I made this for Eclipse Day 2024, and- to quote you- OH MY GOD! It was amazing!!!! This is a real hit Bri! I love how all of your recipes turn out wonderfully. Every single recipe is fire! I really appreciate the gram measurements, visual size, and education on the purpose of key ingredients. You rock, dude!❤️🇺🇸🙏🏿🔥🎉
Made this for a big family Easter gathering and it got tons of compliments. Used some leftover frosting and green and orange food coloring to pipe on some things that almost looked like carrots!🥕
I made this verbatim and it was delicious. About 10 people had some and loved it. It was my first carrot cake and wasn’t hard at all. Give it a try - you won’t be disappointed.
My wife made this recipe yesterday and it’s potentially the best cake I’ve ever had. Moist without being soggy, amazing flavor, the frosting is amazing and perfectly complements the cake. Just an incredible recipe.
I made this for Easter (the sheet pan version) and it was in fact the best cake I’ve ever baked. Recipe was very clear and easy to follow. Thank you!!!
As a construction worker, I gotta think a 1/4" V notch trowel over the frozen cake would be the best way to set the depth of the icing. Re-freeze, then smoothe with more icing and a flat edge for perfect, effortless, results.
You could absolutely turn the sheet cake into a layer cake too by cutting an half and stacking. Another helpful tip is to put a few strips of parchment underneath the perimeter of the cake, so that if your cake stand gets a little frosted & messy, you just pull those out and the stand looks pristine
I use coconut oil instead of vegetable oil when I make the carrot cake mixture (I heat it a bit in the microwave first to partially liquify it). This adds a hint of coconut flavor to the final result which I love -- just in case there are any other coconut lovers out there!
I would say the results would be different given that it is higher in saturated fats (solid at room temperature). As a result it's a better substitute for vegetable shortening or butter but not vegetable oil.
@@TristanBehrens totally possible! I certainly never did a side by side comparison. Since my first comment, I've been regularly making carrot cake but using this simple Chainbaker recipe rather than Brian's ( th-cam.com/video/W4BPnimvIp8/w-d-xo.html ). I use coconut oil every time and the result always gets compliments on being tasty and moist so I just keep rolling with it. Maybe one day as an experiment I'll try it with vegetable oil.
I've made a lot of your recipes and they're always great and my family loves them. When I made this carrot cake for Easter, everyone LOVED it. "Best cake EVER!" is what they told me, and any birthday or holiday now they request I make it. Thank you for the awesome recipes and teaching me how to cook and bake!
This is the best carrot cake I have ever seen on You Tube, nicely done, not all those other crappie things other people add into their cake. . I will definitely make this one. The very best. Thank you for your knowledge in this special carrot cake process. Blessings to you from my heart
Omg I'm so happy you made this because I really love carrot cake! And thank you so much for making a 9x13 version. I have to adapt a lot of recipes to a 9x13 pan because that's all I have!
I'm actually most excited for the sheet version. I've seen carrot cakes portioned into Mason jars (so think cutting out the cake with ring molds, and placing 3 layers separated by scoops of frosting into a jar), and I've been wanting to try a version at home as a way to gift friends individual portions of cake as a birthday gift or something instead of a whole cake. Thanks for the video-both versions look great!
To line the cake pan you can fold the paper in half and again then into triangles as if to cut an old school snowflake craft. Once you have a folded wedge, flip the pan, put the point of the paper in the center and cut just before the edge of the pan. You will have an easy circle that fits the pan. To cut the top off the cake layer, use the long serrated knife but only cut in a little then turn the cake continuously cutting in. After 2 turns you should be close to center and can complete a perfectly level cut. Also great to torte a cake (split one layer into two or three)
Just tried this recipe but made cupcakes instead using the sheet pan ingredients list. All I can say is yum! I did use a different cream cheese buttercream but the flavours in the cupcake was amazing, and incredibly moist
Carrot cake is my favourite cake! Here in Portugal (and i think in Brasil too) we usually skip the cream cheese frosting and instead do a chocolate ganache on top and its amazing
Carrot cake is one of my favourite cakes ever! I actually like the carrot strings but if they're semi soft. Texture is fantastic. Carrot cake will ALWAYS be superior to chocolate cake imo. The spices, the nuts, the raisins and the cute little frosting carrots if they're on there. Thank you so much. Love you man!
Have been making the carrot cake from Lucky Peach's Power Vegetables for the husband's bday for the past handful of years. Switched it up this year to this one. It is the official new favorite carrot cake. Perfect texture, not too sweet icing. Skipped the nuts and made the sheet cake version.
One of the things I appreciate about Brian's videos is provides the weight of everything, yet separates all ingredients for visual confirmation. For the new cooks following along at home, just use 1 bowl where you can, keep on the scale, and zero out your scale after each ingredient. Fewer bowls and cups means less to clean.
Totally agree Carrot Cake > Chocolate Cake. Can't wait to try this recipe, though I think I'll still stick with my pro move of creating a brown butter cream cheese frosting. Once you do that you'll never go back to standard cream cheese frosting.
@@everg14 the lazy way is to buy dry evaporated milk powder and toast it in a pan until deep golden brown. Then add a Tbsp of that into any cream cheese frosting and it will taste like brown butter. The brown butter flavor comes from milk solids, and the dry evap milk is put milk solids
My wife uses a bundt pan for her carrot cake. It eliminates so much work and gives the nuts ample coverage. Plus, it’s easier to slice. God, it’s so good!
I just bought all the ingredients to make a carrot cake a couple of days ago! I was going to use a different recipe, but now I'll just go with yours. Thanks!
An alternative to cutting all that cake off is using cake strips. They’re pieces of cloth that you soak in water and wrap around your cake pan while it bakes. It makes your cakes rise evenly and prevents the sides and tops from browning too much
They have 00 flour for pizza crust that really makes a big difference in thr final product. We live close to Portland so we try and hits Bobs Red Mill whenever we are there. It’s a fun place to take visitors. They have a great cafe.
Carrot cake is legitimately my favorite dessert, thank you for this recipe! Would you ever consider doing a pineapple upsidedown cake? I know it's old school but there's just something about that sticky gooey caramelized pineapple top that is SO GOOD
This is so interesting! I've never tried sour cream in the frosting, I usually use a teaspoon or two of lemon juice to help keep it tangy rather than overly sweet. The only downside is that the frosting is a bit softer and looser but I'll definitely have to try the sour cream next time.
Thanks for doing the sheet cake version! i do agree that it would be so nice to have a pretty cake, but for Easter, i am homemaking everything and i just don't have time for all the steps, but maybe for my husbands birthday i will make the cake version! 🤩
A little trick to help "clean" the rotating plate : Put 4 strips of parchment paper to create a square on the plate, then the cardboard then the cake. This way when you finish frosting and "pecaning" the sides, you just have to remove the parch and there you go ! I've always wanted to try a *good* carrot cake, thanks for sharing this daring recipe, it really looks gorgeous and luxurious. 🤤
What great footage. That caramel crumb looks so soft and moist and the icing is the perfect consistency for spreading. I can't wait to try it. Happy Easter you guys🐣
This is a good recipe and could be perfected by grating the carrots on the nutmeg side of a box grater. OXO Soft grips is very great for the price.) I also add chopped English walnuts and fresh Maui white (low acid) pineapple cut into raisin size pieces. Cinnamon and nutmeg and clove(just a little clove.) Garnish with strawberry halves stuck on top in the icing. (I am a carrot cake expert.
Made this for my mum’s birthday as she loves carrot cake. The cake was MOIISSSTTTTTT and very delicious. Personally I don’t really like carrot cakes but this cake might have changed my mind :) do try it everyone!
I tried going an extra step with a carrot cake by making one first then dehydrating the cake and grinding it up and then submerging it in oil, which is left to infuse then used to make another carrot cake. I never actually made the cake, just the infused oil😊
i had carrot cake for the first time in my life back in 2018 and i couldn't believe how good it tasted. it was infused with pockets of caramel sauce and cream on top. i don't really like cake but that was the best cake i ever tasted.
As much as I have tried, I do not like carrot cake. My dad, however, loves it, and this was dad approved for a father's day gift. I can vouch for the great texture of the cake and the delicious frosting.
Gotta love an employee owned company, also gotta love those massive sponsorship checks! congrats on all your success sir and thanks for all the easy to follow recipes!
Very similar to my favorite carrot cake recipe. Carrot cake is by far the best possible cake haha. I’m a fan of the nuts, raisins and a little shredded coconut inside and I use toasted coconut on the side instead of the pecans. Still looks amazing and I wish I had some rn haha
Made this yesterday, sheet cake version, because lazy. The cake is awesome, the frosting seemed fine after mixing, but we don't like its flavor in the end, because of the sour cream. I will leave that out next time! Thank you for all the content!
I'm so glad the cake itself had no nuts. I love carrot cake but I'm allergic to nuts and yet everywhere I go the cake has nuts. It's not called "carrot/nut cake". Nuts outside weren't necessary but I can scrape it off
Growing up my best friends parents owned a restaurant called Cheesecake Charlies. She made THE BEST carrot cake ever. My wife and I had it as our wedding cake. Sadly for all of you - I have the recipe but am sworn to secrecy. I make it all the time and it’s sooooooo good.
Years ago I made a carrot cake where I boiled the grated carrots to make a soft cooked carrot mush. I added that to the cake batter and it was the best carrot cake I’ve ever make. I think it was made with butter not vegetable oil. It very moist and it was not a greasy cake. I don’t remember where the recipe came from, it might have been King Arthur Flour.
I do all the cooking in the house for dinners, but my wife generally tends to handle the baking on the occasion we need cookies or cake...but I might just try my hand at this one. I absolutely love carrot cake and agree with you 100% that I'll take carrot cake over chocolate just about every time.
Lots of great hints Brian. Although I hate carrot cake. Not because its bad its just that I have made SO many of them over the years. I am a retired baker after 30 years. So I made them for every day types or for wedding cakes etc. One hint I never see anyone mentioning and one that I learned in culinary school a long time ago from an old German baker- is when cutting layers like you did is to step back and keep the handle of the long knife over the edge of counter and bring everything closer to you. Put your hand on top and eyeball half of the cake. Cut only what is to the right or left if your are left handed , then turn the cake, keep cutting in the middle of the cake a little at a time. Repeat all the way around. Works perfectly and you get even layers. Not wonky ones. I agree with what you said about flour. I used to make a particular cookie that was perfect and now its not. I have tried everything except changing the flour. So I will give that a try. Thanks.
👍 Carrot cake was the first successful cake i ever made .. and it was in a microwave! But in South Africa, we usually include raisins/sultanas in our carrot cakes.
Carrot cake is my favorite cake (not counting cheese cake because that's technically a custard) I used to be a huge baker as a kid and I really enjoyed making carrot cake. My parent's place had a massive pecan tree (it was literally 8 foot in diameter before the city cut it down for growing into the power lines) so I would go out and pick up pecans and roast them in the oven before making carrot cake. The only thing I did differently was not trimming off the cake scraps and I used less frosting which I added goat cheese instead of sour cream (also never used corn starch to thicken it). Personally I think too much frosting is overpowering. I'd probably use about 70% of what you used. I would say try subbing sour cream for goat cheese but I'm sure you're tired of eating carrot cake after this video. Now I want to go bake a cake....
Please make Brazilian style carrot cake someday! It doesn’t have any cinnamon added, and uses chocolate frosting instead of cream cheese. That's the kind I've had all my life, I think its a fully different vibe!
I love carrot cake. I've always liked Outback's carrot cake, but I went there yesterday and the carrot cake just didn't taste as good as I remember. I've have loved all your recipes I have tried, so I'm sure this recipe will be my go to for carrot cake from now on. Thank you for the video.
Bob's Red Mill recently released a 00 flour. Just picked up a bag but still had a little of the older version to finish off. Can't wait to give it a try. Guess I need to make some pizzas!
There is a lot of water in shredded carrots, Bri. Do you squeeze this water out or leave the carrots wet? Also, save those collars that you cut off and toast them for breakfast. They are AWESOME toasted with butter.
Big fan of carrot cake. I've always used crushed pineapple, but will try the applesauce now. Also: We Heart Bob's! I'm lucky to live close to their HQ - great products, even greater company.
Just tried carrot cake about a year ago and it is by far the best cake, my preferred choice for sure! I've been wanting to try to make my own, I usually get it from an italian bakery, but havent seen a recipe I liked yet. Im excited you came out with one because you never fail me!
Omg, love the cake, made it , love it, screwed up first time, didn't cook long enough, collapsed, the next day AGAIN, and so glad i didn't give up, so tasty, tag you on insta. Been making your recipes. Thank you for the tips, easy for beginners. ❤
Last carrot cake I made was Stella Parks' version. It took like 3 days because you need to age the brown butter, but omg was it good. This recipe looks delicious and a whole lot faster!
Your carrot cake looks delicious and beautiful! Thanks for all the tips! Can't wait to try it. That said, I wonder if I would have your patience to refrigerate the cake several times to get the frosting just right. I'm not sure. Glad you showed both the layered and sheet cake versions.
@@NovaPrincess Thank you so much for the guidance. Unfortunately, it is not as simple as you think. First, once the cake has rested for one hour at room temp after baking, you need to put it in the freezer for a minimum of 30 minutes but two hours is recommended. (Though, I agree that step can be completed the day or night before.) Second, you need to freeze the cake again for 15 to 20 minutes after trimming. Third, once the crumb coat is applied, allow it to set in the fridge or the freezer for 25 minutes prior to proceeding with the final frosting and decorating. Therefore, this is a multi-step process with various resting periods in the freezer and/or refrigerator in order to nail the frosting. So yeah, this requires a whole lot patience even if you start it the night before. I appreciate your suggestion, though.😊
@@LaPerledesAntilles1804I made this cake myself for 2024 Solar Eclipse Day. I cooled my cakes out of the oven on my counter for 1 hour. Then I covered them and put both the cakes and frosting, I made while cakes were cooling, in the fridge overnight. The next day, I got my cake holder and cake cardboard rounds in the mail to finish decorating and to be able to properly store my cake. It was easy to pull out the cooled cakes, trim them, and return them to fridge for a bit while I finished preparing my cake container and the cake cardboard for decorating. I removed my trimmed cakes and started decorating. I got all the way to the crumb coating and put it back in to cool one last time. Finally, I finished the frosting and decorated with nuts. My cake looks amazing!!! It was more than worth the effort. It's the best looking and tasting cake I've made this year. I also made cupcakes with some extra batter I had. So I also made carrot cake cupcakes on night one (they went in the oven after the cakes came out of the oven on night 1). I also stored my cake scraps. To top it off, this two-day process allowed me to keep my kitchen immaculately cleaned because there are several waiting/cooling periods. I also work from home and can easily frost a cake between meetings. Professional cake makers often do a multi-day process as well. For a cake as professional-looking as mine turned out, I'll gladly do a two-day process. In short, it's an easy process overall and is worth the professional-level outcome; split into two days if needed.
You can also bake the cake in a sheet pan, then use the same bowl you used to demonstrate trimming the cakes to just cut out rounds of the sheet pan. Stack'em up and you have the same result without two $$ spring form pans. (Nothing sucks more then when a cheap spring form pops open) Also a fun way to mess with tiered cakes. I learned this technique making mini decorative cakes from my tech school.
Just baked the sheet pan version. got impatient and frosted it while warm-ish. It's impossibly good. 10/10
When Bob Moore of Bob's Red Mill passed away, he left his company in his will to his 700 employees, who now run it as an employee-owned company.
Total respect to that!
Is that why they're charging exorbitant prices, 2-3x for the exact same product?
@@Cocc0nuttt0 wtf are you talking about?
@@Cocc0nuttt0 Probably, but they are good tho.
Based.
I made this for Eclipse Day 2024, and- to quote you- OH MY GOD! It was amazing!!!! This is a real hit Bri! I love how all of your recipes turn out wonderfully. Every single recipe is fire! I really appreciate the gram measurements, visual size, and education on the purpose of key ingredients. You rock, dude!❤️🇺🇸🙏🏿🔥🎉
Made this for a big family Easter gathering and it got tons of compliments. Used some leftover frosting and green and orange food coloring to pipe on some things that almost looked like carrots!🥕
The only word for this one is OUTSTANDING!
the only word for this is expensive.
I made this verbatim and it was delicious. About 10 people had some and loved it. It was my first carrot cake and wasn’t hard at all. Give it a try - you won’t be disappointed.
I've only ever trusted my family recipe, but Brian is the one person worth trying his recipe.
My wife made this recipe yesterday and it’s potentially the best cake I’ve ever had. Moist without being soggy, amazing flavor, the frosting is amazing and perfectly complements the cake. Just an incredible recipe.
I made this for Easter (the sheet pan version) and it was in fact the best cake I’ve ever baked. Recipe was very clear and easy to follow. Thank you!!!
Don’t forget to keep those cake scraps so that you can make a home made cake stock - way better than store bought
OK, *that's* funny!
It's our family tradition to make cake soup every year after easter with the cake scraps. Yum!
I make mine with using coffee. 😂😂😂😂
Yes, and it will last 17 yrs in the freezer after
@@jonfree13 Sly little Chef JP reference there :)
As a construction worker, I gotta think a 1/4" V notch trowel over the frozen cake would be the best way to set the depth of the icing. Re-freeze, then smoothe with more icing and a flat edge for perfect, effortless, results.
You could absolutely turn the sheet cake into a layer cake too by cutting an half and stacking. Another helpful tip is to put a few strips of parchment underneath the perimeter of the cake, so that if your cake stand gets a little frosted & messy, you just pull those out and the stand looks pristine
I use coconut oil instead of vegetable oil when I make the carrot cake mixture (I heat it a bit in the microwave first to partially liquify it). This adds a hint of coconut flavor to the final result which I love -- just in case there are any other coconut lovers out there!
Such a good idea I was just thinking I’d want to use coconut instead of vegetable!
Did you add the recipe's amount of coconut oil in grams?
I would say the results would be different given that it is higher in saturated fats (solid at room temperature). As a result it's a better substitute for vegetable shortening or butter but not vegetable oil.
@@TristanBehrens totally possible! I certainly never did a side by side comparison. Since my first comment, I've been regularly making carrot cake but using this simple Chainbaker recipe rather than Brian's ( th-cam.com/video/W4BPnimvIp8/w-d-xo.html ). I use coconut oil every time and the result always gets compliments on being tasty and moist so I just keep rolling with it. Maybe one day as an experiment I'll try it with vegetable oil.
In addition to being a carrot cake recipe, this is a fantastic beginner's guide to making a cake look nice.
Thanks, Brian! I was wondering what to feed the Easter Bunny this weekend. This will be the perfect desert!
What's the $20 thing in your post? I've never seen that before
@@irenairena4782 It's a donation to the channel; you can post a type of comment that's a small "tip" to the creator
I've made a lot of your recipes and they're always great and my family loves them. When I made this carrot cake for Easter, everyone LOVED it. "Best cake EVER!" is what they told me, and any birthday or holiday now they request I make it. Thank you for the awesome recipes and teaching me how to cook and bake!
This is the best carrot cake I have ever seen on You Tube, nicely done, not all those other crappie things other people add into their cake. . I will definitely make this one. The very best. Thank you for your knowledge in this special carrot cake process. Blessings to you from my heart
I just made this and it is so good and so moist, thank you for the whipping tip, for the first time ever my cake didn’t have a dome in the middle.
That must be what's happening to mine! It domed and then fell 😮
Omg I'm so happy you made this because I really love carrot cake! And thank you so much for making a 9x13 version. I have to adapt a lot of recipes to a 9x13 pan because that's all I have!
I made this. It is amazing and exactly as described! Great texture, flavor, and moisture, delicious frosting! Thank you!
I'm actually most excited for the sheet version. I've seen carrot cakes portioned into Mason jars (so think cutting out the cake with ring molds, and placing 3 layers separated by scoops of frosting into a jar), and I've been wanting to try a version at home as a way to gift friends individual portions of cake as a birthday gift or something instead of a whole cake. Thanks for the video-both versions look great!
Great idea. Thank you for sharing! Mini cakes...thoughtful gift
To line the cake pan you can fold the paper in half and again then into triangles as if to cut an old school snowflake craft. Once you have a folded wedge, flip the pan, put the point of the paper in the center and cut just before the edge of the pan. You will have an easy circle that fits the pan.
To cut the top off the cake layer, use the long serrated knife but only cut in a little then turn the cake continuously cutting in. After 2 turns you should be close to center and can complete a perfectly level cut. Also great to torte a cake (split one layer into two or three)
Just tried this recipe but made cupcakes instead using the sheet pan ingredients list. All I can say is yum! I did use a different cream cheese buttercream but the flavours in the cupcake was amazing, and incredibly moist
I’m thinking of doing cupcakes too. How long did you bake yours?:)
I Love Brian Lagerstrom Cooking Videos 💗
Carrot cake is the best cake imo any day! And I’m a total chocolate addict!
Carrot cake is my favourite cake! Here in Portugal (and i think in Brasil too) we usually skip the cream cheese frosting and instead do a chocolate ganache on top and its amazing
Carrot cake is one of my favourite cakes ever! I actually like the carrot strings but if they're semi soft. Texture is fantastic.
Carrot cake will ALWAYS be superior to chocolate cake imo. The spices, the nuts, the raisins and the cute little frosting carrots if they're on there.
Thank you so much. Love you man!
Have been making the carrot cake from Lucky Peach's Power Vegetables for the husband's bday for the past handful of years. Switched it up this year to this one. It is the official new favorite carrot cake. Perfect texture, not too sweet icing. Skipped the nuts and made the sheet cake version.
One of the things I appreciate about Brian's videos is provides the weight of everything, yet separates all ingredients for visual confirmation.
For the new cooks following along at home, just use 1 bowl where you can, keep on the scale, and zero out your scale after each ingredient. Fewer bowls and cups means less to clean.
Totally agree Carrot Cake > Chocolate Cake. Can't wait to try this recipe, though I think I'll still stick with my pro move of creating a brown butter cream cheese frosting. Once you do that you'll never go back to standard cream cheese frosting.
Omg how do you make that??
I totally agree with you on the brown butter, cream cheese frosting. That would take this cake to the next level!
@@everg14 the lazy way is to buy dry evaporated milk powder and toast it in a pan until deep golden brown. Then add a Tbsp of that into any cream cheese frosting and it will taste like brown butter. The brown butter flavor comes from milk solids, and the dry evap milk is put milk solids
Oh, I like that brown butter idea. Sounds fire. Haven't thought of using brown butter in a frosting. Gonna definitely try that out.
My wife uses a bundt pan for her carrot cake. It eliminates so much work and gives the nuts ample coverage. Plus, it’s easier to slice. God, it’s so good!
Carrot cake is one of my favourite food groups. I'm definitely making this one. This Bri guy knows how to put together awesome recipes. Thank you!
Carrot cake is the only food group as far as I'm concerned
putting it in its own food group is finally a good enough way to express how much I love carrot cake. thank you for your eloquence
Another perfect recipe! I used avocado oil, also didn't bother trimming the cakes because I was feeling lazy, still turned out very good.
I just bought all the ingredients to make a carrot cake a couple of days ago! I was going to use a different recipe, but now I'll just go with yours.
Thanks!
Let us know how you like it.
An alternative to cutting all that cake off is using cake strips. They’re pieces of cloth that you soak in water and wrap around your cake pan while it bakes. It makes your cakes rise evenly and prevents the sides and tops from browning too much
Agreed. They work very well.
Congrats on the Bob's Redmill Sponsor!!! I love their cornmeal for pizza crust and bread for sub sandwiches!! Happy Easter!!
They have 00 flour for pizza crust that really makes a big difference in thr final product.
We live close to Portland so we try and hits Bobs Red Mill whenever we are there. It’s a fun place to take visitors. They have a great cafe.
We love this carrot cake recipe. It's perfection!
DUDE my girlfriend's birthday is tomorrow and I was going to make her a carrot cake, impeccable timing, your recipes never let me down Bri!
Gorgeous cake. The ratio of cake to frosting is spot on.
Thanks!
Woo hoo! The "Hey What's Up" opening is back. Don't know why, but that always makes me smile. :) And I LOVE carrot cake so I'm excited about this!
Just that little bit of sour cream has such a big impact. I'd have never known......Another winner. Thank you!
I use a juicer when I make carrot cake. I reduce the sugar because it tastes sweeter and I add back all the carrot pulp so nothing is wasted.
This is 100% my method also. The juicer just makes a super fine carrot pulp that integrates well with the rest of the ingredients
Carrot cake is legitimately my favorite dessert, thank you for this recipe! Would you ever consider doing a pineapple upsidedown cake? I know it's old school but there's just something about that sticky gooey caramelized pineapple top that is SO GOOD
You could totally make cake pops with the trimmings and extra frosting
I love how the title says "Very Good" and not something like "Greatest In The World" or "Most Amazing Ever".
I like Bob's Red Mill products and consume them frequently. And...I kind of agree about carrot cake versus chocolate. I'll try this!
This is so interesting! I've never tried sour cream in the frosting, I usually use a teaspoon or two of lemon juice to help keep it tangy rather than overly sweet. The only downside is that the frosting is a bit softer and looser but I'll definitely have to try the sour cream next time.
Thanks for doing the sheet cake version! i do agree that it would be so nice to have a pretty cake, but for Easter, i am homemaking everything and i just don't have time for all the steps, but maybe for my husbands birthday i will make the cake version! 🤩
A little trick to help "clean" the rotating plate :
Put 4 strips of parchment paper to create a square on the plate, then the cardboard then the cake.
This way when you finish frosting and "pecaning" the sides, you just have to remove the parch and there you go !
I've always wanted to try a *good* carrot cake, thanks for sharing this daring recipe, it really looks gorgeous and luxurious. 🤤
What great footage. That caramel crumb looks so soft and moist and the icing is the perfect consistency for spreading. I can't wait to try it. Happy Easter you guys🐣
I didnt think to cut the outer layer. Thanks for the tip :)
This is a good recipe and could be perfected by grating the carrots on the nutmeg side of a box grater. OXO Soft grips is very great for the price.) I also add chopped English walnuts and fresh Maui white (low acid) pineapple cut into raisin size pieces. Cinnamon and nutmeg and clove(just a little clove.) Garnish with strawberry halves stuck on top in the icing. (I am a carrot cake expert.
Love bobs red mill! I used to buy huge bags of their flour when i owned a dog bakery. Its the only flour i used...always consistent results.
Hello, how are you it's nice meeting you here
Made this for my mum’s birthday as she loves carrot cake. The cake was MOIISSSTTTTTT and very delicious. Personally I don’t really like carrot cakes but this cake might have changed my mind :) do try it everyone!
Oh Bri… carrot cake is my fav, but gotta have the pecans inside… not only that, but pineapple, coconut and raisins as well 🤪 cheers!
Wow! It looks gorgeous! I always put freshly squeezed limejuice in my frosting.
Interesting idea! I’m going to try it soon. Thanks ❤
I tried going an extra step with a carrot cake by making one first then dehydrating the cake and grinding it up and then submerging it in oil, which is left to infuse then used to make another carrot cake. I never actually made the cake, just the infused oil😊
Made this for desert on Easter (today) and it was AMAZING!!
I immediately give a like because I know it's delicious!!! 👍😆😋
I missed the “hey what’s up?” and “let’s eat this thaaaaang” 😭 🙏
I made the sheet cake recipe for a BBQ and it was a huge hit. Your recipes never let me down - thank you!
Love carrot cake with real cream cheese frosting! Thanks.
Made this last Thanksgiving and everyone loved it. Made it again this year and can't wait to dig in.
i had carrot cake for the first time in my life back in 2018 and i couldn't believe how good it tasted. it was infused with pockets of caramel sauce and cream on top. i don't really like cake but that was the best cake i ever tasted.
adding a bit of orange zest changes it all for good, thx for the recipe, cheers from Mexico 🌮🌶🍅🥑🌵
Thanks carrot cake my favorite ❤️
Carrot cake is my favorite
As much as I have tried, I do not like carrot cake. My dad, however, loves it, and this was dad approved for a father's day gift. I can vouch for the great texture of the cake and the delicious frosting.
Hey what's up Briiii! This greeting at the beginning of the video was music to my ears after not hearing it for too long.
This is beautiful- cannot wait to try it! 🧡 Your video-your techniques-superb!🌟
My grandma used to use Gerber carrot purée when making her carrot cake. Always was amazing.
Made it this weekend, sheet pan version. It was pretty darn good! Thanks!
Gotta love an employee owned company, also gotta love those massive sponsorship checks! congrats on all your success sir and thanks for all the easy to follow recipes!
Very similar to my favorite carrot cake recipe. Carrot cake is by far the best possible cake haha. I’m a fan of the nuts, raisins and a little shredded coconut inside and I use toasted coconut on the side instead of the pecans. Still looks amazing and I wish I had some rn haha
Everything Brian does looks amazing. Gotta try this.
Made this yesterday, sheet cake version, because lazy. The cake is awesome, the frosting seemed fine after mixing, but we don't like its flavor in the end, because of the sour cream. I will leave that out next time! Thank you for all the content!
I'm so glad the cake itself had no nuts. I love carrot cake but I'm allergic to nuts and yet everywhere I go the cake has nuts. It's not called "carrot/nut cake". Nuts outside weren't necessary but I can scrape it off
Growing up my best friends parents owned a restaurant called Cheesecake Charlies. She made THE BEST carrot cake ever. My wife and I had it as our wedding cake. Sadly for all of you - I have the recipe but am sworn to secrecy. I make it all the time and it’s sooooooo good.
Ich will das Rezept😢
@@sheeshanotmaa7702❤
Years ago I made a carrot cake where I boiled the grated carrots to make a soft cooked carrot mush. I added that to the cake batter and it was the best carrot cake I’ve ever make. I think it was made with butter not vegetable oil. It very moist and it was not a greasy cake. I don’t remember where the recipe came from, it might have been King Arthur Flour.
That's an interesting idea. I'll be looking for a recipe like that. Thx
@@jaycarver4886 you’re welcome.
I do all the cooking in the house for dinners, but my wife generally tends to handle the baking on the occasion we need cookies or cake...but I might just try my hand at this one. I absolutely love carrot cake and agree with you 100% that I'll take carrot cake over chocolate just about every time.
Lots of great hints Brian. Although I hate carrot cake. Not because its bad its just that I have made SO many of them over the years. I am a retired baker after 30 years. So I made them for every day types or for wedding cakes etc.
One hint I never see anyone mentioning and one that I learned in culinary school a long time ago from an old German baker- is when cutting layers like you did is to step back and keep the handle of the long knife over the edge of counter and bring everything closer to you. Put your hand on top and eyeball half of the cake. Cut only what is to the right or left if your are left handed , then turn the cake, keep cutting in the middle of the cake a little at a time. Repeat all the way around. Works perfectly and you get even layers. Not wonky ones.
I agree with what you said about flour. I used to make a particular cookie that was perfect and now its not. I have tried everything except changing the flour. So I will give that a try. Thanks.
👍 Carrot cake was the first successful cake i ever made .. and it was in a microwave! But in South Africa, we usually include raisins/sultanas in our carrot cakes.
Carrot cake is my favorite cake (not counting cheese cake because that's technically a custard) I used to be a huge baker as a kid and I really enjoyed making carrot cake. My parent's place had a massive pecan tree (it was literally 8 foot in diameter before the city cut it down for growing into the power lines) so I would go out and pick up pecans and roast them in the oven before making carrot cake. The only thing I did differently was not trimming off the cake scraps and I used less frosting which I added goat cheese instead of sour cream (also never used corn starch to thicken it). Personally I think too much frosting is overpowering. I'd probably use about 70% of what you used. I would say try subbing sour cream for goat cheese but I'm sure you're tired of eating carrot cake after this video. Now I want to go bake a cake....
Please make Brazilian style carrot cake someday! It doesn’t have any cinnamon added, and uses chocolate frosting instead of cream cheese. That's the kind I've had all my life, I think its a fully different vibe!
I love carrot cake. I've always liked Outback's carrot cake, but I went there yesterday and the carrot cake just didn't taste as good as I remember. I've have loved all your recipes I have tried, so I'm sure this recipe will be my go to for carrot cake from now on. Thank you for the video.
Hello, how are you it's nice meeting you here.
i'll try the sheet cake... looks way easier and still delicious
agree you seem to have the right frosting balance to the yummy cake part. i gotta try it.
this was so simple. Thank you. I have been craving carrot cake for a while now. Thought it would cost me an arm and leg
I do enjoy carrot cake but I love chocolate cake even more. 😊
Bob's Red Mill recently released a 00 flour. Just picked up a bag but still had a little of the older version to finish off. Can't wait to give it a try. Guess I need to make some pizzas!
There is a lot of water in shredded carrots, Bri. Do you squeeze this water out or leave the carrots wet?
Also, save those collars that you cut off and toast them for breakfast. They are AWESOME toasted with butter.
The recipe probably accounts for it by adding less liquid to the batter, no milk for example.
Leave them wet! The moisture is key for carrot cakes.
Big fan of carrot cake. I've always used crushed pineapple, but will try the applesauce now. Also: We Heart Bob's! I'm lucky to live close to their HQ - great products, even greater company.
The one we do at work is way to oily but cheaper for sure! I like the applesauce addition and oil cut down, thanks!
THE “HEY WHATS UP” IS BACK 🎉🎉🎉
AND “LETS EAT THIS THINGG”
But not the dancing part. :(
Just tried carrot cake about a year ago and it is by far the best cake, my preferred choice for sure! I've been wanting to try to make my own, I usually get it from an italian bakery, but havent seen a recipe I liked yet. Im excited you came out with one because you never fail me!
Great Easter Cake. Thank you.
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My favorite
Omg, love the cake, made it , love it, screwed up first time, didn't cook long enough, collapsed, the next day AGAIN, and so glad i didn't give up, so tasty, tag you on insta. Been making your recipes. Thank you for the tips, easy for beginners. ❤
Last carrot cake I made was Stella Parks' version. It took like 3 days because you need to age the brown butter, but omg was it good. This recipe looks delicious and a whole lot faster!
Your carrot cake looks delicious and beautiful! Thanks for all the tips! Can't wait to try it. That said, I wonder if I would have your patience to refrigerate the cake several times to get the frosting just right. I'm not sure. Glad you showed both the layered and sheet cake versions.
You can start in the morning or cool the cakes overnight and trim/layer/frost the cake the next day.
@@NovaPrincess Thank you so much for the guidance. Unfortunately, it is not as simple as you think. First, once the cake has rested for one hour at room temp after baking, you need to put it in the freezer for a minimum of 30 minutes but two hours is recommended. (Though, I agree that step can be completed the day or night before.) Second, you need to freeze the cake again for 15 to 20 minutes after trimming. Third, once the crumb coat is applied, allow it to set in the fridge or the freezer for 25 minutes prior to proceeding with the final frosting and decorating. Therefore, this is a multi-step process with various resting periods in the freezer and/or refrigerator in order to nail the frosting. So yeah, this requires a whole lot patience even if you start it the night before. I appreciate your suggestion, though.😊
@@LaPerledesAntilles1804I made this cake myself for 2024 Solar Eclipse Day. I cooled my cakes out of the oven on my counter for 1 hour. Then I covered them and put both the cakes and frosting, I made while cakes were cooling, in the fridge overnight.
The next day, I got my cake holder and cake cardboard rounds in the mail to finish decorating and to be able to properly store my cake. It was easy to pull out the cooled cakes, trim them, and return them to fridge for a bit while I finished preparing my cake container and the cake cardboard for decorating. I removed my trimmed cakes and started decorating. I got all the way to the crumb coating and put it back in to cool one last time. Finally, I finished the frosting and decorated with nuts. My cake looks amazing!!! It was more than worth the effort. It's the best looking and tasting cake I've made this year. I also made cupcakes with some extra batter I had. So I also made carrot cake cupcakes on night one (they went in the oven after the cakes came out of the oven on night 1). I also stored my cake scraps. To top it off, this two-day process allowed me to keep my kitchen immaculately cleaned because there are several waiting/cooling periods. I also work from home and can easily frost a cake between meetings.
Professional cake makers often do a multi-day process as well. For a cake as professional-looking as mine turned out, I'll gladly do a two-day process.
In short, it's an easy process overall and is worth the professional-level outcome; split into two days if needed.
You can also bake the cake in a sheet pan, then use the same bowl you used to demonstrate trimming the cakes to just cut out rounds of the sheet pan. Stack'em up and you have the same result without two $$ spring form pans. (Nothing sucks more then when a cheap spring form pops open) Also a fun way to mess with tiered cakes. I learned this technique making mini decorative cakes from my tech school.