Carrot Cake. I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.
The origins of carrot cake are disputed. How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly delicious. You can cook Carrot Cake using 11 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Carrot Cake
- It's 2 cup of sugar.
- You need 1 1/4 cup of cooking oil.
- It's 3 of eggs.
- It's 2 cup of grated carrots.
- Prepare 1 cup of undrained crushed pineapple.
- It's 3 cup of flour.
- You need 1 tsp of salt.
- You need 1 tsp of baking powder.
- You need 2 tsp of cinnamon.
- You need 1 cup of nuts.
- It's 2 tsp of vanilla.
It wasn't until recently that we realized just how much we love carrot cake. Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans.
Carrot Cake instructions
- Combine sugar, oil, and eggs..
- Add carrots and pineapple.
- Mix and stir in dry ingredients..
- COMBINE ALL.
- Bake at 350 in ungreased tube pan or 2 8 inch round pans.
- Bake 1 hour and 15 minutes.
- Frosting.
- 8 oz. cream cheese.
- 1/4 cup butter.
- 2 tbspn. vanilla.
- 3 1/2 cups powder sugar.
- Cook until creamy.
Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. A wonderfully moist, perfectly spiced carrot cake recipe. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.