#My recipes best carrot cake how to#

Some recipes call for WAY more sugar but I feel like that can leave you with a sickly sweet frosting and that's not my jam. I only use around 4 cups of confectioners sugar in my frosting however you can use up to 6 cups depending on the consistency and sweetness you like. This is my recipe for creamy delicious CLASSIC cream cheese frosting.

#My recipes best carrot cake how to#

How to Make Perfect Cream Cheese Frosting

If desired, press chopped pecans into frosting around the sides of the cake. Top with the second half and apply a thin layer of frosting to the entire cake. Top with about 1 cup of frosting or as much as you would like, just save enough for the outside of the cake. Here's how I do it: Place one cake round on a cake plate.

Frost the Cake - TRICK! I like to crumb coat my cake before fully frosting the outside.

Make the Frosting - make cream cheese frosting while your cakes cool.

Allow to cool completely before frosting!

Fill and Bake - pour the batter evenly into pans and bake! I rotate the pans during the baking process to make sure they rise evenly.

Then stir in the dry ingredients and lastly fold in the shredded carrots.

Make the Batter - Beat together eggs, oil, sugar and vanilla extract.

Make sure you have two good quality cake pans, like these! You can also line the bottoms of your pans with parchment rounds for extra insurance although I don't usually need to. Note: I grease mine well with butter and dust with flour.

Preheat & Prep- Preheat your oven and prep your pans before anything else! Grease and flour two round 9' cake pans and set aside.

Cream Cheese Frosting- because it wouldn't be carrot cake without it! The recipe is included at the end of the post.

Pecans - optional for outside of the cake.

Carrots- freshly grated is the only way to go! Use a food processor to make it faster.

Cinnamon - the only spice in this cake however you can add a pinch of nutmeg as well if you would like.

Baking Soda & Baking Powder - because it's a cake of course!.

Flour - all purpose white flour is what I prefer for this cake.

Vanilla Extract - use a good quality pure vanilla extract for the best flavor.

Sugar - granulated white sugar, you gotta have it for cake.

Oil - you can use vegetable or canola for this recipe.

Eggs - I like to use Large eggs anytime I bake!.

It's not a necessary step but it makes frosting and adding the nuts so much easier! We will get to that. I add an extra step by crumb coating my cake with a thin layer of frosting and freezing it for about 30 minutes so that it's nice and firm before fully frosting it. Nothing but tons of freshly grated carrot (which is essential) and beautiful batter, baked and layered with sweet cream cheese frosting. In my book these are all criteria for THE VERY BEST carrot cake. There isn't a raisin, chunk of pineapple or nut to be seen in the cake (aside from the garnish of course) and it bakes up perfect every time. This cake is simple to make, you don't even need a mixer, it's incredibly moist, and has just the right amount of cinnamon spice. Carrot Cake Cupcakes are also a favorite of mine if you are looking for more carrot goodness. In my opinion this really is THE best recipe for homestyle carrot cake.and I've tried quite a few. Homestyle Carrot Cake with Cream Cheese Frosting Layered with classic cream cheese frosting, this cake stole my heart and has forever been perfect in my book! Now after years of Freutcake readers making and loving this recipe, I can say without a doubt that YOU will find it the very best too. The very BEST carrot cake recipe might be a strong claim but this perfectly spiced, always moist, and easy carrot cake is just that.