The Best Carrot Cake with Cream Cheese Frosting | Soft and Moist скачать в хорошем качестве

The Best Carrot Cake with Cream Cheese Frosting | Soft and Moist

This carrot cake with cream cheese frosting is incredibly moist, soft, and packed with warm spices and freshly grated carrots. It’s an easy homemade carrot cake recipe that comes together with simple ingredients and delivers classic bakery-style flavor every time. Finished with a rich, smooth cream cheese frosting, this cake is perfect for holidays, birthdays, or anytime you’re craving the best carrot cake that’s fluffy, flavorful, and not overly sweet. ►Full written recipe: https://thecookingfoodie.com/recipe/c... ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Ingredients: For the cake: 2¼ cups (280g) All-purpose flour 1½ teaspoons Baking powder 1/2 teaspoon Baking soda 1½ teaspoons Cinnamon 1/4 teaspoon Nutmeg 1/4 teaspoon Salt 4 Eggs, large 3/4 cup (150g) Brown sugar 3/4 cup (150g) White sugar 1¼ cup (300ml) Vegetable oil 1 teaspoon Vanilla extract 3 cups (300g) carrots, grated (about 5-6 medium carrots) 1 cup (120g) walnuts/pecans, chopped For the frosting: 1/2 cup (115g) Butter, softened 2 cups (450g) Cream cheese 1 cup (130g) Powdered sugar 1 teaspoon Vanilla extract 1/3 cup (80ml) Heavy cream, cold For decoration: Pecans Instructions: 1. Preheat the oven to 350°F. Lightly grease two 9-inch (23cm) round cake pan, and line the bottoms with parchment paper. Set aside. 2. Make the cake: In a large bowl, mix all dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. 3. Peel and grate the carrots. Set aside. 4. In a separate bowl mix oil, white sugar, brown sugar, eggs and vanilla extract. Whisk for about 2-3 minutes. 5. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. 6. Add grated carrots, and chopped walnuts and gently fold until incorporated. 7. Pour the batter intro prepared pans and bake for 30-35, until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool. 8. Make the frosting: In a bowl place softened butter and sift in powdered sugar. Mix until smooth. Add cream cheese and mix until combined and smooth. Add heavy cream and vanilla extract and whip for 1-2 minutes. 9. Assemble: Cut parchment paper into squares and place them around your cake stand or a large flat plate (see video), this will help keep a clean work suface and easy frosting. 10. Place one cake on top, then frost a genoures layer on top of the cake. Place the second cake on top of the frosting upside down (flat side facing up). *Read notes. 11. Spread the remaining frosting on top and the side of the cake. 12. Decorate: decorate the cake with halved pecans around the edges of the cake (see video). 13. Refrigerate the cake for at least 3-4 hours or better, overnight.