Classic Carrot Cake in 8x8 inch Round Pan | Single Layer скачать в хорошем качестве

Classic Carrot Cake in 8x8 inch Round Pan | Single Layer

Single Layer Carrot Cake in 8x8 inch Baking Pan | Small Batch :: Cook Me Food :: This carrot cake is fully loaded with moist and fluffy, tender crumbs and topped with a subtle tang from the creamy cream cheese frosting. You really can’t beat this classic yet easy recipe for the best carrot cake which is enjoyed all year long! You’ll need: • 1 ¼ cup all-purpose flour (spooned & leveled) • 1 tsp all spice (cinnamon, nutmeg, clove) • ½ tsp salt • ½ tsp baking soda • ¾ tsp baking powder • 2 large eggs (room temperature) • ½ cup light brown sugar (lightly packed) • ½ cup white sugar • ¾ cup vegetable/canola oil • 1 tsp vanilla extract • 1 ½ cup finely grated carrots Using an 8x8 inch round baking pan in the video Cream Cheese Frosting Recipe: • 4oz. cream cheese (softened) • ¼ cup salted butter (softened) • ½ tsp vanilla extract • 1 cup SIFTED powdered sugar (a little more if you like sweeter frosting) Mix cream cheese and butter at medium high speed until well creamed and combined (about 30 secs.) Add the vanilla extract at once and powdered sugar gradually. Mix until very fluffy/or stiff peaks form (about 1 min.) :: HELPFUL HINTS :: Measure your flour correctly (spoon & level method). Adding too much flour will result to dry and tough cake when baked. Fluff your flour with a spoon, spooned it into your measuring cup, and use the back of the knife to level it off. Let the cake rest in the baking pan for 5-10 minutes. Transfer to wire rack to finish cooling completely (about 2 hours). Let your cake cool completely before adding the frosting. Warm cake results to soaking your cake with melted frosting. Happy baking! Thanks for watching!