Carrot Cake Recipe | Super Soft Moist Carrot Cake
Carrot Cake🥕🥕🥕🥕🥕🥕🥕🥕🥕
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#carrotcake #sueran
Hands down one of the cakes I absolutely love making..Its using a vegetable to make a cake!! who doesn’t love that experiment?!?😊 This cake need few more ingredients than a regular carrot cake and if you can find & follow the recipe, you will achieve a beautiful soft & a moist cake that is not too sweet as a shop bought. I have showed some tricks that I follow to get a moist cake and beautiful cream cheese frosting..
Try it out and share your thoughts in the comment section below. Tag me your food pictures on
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🔴READ BEFORE YOU MAKE IT🔴
-Dates soaked in tea balance the sweetness of the cake and gives moisture to the cake. You can skip dates (even though I highly recommend not to) and add same amount of raisins or opt it out completely. If you are omitting dates I can’t guarantee the same texture for the cake.
-I like soaking dates overnight as you can see it absorbed all the tea that was poured in. If you don’t have time soak it at lease for 3-4 hours ahead of time
-Making frosting the day before makes a huge difference. When you keep the frosting in the fridge for a day it builds the taste and the texture to a perfect spreadable consistency. This is a runny frosting to begin with so using slightly cold butter and specially cream cheese helps to hold the shape. If you don’t have time to leave over night to chill you can frost the cake as is. I took cream cheese out of the fridge half and hour before making frosting, so it was still slightly cold.
-Grate carrots finely as you can
-I am using two kinds of nuts, feel free to add just walnuts or pecans. Coating soaked dates and nuts with flour help them not sink to the bottom of the pan
-Distribute cakes in to 2 pans evenly, & I am using baking strips to get a flat surface on top. I have linked the strips below
INGREDIENTS:
-75ml/g Hot water
-1 bag tea (Regular/black tea)You can also use 1 tsp of lose tea & strain it before adding to dates
-75g Pitted Dates, chopped
-150g Light brown sugar
-4 Large eggs, room temperature
-236g (1 cup) Oil, using vegetable (can use sunflower, coconut)
-200g (4 cups) Freshly grated carrots (try to grate it finely, eventhough mine didn’t come out that small)
-250g All purpose flour
-1 1/2 tsp Baking powder
-1 tsp Baking soda
-1 1/2 tsp Cinnamon powder
-1/4 tsp Nutmeg
-1/2 tsp Salt
-50g Pecans, chopped (You can substitute Pecans and Walnuts with chopped cashews if prefer)
-50g Walnuts, chopped
-1 tsp Vanilla extract
-2 tsp Brandy (this is optional)
Cream Cheese Frosting:
-55g Butter, Slightly colder than room temperature
-226g (8oz) Cream cheese, Slightly colder than room temperature
-350g Icing sugar
-1 tsp Vanilla extract
PAN:
Two 8 inch pans, greased and lined with a parchment paper on the bottom
BAKE:
Preheat oven to 350F/180C degrees. If you don’t have an preheat option, preheat at least for 20 minutes.
Bake for about 23-28 minutes, it took me exactly 25 minutes to bake. Each oven time might differ so keep an eye on it.
STORING:
Store in fridge in an air tight container after frosting as cream cheese frosting can melt.
PROUCTS USED:
Check out for all the products I used
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Wilton Cake Strips: e
Wilton Cake pans 8 inch: z
Kitchen Aid: B
Vanilla Extract : P
Dates: Q
Baking soda: Y
Music:
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Recipe Video:
