Allow the cake to fully cool in the pan before frosting. Bake in the preheated oven for 20-35 minutes, or until an inserted toothpick comes out clean and if you give the pan a gentle nudge the middle doesn’t wobble.ĬOOL. Pour the batter into the prepared pan, spreading it to the edges. With the mixer on low speed, carefully beat in the flour mixture, followed by the grated carrots. You may need to turn off the mixer and scrape down the sides of the bowl.ĬOMBINE. Beat in the eggs, vanilla, and sour cream until no sugar lumps remain. In a separate large bowl, using an electric mixer on medium speed beat together the oil and sugars until evenly combined. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Grease and flour the bottom and sides of a 13×17-inch jelly roll pan.ĭRY INGREDIENTS.
Cream cheese frosting recipe for carrot cake how to#
They’re too dry and crunchy, and won’t produce as good of results as freshly grated carrots! How to make carrot cakeįollow these easy directions for the BEST Carrot Cake Recipe! Use a food processor to save time.ĭO NOT use prepackaged shredded carrots from a grocery store. I like to finely shred my carrots so they blend into the cake crumb. The shredded carrots release moisture as they are baked. Make sure they’re at room temperature before getting started.
And since Carrot Cake already has lots of flavor, you won’t taste the oil. Because oil is liquid at room temperature, it keeps the cake soft. This simple Carrot Cake recipe is super moist for a few main reasons:
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