Very Good Carrot Cake Recipe
ฝัง
- เผยแพร่เมื่อ 27 มี.ค. 2024
- Carrot cake can be JUST as good as chocolate cake. My version blends smooth, perfectly spiced cake with tangy cream cheese frosting and gives any chocolate cake a run for its money. Bake it with me. Grab Bob's Red Mill’s Unbleached White All-Purpose Flour & some of my other favorite Bob's products in my Amazon storefront or at your local grocery store. When I bake with Bob’s Red Mill products, I know I’m fueling myself, my family, and my friends with the highest quality of ingredients since their products go through rigorous testing processes to safety. Comment how your baking goes. #bobsredmill
Amazon Storefront Link: www.amazon.com/shop/brianlage...
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
9" SPRINGFORM PANS: amzn.to/3vtHvg7
CUTTING BOARD: amzn.to/341OgnD
FOOD PROCESSOR: amzn.to/3jF5LT2
CAKE TURNTABLE: amzn.to/49d4LwI
FROSTING SPATULA: amzn.to/43D8Tov
HALF SHEET PAN: amzn.to/41SQxy1
KITCHEN AID MIXER: amzn.to/3IGRS3s
CAKE TESTER: amzn.to/4acfn0g
BOX GRATER: amzn.to/49cCHJZ
FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo
LONG SLICER KNIFE: amzn.to/3TwX3b7
*As an Amazon Associate I earn from qualifying purchases*
CARROT CAKE INGREDIENTS
675g (1 1/2lb) carrots
550g (4 1/2c) all purpose flour
20g (4 t) baking powder
10g (2 t) baking soda
20g (4t) salt
8g (2 1/2t) cinnamon
3g (1t) ground ginger
3g (1t) ground nutmeg
400g (2c) white sugar
300g (1 1/3c) brown sugar
350g (1 2/3c) vegetable or olive oil
20g (4 1/2t) vanilla extract
8 lrg eggs
250g (1c) unsweetened applesauce
CREAM CHEESE FROSTING
675g (3 8oz blocks) cream cheese, room temp
2 sticks (226g) unsalted butter, room temp
10g (2 1/2 t) vanilla extract
7g (1 1/4 t) salt
50g (1/4 c) sour cream
375g (3c) powdered sugar
25g (3 T) cornstarch
8oz toasted chopped pecans
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C).
2. Peel & shred carrots using food processor with grating attachment or by hand with a box grater. Run a knife through the shredded carrots to break them down further.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg. Set aside.
4. In the bowl of a stand mixer, combine sugars, oil, vanilla, eggs, & applesauce. Mix until well combined.
5. Add dry ingredients to the wet ingredients in the stand mixer bowl. Mix on medium-low until no lumps remain.
6. Mix in shredded carrots until evenly distributed in the batter, scraping down sides once.
7. Divide batter evenly between two 9" springform pans lined with parchment paper on bottom, sprayed with pan spray, & placed on a sheet tray
8. Bake in preheated oven, 60-70 min or until a cake tester comes out clean.
9. Allow the cakes to cool completely in the pans for about an hour then cover and freeze for 30 min - 2 hours to firm.
10. While the cakes cool, prepare frosting. In a mixing bowl, combine room temperature cream cheese, butter, vanilla extract, salt, & sour cream. Whip until smooth & creamy.
11. Add powdered sugar & cornstarch, mixing for about a minute smooth and lump-free. 12. Refrigerate the frosting in a ziploc or piping bag to set while preparing the cakes.
12. Remove the cooled cakes from the pans and trim off the top and bottom to create flat surfaces. Place a bowl or other round thing that’s just smaller than the cakes on top and use it as a guide to cut off the edges of the cakes, creating vertical sides.
13. Freeze for 15-20 more minutes to firm
14. Place cake on a cake decorating turntable (or a flat plate). Apply a dab of frosting directly to the turntable to keep cake from moving. Swirl a ½” layer of frosting on top and spread in a flat layer from edge to edge. Add cake 2 on top.
15. Apply a thin layer of frosting all over the stacked cakes to seal in crumbs. Refrigerate or freeze the cakes for 25 minutes to set the crumb coat.
16. After cooling, apply a generous layer of cream cheese frosting to the cakes, ensuring even coverage.
17. Press toasted chopped pecans onto the sides of the cake Scrape off any excess pecans from the bottom edge of the cake.
SHEET CAKE VERSION:
360g (3c) flour
13g (2 1/2t) baking powder
7g (1 1/2t) baking soda
13g (1T) salt
5g (1 1/2t) cinnamon
2g (3/4t) nutmeg
2g (3/4t) ground ginger
5 large eggs
220g (1c) veg oil
170g (2/3c) unsweetened applesauce
260g (1 1/3c) sugar
200g (3/4c) brown sugar
13g (2 1/2t) vanilla
440g (1 lb) Grated, finely chopped carrots
SHEET CAKE FROSTING
340g (12oz) cream cheese
120g (8 ½ T) unsalted butter
30g (2 T) sour cream
4g (1 t) vanilla
190g (1 1/2c) powdered sugar
4g (3/4t) salt
Follow mixing instructions above. Pour batter into a greased 9x13" cake pan & bake for 35-40 minutes. Cool, then frost.
CHAPTERS
0:00: Prep, mixing, baking
3:35 Flour of choice
4:54 Making cream cheese frosting
6:10 Frosting the cakes
#carrotcake
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.
Don’t forget to keep those cake scraps so that you can make a home made cake stock - way better than store bought
The only word for this one is OUTSTANDING!
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 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 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!❤️🇺🇸🙏🏿🔥🎉
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.
I've only ever trusted my family recipe, but Brian is the one person worth trying his recipe.
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 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!!!
Just baked the sheet pan version. got impatient and frosted it while warm-ish. It's impossibly good. 10/10
THE “HEY WHATS UP” IS BACK 🎉🎉🎉.
I missed the “hey what’s up?” and “let’s eat this thaaaaang” 😭 🙏
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!🥕
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!
Thanks, Brian! I was wondering what to feed the Easter Bunny this weekend. This will be the perfect desert!
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.
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!
I made this. It is amazing and exactly as described! Great texture, flavor, and moisture, delicious frosting! Thank you!
This is beautiful- cannot wait to try it! 🧡 Your video-your techniques-superb!🌟