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This is the BEST Carrot Cake recipe! It's moist and delicious with a homemade cream cheese frosting, and it's perfect for Easter (or anytime!)
👉️ Get the recipe and more tips at the link in my bio (or do a search on Google for "Yellow Bliss Road Carrot Cake")
https://www.yellowblissroad.com/carrot-cake-with-cream-cheese-frosting/
CARROT CAKE
Serves 10
INGREDIENTS
Cake:
2 cups granulated sugar
1 ½ cup vegetable oil
4 eggs
2 tablespoons vanilla
2 cups all-purpose flour
3 teaspoons cinnamon
½ teaspoon salt
2 teaspoons baking soda
3 cups grated carrots
Cream Cheese Frosting:
1/3 cup unsalted butter softened
8 ounces cream cheese softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1 ½ – 2 cups powdered sugar
1 cup chopped walnuts optional
INSTRUCTIONS
Cake:
1. Preheat oven to 350 degrees. Grease two 9-inch round cake pans with nonstick cooking spray or line with parchment paper to just fit the bottom of the pan.
2. In a large mixing bowl, beat sugar and oil together until well blended. Stir in eggs and vanilla.
3. Stir dry ingredients together, add to wet ingredients and blend well. Stir in carrots.
4. Pour into greased 9-inch round cake pans and bake for 35-45, or until a toothpick inserted in the center comes out clean. Cool completely before frosting with cream cheese frosting.
Cream Cheese Frosting
1. In a large bowl and with an electric mixer, beat together the butter and cream cheese.
2. Add the vanilla extract and salt, then carefully beat in the powdered sugar until you get to your desired sweetness level.
3. Place the bottom layer of the cake on a serving plate. Optional – skim off the top of the bottom layer to make it flat, then do a crumb coat (light layer of frosting) and let it chill in the fridge for 30 minutes. Frost just the top of the bottom layer. Add the second cake, then frost the top and optionally the sides as well. Garnish with chopped walnuts.
4. Chill in the fridge, covered, up to 2 days.
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