Are you looking for a no-fail carrot cake recipe? If yes, then hop on aboard. You are absolutely in the right place and your quest for that perfect carrot cake ends now!
This delectable carrot cake is absolutely dense and moist. If you follow the recipe ingredients and instructions exactly there’s no way you can go wrong. So presenting-Carrot Cake with cream cheese frosting . ..
- 1 1/4 cup all purpose flour
- 1 1/2 cup grated carrot (about 2 large carrots)
- 1 cup granulated sugar
- 2 large eggs OR 1/2 cup sour cream if making eggless
- 1/2 cup olive oil
- 1/2 cup walnuts
- 1/2 tablespoon plus 1/2 teaspoon baking powder
- 1 teaspoon cinammon powder
- 1/4 teaspoon nutmeg powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the frosting:
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- 8 oz Cream cheese at room temperature
- 2 tablespoons heavy cream
- 3/4 cup confectioners sugar
- 1 teaspoon vanilla extract
- salt a pinch
METHOD:
Preheat oven at 350 degrees Farenheit.
Combine the eggs and sugar and whisk them together nicely using a blender. Add the oil and vanilla extract and whisk till all combined properly. Keep this liquid aside.
Combine the flour, salt, baking powder, cinammon and nutmeg in a mixing bowl. Add the grated carrots and walnuts.
Slowly pour the liquid and fold it nicely with the dry ingredients until mixed well.
Grease a 9 inch roundpan and pour in the mixture.
Bake in the preheated oven for approximately 35 minutes or until a tester inserted comes out clean. Let the cake cool for 10 minutes after which turn it upside down and allow it to completely cool for atleast an hour.
Prepare the frosting: Beat the cream cheese, sugar, vanilla and salt in a mixer until the frosting is fluffy and smooth.Add the heavy cream and continue beating until the frosting is creamy.
Add the frosting to the cooled cake and enjoy!
Preheat oven at 350 degrees Farenheit.
Combine the eggs and sugar and whisk them together nicely using a blender. Add the oil and vanilla extract and whisk till all combined properly. Keep this liquid aside.
Combine the flour, salt, baking powder, cinammon and nutmeg in a mixing bowl. Add the grated carrots and walnuts.
Slowly pour the liquid and fold it nicely with the dry ingredients until mixed well.
Grease a 9 inch roundpan and pour in the mixture.
Bake in the preheated oven for approximately 35 minutes or until a tester inserted comes out clean. Let the cake cool for 10 minutes after which turn it upside down and allow it to completely cool for atleast an hour.
Prepare the frosting: Beat the cream cheese, sugar, vanilla and salt in a mixer until the frosting is fluffy and smooth.Add the heavy cream and continue beating until the frosting is creamy.
Add the frosting to the cooled cake and enjoy!
