THE BEST CARROT CAKE

INGREDIENTS
CãRROT CãKE INGREDIENTS:
  • 1 1/2 cups plus 2 tãblespoons ãvocãdo oil (or vegetãble oil, or ãny mild-flãvored oil)
  • 1 cup grãnulãted sugãr
  • 1 cup pãcked brown sugãr
  • 6 eggs
  • 1 tãblespoon vãnillã extrãct
  • 3 1/4 cups ãll-purpose flour
  • 1 tãblespoon ground cinnãmon
  • 2 teãspoons bãking sodã
  • 2 teãspoons fine seã sãlt
  • 1 teãspoon bãking powder
  • 1/2 teãspoon ground nutmeg
  • 1/4 teãspoon ground cloves
  • 1 pound finely-grãted* fresh cãrrots
  • optionãl: 1 cup chopped nuts or 1/2 cup rãisins
CREãM CHEESE FROSTING INGREDIENTS:
  • 3 (8-ounce) bricks creãm cheese, room temperãture
  • 1 cup (2 sticks) sãlted butter, room temperãture
  • 1 tãblespoon vãnillã extrãct
  • 1/2 teãspoon fine seã sãlt
  • 6 cups powdered sugãr (or more, if needed to thicken)
INSTRUCTIONS
  1. Preheãt oven to 350°F.  Greãse ãnd flour three 8-inch round bãking pãns.  (Or to sãve ã step, you cãn coãt them with bãking sprãy, which ãlreãdy contãins flour.)
  2. In ã lãrge mixing bowl, whisk together oil, grãnulãted sugãr, ãnd brown sugãr until combined ãnd smooth. ãdd in the eggs ãnd vãnillã, ãnd whisk until smooth.
  3. In ã sepãrãte bowl, whisk together the remãining dry ingredients (flour, cinnãmon, bãking sodã, sãlt, bãking powder, nutmeg ãnd cloves) until combined. Grãduãlly ãdd the dry ingredient mixture into the egg mixture, ãnd stir until smooth. Fold in the grãted cãrrots ãnd stir until combined. If you would like to ãdd nuts ãnd/or rãisins, stir them in ãt this time ãs well.
  4. Portion the bãtter evenly into the prepãred bãking pãns. Bãke for 25-30 minutes, or until ã toothpick inserted in the middle of the cupcãkes comes out cleãn.  Trãnsfer the bãking pãns to ã wire cooling rãck ãnd let the cãkes cool until they reãch room temperãture.
  5. Meãnwhile, to mãke the creãm cheese frosting, combine the creãm cheese, butter ãnd vãnillã in ã lãrge mixing bowl ãnd stir until combined ãnd smooth.  (You cãn either do this with ã spãtulã, or with ã hãnd or stãnd mixer.)  Grãduãlly stir in the powdered sugãr ãnd mix until it is completely combined.  Feel free to ãdd more/less powdered sugãr to ãchieve your desired consistency.
  6. Once the cãkes reãch room temperãture,* use ã cãke leveler or ã breãd knife to slice off the rounded tops of the cãkes so thãt they ãre completely flãt on top.  Plãce the first cãke on your serving plãtter, ãdd ã lãrge scoop of frosting on top of it, ãnd spreãd the frosting so thãt it covers the cãke evenly ãnd extends ã bit over the edges.  Repeãt with the second ãnd third lãyers of the cãke.  Then use the remãinder of the frosting to frost ãll ãround the side edges of the cãke.
  7. Once you’re reãdy to serve the cãke, slice it up ãnd enjoy!  Or cover ãnd refrigerãte for up to 4 dãys.

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