Step into the delightful world of baking with my blog, where the spotlight shines on the timeless and irresistible charm of carrot cake. As an avid baker and culinary enthusiast, I invite you to join me on a journey filled with the sweet aroma of cinnamon, the moist embrace of finely grated carrots, and the decadent swirl of cream cheese frosting.
Ingredients:
For Carrot Cake:-
▶ 2 Eggs
▶ 2 tsp Ground cinnamon
▶ 1/2 cup Granulated sugar
▶ 1/2 cup Avocado oil or any neutral oil
▶ 1 1/3 cup All-purpose flour
▶ 1/2 cup Milk
▶ 2 1/2 tsp Baking powder
▶ 1 tsp Pure vanilla extract or Vanilla bean paste
▶ 2 Large carrots, grated
▶ 1/8 tsp Ground nutmeg (optional)
▶ 1/2 to 1 cup whole walnuts, crushed (optional)
▶ 1/2 cup Granulated sugar
▶ 1/2 cup Avocado oil or any neutral oil
▶ 1 1/3 cup All-purpose flour
▶ 1/2 cup Milk
▶ 2 1/2 tsp Baking powder
▶ 1 tsp Pure vanilla extract or Vanilla bean paste
▶ 2 Large carrots, grated
▶ 1/8 tsp Ground nutmeg (optional)
▶ 1/2 to 1 cup whole walnuts, crushed (optional)
For Carrot Cake:-
▶ 1/2 cup Cream cheese softened to room temperature
▶ 1/4 cup Butter softened to room temperature
▶ 1/2 tsp Pure vanilla extract
▶ 1 cup Powdered sugar
▶ 1/2 tsp Pure vanilla extract
▶ 1 cup Powdered sugar
.jpg)
Carrot Cake:-
01. Heat the oven to 350 degrees Fahrenheit. Coat a loaf pan with cooking spray and place parchment paper inside.
02. Whisk together the eggs, sugar, and vanilla in a large bowl.
03. Using a silicone or rubber spatula, stir in the grated carrots, then add the oil and milk, whisking once more.
04. Fold in the crushed walnuts, if using, and stir in the flour, baking powder, cinnamon, and nutmeg until you have a thick, pourable consistency.
05. Transfer the batter to the loaf pan that has been prepped, giving it a tap or a little shake to ensure that the batter is distributed evenly. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool fully before icing.
03. Using a silicone or rubber spatula, stir in the grated carrots, then add the oil and milk, whisking once more.
04. Fold in the crushed walnuts, if using, and stir in the flour, baking powder, cinnamon, and nutmeg until you have a thick, pourable consistency.
05. Transfer the batter to the loaf pan that has been prepped, giving it a tap or a little shake to ensure that the batter is distributed evenly. Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool fully before icing.
Cream Cheese Icing:-
01. In a bowl, combine the softened cream cheese and butter.
02. Cream cheese and butter should be combined until smooth using a stand mixer with a paddle attachment or a hand-held electric mixer.
03. Add the vanilla and mix again.
04. Add the powdered sugar and combine, using a silicone or rubber spatula.
05. Mix until silky smooth.
04. Add the powdered sugar and combine, using a silicone or rubber spatula.
05. Mix until silky smooth.
06. To firm up the icing before putting it on the cake, refrigerate it for ten to thirty minutes if it is too soft.
07. Evenly spread the icing onto the cake, slice, and enjoy!
Tags:
Cake