You need : Carrot Cake:.
2. You need 1 cup : pecans or walnuts- lightly baked & coarsely chopped.
3. It’s 340 g : raw carrots (about 2 1/2 cups finely grated).
4. It’s 2 cups : all-purpose flour.
5. Prepare 1 teaspoon : baking soda.
6. You need 1 1/2 teaspoons : baking powder.
7. It’s 1/2 teaspoon : salt.
8. It’s 1 1/2 teaspoons : ground cinnamon.
9. Prepare 4 : large eggs.
10. It’s 1 1/2 cups : granulated white sugar.
11. It’s 1 cup : sunflower, vegetable or canola oil (or other flavorless oil).
12. It’s 2 teaspoons : vanilla extract.
13. It’s : Cream Cheese Frosting:.
14. It’s 1/4 cup (57 grams) : unsalted butter, room temperature.
15. It’s 8 ounces (227 grams) : cream cheese, room temperature.
16. You need 2 cups (230 grams) : confectioners (powdered or icing) sugar, sifted.
17. It’s 1 teaspoon (4 grams) : pure vanilla extract.
18. It’s 1 teaspoon (4 grams) : freshly squeezed lemon juice.
19. Prepare 1 teaspoon : finely grated lemon zest (outer yellow skin) (optional).

If all material requirements Carrot Cake it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Step by Step Cooking Carrot Cake

1. Preheat oven to 350 degrees F (180 degrees C). Butter, or spray cake pan.
   
2. Whisk the flour, baking soda, baking powder, salt, and ground cinnamon.
   
3. With electric mixer, beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 - 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts.
   
4. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
   
5. Cream Cheese Frosting: With electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth.
   
6. To Assemble: Once the cake is cool, slice it in the middle. Place one layer of the cake on your serving platter. Spread with about 3/4 cup (150 grams) of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts. Serve cold or bring to room temperature before serving.
   
7. Finish and Enjoy.

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