Carrot Cake Recipe with Cream Cheese Frosting
This Carrot Cake recipe is flavoured with shredded carrots and spices, covered with tangy cream cheese frosting.
Carrot Cake is one of my favourite cake flavours this cake recipe is easy and simple to make and decorate with carrot cake frosting.
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So if you would like to learn how to make Carrot Cake then just follow this easy Carrot Cake recipe.
Cream Cheese Frosting Recipe | Carrot Cake Frosting Recipe https://youtu.be/OHHupZWrPdc
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More Cake Recipes https://www.youtube.com/watch?v=YgPmHtbOR9w&list=PL5CBaQ3nMr6FjQjOKbUCPYofOA9lzAE22
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ABOUT
Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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CARROT CAKE RECIPE
Ingredients
2½ Cups | 300g Carrots, shredded
4 Eggs
2 Cups | 400g Sugar
1 tsp Vanilla
1½ Cups | 375ml Vegetable Oil
2 Cups | 250g Flour
2 tsp Baking Soda
2 tsp Cinnamon
½ tsp Salt
½ Cup | 1 Stick | 115g Butter
7oz | 200g Cream Cheese
3 Cups | 375g Icing Sugar | Powdered Sugar
Instructions
Add the shredded carrots to a medium sized mixing bowl.
Crack in the 4 eggs, add in the vanilla, sugar and oil and mix well until everything is combined.
In a clean bowl sieve together the flour, baking soda, cinnamon, and salt.
Pour the wet ingredients into the dry and fold together with a wooden spoon until you can no longer see any dry flour.
Pour the cake batter into one 8 inch or two 7 inch lined and greased cake tins. Bake in a 170C | 340F oven for 30-40 minutes or until a skewer comes out clean. Leave to cool completely before decorating.
Beat room temperature butter in a stand mixer or with a hand mixer for 5 minutes until pale and light and doubled in volume.
Add the cream cheese to the butter and beat for a minute until well combined.
Sieve the icing sugar or powdered sugar to remove any lumps and add it to the butter and cream cheese in thirds, beating well in between each addition.
Use a spatula to scrape down the sides of the bowl and beat for a further minute until the frosting is fluffy.
If you have made two cakes spread a cup of cream cheese frosting over one cake before topping with the next cake. Cover the cake with the cream cheese frosting using an offset spatula.
Leave the cake and frosting to set for a few hours before cutting a slice and enjoying.
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