Amongst colorful and tasty cakes we all know, Carrot Cakes have occupied a special place. These cakes are normally baked on Easter, but they are such a delicious dessert that makes it worth trying all year long. Carrot Cake both tastes heavenly and prepares easily.
Let us blow our own trumpet and say this recipe is the ideal one you can find. The following recipe delivers an incredibly moist cake full of flavors. It is almost impossible to resist having this cake over and over again.
This cake is full of flavors of nutmeg, ginger, and ground cinnamon. The spices add a wonderful flavor to your dessert and at the same time, are not overwhelming. They will work magic and make it taste even better in your mouth.
Carrot Cake is a well-known moist cake. In order to create the same effect in yours, you need some brown sugar and careful application of oil. Another important element of this cake is its frosting. Although you can supply the frosting needed from stores, but notice that commercial products can not compete with homemade ones in terms of taste and freshness.
Preheat the oven to 350°F (177°C). Prepare two round baking pans. They should measure 9 inches (23 centimeters) and get sprayed with nonstick spray. Set aside. Use parchment paper and lay it on the pan. This way, when your cake is ready, you can easily dispatch it from the pan.
Separate the dry and wet ingredients. In order to mix them, bring two large bowls. Put flour, baking soda, nutmeg, cinnamon, baking powder, ginger, and salt in the first bowl. Set this bowl aside, and in the second bowl whisk the oil, vanilla extract, eggs, brown sugar, granulated sugar, and apple sauce together until fully combined. After that, it is the turn of grated carrot to be added to the bowl and get mixed using a spatula.
Line two cake pans and pour the batter into them. After that, try to spread them evenly. Now, it’s time to put the pans in the oven and wait for 30-35 minutes or until the tops of the cakes are set. Use a toothpick to check the cake. For that, insert a toothpick into the center of each cake, if it comes clean then the baking process is done.
After you removed the cakes from inside the oven, let them rest for 20-25 minutes. Then you should remove them from the pans, too. Finally, transfer them to the wire rack to finish cooling.
Now it is time to make the frosting. Choose a large mixing bowl and grab a hand-held mixer to beat the Willie Cream Cheese until it is softened. Next, put the butter and continue mixing for about thirty seconds to one minute. The mixing should go on until cream cheese and butter are well combined and smooth. Next comes powdered sugar and vanilla extract. mix them too and go on mixing until fully combined. This way the cheesy frosting is ready.
Use a knife or cake leveler to level the tops of each piece and assemble the cake. Next, use a bit of frosting to stick one leveled cake on top of the other. After making sure of its stability, top with 1/2 cup of the frosting, and smooth it out into one even layer.
This way, place the other cake on top and use the remaining frosting to decorate the top and sides of the cake. You can use pecans or other toppings of your desire. Your Carrot Cake is ready to get sliced and enjoyed by family and friends!
In order to carefully measure the flour, it is better not to use the measuring cup. Instead, before filling the cup from flour, first, stir it around, spoon it into your measuring cup, and then using the back of a knife, level it off.
Other ingredients you can add to your cake include chopped walnuts or pecans. If you wish, you can add about 3/4- 1 full cup of each. For raisin lovers, this amount is 1/2 cup.
Be sure if you follow the measurements of ingredients in this recipe, you will end up having a perfectly moist cake minus any extra oil.
Since brown sugar adds more moisture to the cake, you can add its amount a bit.
notice that the directions regarding the frosting process are quite enough to have a well-frosted Carrot Cake. But if you like to add more frosting to your cake, then feel free to make more.