Steps to Make Homemade Carrot Cake Made Easy

Hi everyone, I hope you are having a great day today. Today we are going to make a special dish "How to make award-winning carrot cake easy and simple". This is one of my favorites. I will make it a little special for my part. It will be really tasty.

Let's face it, cooking is simply not a priority in the life of every man, woman or child on the planet. In fact, many people have made learning to cook a priority in their lives. This generally means that people often rely on ready meals and pre-mixes instead of preparing healthy meals for their family and personal enjoyment.

Cooking a nutritious meal can be difficult because many people don't want to take the time to prepare and plan meals that our families won't eat. At the same time, we need our families to be healthy, so we have to learn improved and new ways to prepare well-balanced meals that our families will love (and, unfortunately, in some cases, hate).

Preparing healthy food is not a night shift. This is a lifestyle change that really needs to be done gradually. You don't have to go to the kitchen and check every item you think is "unhealthy", don't try to buy more if it's already used. Make smart decisions when buying cooking oil, and you'll know you've taken an important step in the process of bringing healthy cooking and habits into your home.

Many things affect the taste of an easy carrot cake, from the type of ingredients to the choice of fresh ingredients, the ability to cut the dishes, the way it is prepared and served. If you want to make a delicious cake with carrots at home, do not worry, because if you already know the technique, then this dish can be used as a delicate specialty.

As for the number of servings that can be made to make a carrot cake, it is 8-12 servings. So make sure this portion is enough to feed you and your beloved family.

Plus, Made Easy Carrot Cake takes about 60 minutes to make.

To start this recipe, you need to prepare a few ingredients first. You can easily make carrot cake with 18 ingredients and 17 steps. This is how it cooks.

I have loved carrot cake my whole life and had never made it until recently. However, I found this recipe after researching several carrot cake recipes. After learning how most people make carrot cake, I decided to make my own recipe. I experimented with different ingredient combinations and added ingredients not normally found in carrot cake. The result is a very moist and delicious carrot cake.

Ingredients and spices needed to make carrot pita:

1. 2 1/4 cups flour - don't rub it into the flour.
2. 2 teaspoons of cinnamon
3. 1/4 teaspoon chopped nutmeg
4. 2 teaspoons of baking soda
5. 1 teaspoon of salt
6. 4 large eggs - room temperature
7. Sugar 1 cup
8. 1 cup brown sugar (used to darken the cake)
9. 1 1/4 cups vegetable oil
10. 1/2 cup applesauce - room temperature
11. 2 teaspoons of pure vanilla extract
12. 3 cups peeled and grated carrots, about 1 pound
13. 1 1/2 cups chopped walnuts or pecans
14. Cream cheese frosting
15. 12 oz cream cheese - soft
16. 1/2 cup butter - softened (8 tablespoons = 1 stick)
17. 1 tablespoon of pure vanilla extract
18. 3-4 cups powdered sugar (I used 3 cups, but adjust to your taste)

Easy Carrot Cake Steps

1. Peel the carrot and grate it with a large grater or use a grater in a food processor. Transfer the grated carrots to a large bowl and set aside.
2. Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease two 9" x 2" baking pans and line the bottom of the pan with a circle of parchment paper, grease the paper, then flour the pan, shaking off any excess flour. Report.
3. In a medium bowl, add the flour, baking soda, salt, cinnamon and nutmeg. Mix until the mixture is completely combined. Report. Add the butter, sugar and vanilla to the bowl of a stand mixer fitted with the paddle attachment or hand mixer and beat until smooth. Add applesauce and mix well. Scrape the bottom and sides of the bowl with a rubber spatula.
4. Crack the eggs into a small bowl or measuring cup and whisk lightly. Slowly pour the beaten eggs into the mixture of butter, apples and sugar. Turn the mixer on medium speed and mix for 3 minutes until the mixture turns pale yellow. Clean the bottom and sides of the bowl at least once.
5. Add the dry ingredients to the mixer and mix until the dough starts to come together. Using a large rubber spatula, scrape down the sides and bottom of the bowl. Don't move.
6. Add chopped walnuts or pecans to the bowl of shredded carrots. Mix the mixture well with your hands. Pour the carrot mixture into the dough. Using a large rubber spatula, gently fold in the carrot mixture to combine. Do not stir or stir.
7. Divide the batter evenly between the cake pans. Bake for about 35 to 40 minutes, or until a toothpick or skewer inserted into the center of the cake comes out clean, or until the top of the cake comes out clean.
8. Place the trays on a wire rack to cool for 5 minutes, then run a knife around the sides of the trays to loosen them. Turn the cupcakes out onto a wire rack to cool completely. After cooling, cupcakes can be topped with cream cheese frosting.
9. Make it forward - Saving. unfrozen cupcakes can be wrapped in plastic wrap and stored overnight in the refrigerator or at room temperature. Freeze the carrot cake. properly wrapped carrot cake can be refrigerated and frozen for up to 2 months. Refrigerate carrot cakes overnight before baking.
10. Instructions for freezing cream cheese.
11. Add the softened cream cheese to the bowl of a standing mixer using the paddle attachment or a hand mixer. Beat for about a minute until smooth. Add the softened butter and mix on medium speed. Clean the container as needed. Add vanilla extract and beat until smooth.
12. Turn on the mixer, slowly add powdered sugar. Beat on medium speed until smooth and creamy, about 3 minutes. Add more sugar if needed to reach desired consistency.
13. Collect the carrot cake. Place a dollop of frosting in the center of a cake stand or serving plate. Remove the parchment paper from the first layer of cake and place the flat side of the cake on a serving plate (the side that had the parchment paper on it).
14. Place overlapping strips of parchment or wax paper under the edges of the cake to keep the serving dish clean as it bakes. Spread about 1/3 of the batter on the cake, leaving a little cake on the edges. Remove the parchment paper from the second layer and place the cake on the frosting.
15. For best results, spread a thin layer of frosting over the top and sides of the cake and refrigerate for about 30 minutes until the frosting is smooth. Cover remaining frosting with plastic wrap.
16. After baking, spread the cake with the remaining cream cheese frosting. Top with additional chopped almonds, if desired, using the palm of your hand to gently rub them into the frosting around the sides of the cake.
17. If making in advance, refrigerate the carrot cake, uncovered, until frosted, then cover the carrot cake lightly with plastic wrap. Take it out of the refrigerator 30-60 minutes before serving. Cover leftovers and refrigerate.

While it's certainly not the most important thing, the entire guide to quick and easy meals is food for thought. This should get your own creative juices flowing so you can make great meals for your family without cooking too hard to exercise.

So it will end with this special meal. An easy way to make a quick carrot cake, very easy. Thanks for reading. I am sure you will do it at home. There will be interesting recipes for home cooking. Don't forget to bookmark this page in your browser and share it with your family, colleagues and friends. Thanks for reading. Go cook.