Carrot Cake
How is carrot cake made?
You'll need the following ingredients to prepare your new favorite carrot cake recipe:
Sugars: You'll need confectioners' sugar for the frosting and white sugar for the cake.
Vegetable oil is a neutral oil that adds moisture without adding flavor.
Eggs: The carrot cake batter benefits from the moisture and binding power of four entire eggs.
Vanilla: To improve the flavor, add two teaspoons of vanilla extract to the cake (and one teaspoon to the frosting).
Flour: All-purpose flour gives the batter shape and binds the ingredients.
Leaveners: Baking powder and soda serve as leaveners, which aid in the cake's rising.
Cinnamon: Ground cinnamon enhances the comforting, warm flavor of carrot cake.
Salt: Salt doesn't give the cake a salty flavor; rather, it brings out the flavors of the other ingredients.
Grated carrots are obviously necessary!
Pecans: The cake and icing get a nice crunch from chopped pecans.
Butter and cream cheese are the main components of the airy and delectable cream cheese frosting.
Carrot Cake Instructions: Step-by-Step
Here's a quick rundown of what to anticipate when making homemade carrot cake:
1. To prepare the batter, first combine the wet components, then stir in the dry ones. Add the carrots after folding the pecans in.
2. Pour the batter into the prepared cake pan or pans to begin baking the cake. A toothpick should come out clean after baking in the preheated oven.
3. To frost the cake, combine the frosting ingredients in a mixing bowl and beat until smooth and creamy. Add the pecans and stir. Frost the cake after it has fully cooled.
Ingredients
Cake:
2 cups white sugar
1 ¼ cups vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
3 cups grated carrots
1 cup chopped pecans
Frosting:
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Set the oven to 350 degrees Fahrenheit (175 degrees C). Butter and flour a 9x13-inch pan.
In a sizable bowl, combine sugar, oil, eggs, and 2 teaspoons vanilla using an electric mixer. Add the salt, cinnamon, baking powder, and flour. Add carrots and stir. Fold in pecans. Pour into the ready-to-use pan.
For about 40 minutes, or until a toothpick inserted in the center of the cake comes out clean, bake in the preheated oven. After 10 minutes, remove from the pan and let cool fully on a wire rack.
The frosting is made by using an electric mixer to thoroughly blend and cream the butter, cream cheese, confectioners' sugar, and 1 teaspoon vanilla in a big bowl. Add chopped pecans and stir. The cake should be frost.
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