UNBELIEVABLE CARROT CAKE RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Adjust oven rack to middle position. Grease and flour a 9X13-inch baking pan or 2 9-inch round pans. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you don't have a food processor. In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pan(s) and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9X13-inch pan. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you don't plan to invert and ice all the sides). At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a Ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting. When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and mix until very fluffy, about 1 minute. Frost and eat!
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Nawaz Thahim
[email protected]This cake is a bit time-consuming to make, but it's worth it. It's the perfect cake for a special occasion.
Sarah Day
[email protected]I had some trouble finding all of the ingredients for this cake, but it was worth the effort. It turned out great!
mdshohel khan
[email protected]I found this cake to be a bit dry. I think I'll try a different recipe next time.
Kaegen Crisher
[email protected]This cake was a little too sweet for my taste, but my family loved it.
Sammy D luffy (The King F)
[email protected]I've made this cake several times and it's always a success. It's my go-to carrot cake recipe.
Joysankar Sikder
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can always count on it to be a crowd-pleaser.
Camilo Estrada
[email protected]I made this cake for my friend's birthday and she was so happy! She said it was the best carrot cake she's ever had.
Rafeh Awan
[email protected]This cake was a hit at my party! Everyone loved it.
ic3y theboi
[email protected]I've tried many carrot cake recipes, but this one is by far the best. The cake is moist and fluffy, and the frosting is creamy and flavorful.
Shima Morocco
[email protected]I made this cake for my family and they loved it! It was easy to make and turned out perfect.
MD Shaib
[email protected]This carrot cake was unbelievably delicious! The cake was moist and flavorful, and the cream cheese frosting was the perfect complement. I would definitely make this cake again!