Delicious Carrot Cake- Easiest Recipe Ever:-The carrot cake is a well-loved classic because of its moist crumb, its rich spices, and its enticing cream cheese frosting.
Delicious Carrot Cake- Easiest Recipe Ever
Indulge in the timeless comfort of this traditional carrot cake, which features layers of moist, spiced cake that are covered with a silky cream cheese frosting and also features a crown of pecans that are crisp. It is the ideal dish for both huge events and nice, quiet days since it has a piece of home in each and every bite.
INGREDIENTS
FOR THE CAKE:
- 3 cups (360g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 2 cups (400g) granulated sugar
- 3 large eggs
- 1 cup (236ml) vegetable oil
- 3/4 cup (177ml) buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated peeled carrots
- 1 cup chopped pecans
FOR THE FROSTING:
- 8 ounces (226g) cream cheese, softened
- 1/4 cup (56g) unsalted butter, softened
- 4-5 cups (440-550g) confectioners’ sugar
- 3 tablespoons milk
- pecan halves, for garnish (optional)
Also Read:-Sleep Hygiene: Tips for Improving Sleep Quality and Enhancing Overall Health
INSTRUCTIONS
TO MAKE THE CAKE:
- Preheat the oven to 350 degrees Fahrenheit. Grease two circular cake pans measuring 8 inches in diameter and set them aside. Before baking, you can make it easier to remove the baked goods from the pans by first lining them with parchment paper.
- To achieve a bright yellow color, beat the eggs and sugar together for approximately two minutes using an electric mixer set to medium speed. Add the milk, vanilla extract, and vegetable oil, and stir until everything is incorporated.
- Gradually incorporate the flour, baking powder, salt, cinnamon, nutmeg, and clove into the mixture while the mixer is operating at a low speed. Continue to mix until everything is just mixed. The pecans and carrots should be folded in.
- Using a measuring spoon, divide the batter between the two cake pans.
- Bake the cakes for twenty-five to thirty minutes, or until a pick that is inserted into the cakes comes out clean.
Prepare the pans for ten minutes of cooling by placing them on wire racks. After that, take the cakes out of the pans and lay them on wire racks so that they can cool completely.
TO MAKE THE FROSTING AND ASSEMBLE:
- At achieve a smooth consistency, combine the cream cheese, butter, four cups of confectioners’ sugar, and milk in a bowl and whip them together using an electric mixer set at medium speed. The frosting should be adjusted by adding additional confectioners’ sugar as necessary until it achieves the appropriate consistency.
- Place one layer of the cakes on a cake stand or serving plate after they have returned to room temperature. The top of the layer should be frosted, and then the other cake layer should be placed on top. Then, using a frosting spatula or a piping bag, frost the top as well as the sides of the cake.
- You might choose to decorate the frosted cake with pecan halves or any other garnish of your choosing, if you so desire.
Nutritional Information:
Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes.
- Calories per serving: Approximately 250 calories (without frosting); 350 calories (with frosting)
- Carbohydrates: Approximately 35g per serving (without frosting); 40g per serving (with frosting)
- Protein: Approximately 6g per serving (without frosting); 8g per serving (with frosting)
- Fat: Approximately 10g per serving (without frosting); 12g per serving (with frosting)
- Fiber: Approximately 3g per serving (without frosting); 3.5g per serving (with frosting)