Carrot Cake Recipe
In my family, probably one of those desserts that we can all share and eat together is a carrot cake. Since there is no chocolate in it (which my Dad doesn't eat), it is something that can be eaten by the entire family. However, considering how expensive carrot cake can get, it is something that when we do have it, we try to make it from scratch. The next time you are interested in having some great dessert then you need to use this recipe. Not only is it easy to follow, it is one that is sure to please even the most discriminating palate.
- 2 cups finely grated carrots
- 1/2 teaspoon salt
- 3 large eggs
- 2 cups all purpose flour
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1 cup chopped pecans
- 1-1/2 teaspoon baking soda
- 1-1/2 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1-1/2 cup white sugar
- 1/4 cup packed brown sugar
- 6 ounces cream cheese
- 1 cup vegetable oil
- Preheat. The first step is to preheat your oven. This allows the oven to reach the proper baking temperature by the time you are ready to put the cake in. Set the oven to 350 degrees Fahrenheit.
- Grease. Using some butter or cooking spray, grease down a nine inch round, by three inch deep cake pan. If you happen to have some parchment cooking paper, it is a good idea to lay it along the bottom of the pan, since it makes removing the cake a lot easier when.
- Mix dry ingredients. In a large mixing bowl mix together all your dry ingredients. The easiest way to do this would be to place all the ingredients into a large mixer, or food processor, and turn it on for roughly five seconds.
- Mix carrots. Once you have mixed the dry ingredients, add the carrots. Toss everything together until the carrots are completely coated.
- Mix wet ingredients. Slowly add the wet ingredients (eggs, vanilla extract, cream cheese, and vegetable oil) to the food processor or mixer. Mix everything until it looks well mixed.
- Pour into pan. Once everything has been mixed together, pour it into the pan. Allow it to sit for a few minutes (no more than ten). This allows the mix to level out and be evenly distributed throughout the cake pan.
- Cook. Place the cake pan onto the middle rack of the oven. Allow it to cook for 45 minutes, after which you need to reduce the heat to 325 degrees Fahrenheit and cook for another twenty minutes.
- Cool. Remove the cake from the oven and set aside to cool for roughly fifteen minutes. After fifteen minutes, remove the cake from the pan and allow the cake to completely cool.
Congratulations, you have finished making your carrot cake. The only step that you have left is to frost it and eat it. My personal favorite type of frosting to use is cream cheese frosting, most particularly the kind that is made by Duncan Hines. Put the frosting on, slice the cake up, and enjoy.
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