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Recipe: Carrot Cake with Cream Cheese Frosting — Dessert Recipes from The Kitchn

My aunt is known in my circle of relatives for her carrot cake. That is partially because of the truth that she does not make it for simply any previous dinner or circle of relatives collecting. It simply magically presentations up precisely when you want it. And with its comfortable cinnamon-scented crumb and thick layer of cream cheese frosting, sure, you indubitably want it.

Some distance from being a secret, my aunt thankfully shared the recipe with me once I in the end requested for it some time again. She admitted that she initially copied the recipe from a cookbook, despite the fact that which actual one has lengthy been forgotten. However she then went on to explain such a lot of tweaks, changes, and diversifications that I am satisfied that is now only her personal.

In flip, I’ve made my very own tweaks and changes. My aunt prefers a layered spherical cake; I really like a large, simply shared cake baked in a 9×13-inch pan. My aunt provides nuts and raisins; I’m going to make mine with the carrots by myself, please and thanks. My aunt makes use of a cooked frosting of cream, sugar, and cream cheese; I stay it easy with an overly elementary cream cheese frosting.

However the base recipe stays my aunt’s, and it surpasses all different carrot desserts I have ever had the excitement of sampling.

Carrot Cake with Cream Cheese Frosting

Serves 12 to 15

  • For the cake:
  • Cooking spray

  • 2 cups

    all-purpose flour

  • 2 teaspoons

    floor cinnamon

  • 2 teaspoons

    baking powder

  • 1 teaspoon

    baking soda

  • 1 teaspoon

    salt

  • four

    massive eggs, at room temperature

  • 1 teaspoon

    vanilla extract

  • 1 cup

    granulated sugar

  • three/four cup

    canola oil

  • four cups

    grated carrots (rather less than 2 kilos)

  • For the frosting:
  • eight oz

    cream cheese, at room temperature

  • four tablespoons

    unsalted butter, at room temperature

  • three cups

    powdered sugar

  • 1 teaspoon

    vanilla extract

  • Pinch salt

Make the cake: Prepare a rack in the course of the oven and warmth to 350°F. Coat a 9×13-inch baking dish with cooking spray; put aside.

Position the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl and whisk to mix. Position the eggs and vanilla in a medium bowl and whisk to mix; set each bowls apart.

Position the sugar and oil in a the bowl of a stand mixer fitted with the paddle attachment. (On the other hand, use an electrical hand mixer or whisk and big bowl.) With the mixer on low (or via hand), beat third of the flour into the sugar combination. Beat in third of the egg combination. Proceed including the flour and eggs in alternating additions. Prevent blending when the ultimate of the flour is solely slightly included. Upload the carrots and fold them in via hand with a rubber spatula, operating slowly and gently till the carrots are disbursed and less dry flour stays.

Pour the batter into the baking dish and gently faucet the dish a couple of occasions in opposition to the counter to determine the air bubbles. Bake for 25 mins. Rotate the baking dish 180 levels, then bake till the cake is rather puffed within the center and browned at the edges, and a toothpick inserted within the center will have to pop out blank, 20 to 25 mins extra.

Position the cake on a cord rack and let cool utterly prior to frosting, about 1 hour. You’ll be able to additionally quilt the cooled cake with plastic wrap and retailer at room temeperature to frost the following day.

Make the frosting: Position the cream cheese and butter within the bowl of a stand mixer fitted with the paddle attachment. (On the other hand, use an electrical hand mixer and big bowl.) Beat on medium pace till mixed. Steadily beat within the powdered sugar, vanilla, and salt till the frosting begins to come back in combination into lumps. Build up the velocity to to prime and proceed to overcome till fluffy and creamy, scraping down the edges of the bowl as wanted. Dollop the frosting over the cake and unfold into a fair layer.

Recipe Notes

Garage: The unfrosted cake can also be wrapped in plastic wrap or aluminum foil and saved at room temperature for a number of days or frozen for as much as three months. The frosted cake can also be wrapped with plastic wrap and saved within the fridge for as much as five days. Let come to room temperature prior to serving.

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