Carrot cake can be JUST as good as chocolate cake. My version blends smooth, perfectly spiced cake with tangy cream cheese frosting and gives any chocolate cake a run for its money. Bake it with me. Grab Bob’s Red Mill’s Unbleached White All-Purpose Flour & some of my other favorite Bob’s products in my Amazon storefront or at your local grocery store. When I bake with Bob’s Red Mill products, I know I’m fueling myself, my family, and my friends with the highest quality of ingredients since their products go through rigorous testing processes to safety. Comment how your baking goes. #bobsredmill
Amazon Storefront Link: https://www.amazon.com/shop/brianlagerstrom
📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom
🔪MY GEAR:
9″ SPRINGFORM PANS: https://amzn.to/3vtHvg7
CUTTING BOARD: https://amzn.to/341OgnD
FOOD PROCESSOR: https://amzn.to/3jF5LT2
CAKE TURNTABLE: https://amzn.to/49d4LwI
FROSTING SPATULA: https://amzn.to/43D8Tov
HALF SHEET PAN: https://amzn.to/41SQxy1
KITCHEN AID MIXER: https://amzn.to/3IGRS3s
CAKE TESTER: https://amzn.to/4acfn0g
BOX GRATER: https://amzn.to/49cCHJZ
FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo
LONG SLICER KNIFE: https://amzn.to/3TwX3b7
**As an Amazon Associate I earn from qualifying purchases**
*CARROT CAKE INGREDIENTS*
675g (1 1/2lb) carrots
550g (4 1/2c) all purpose flour
20g (4 t) baking powder
10g (2 t) baking soda
20g (4t) salt
8g (2 1/2t) cinnamon
3g (1t) ground ginger
3g (1t) ground nutmeg
400g (2c) white sugar
300g (1 1/3c) brown sugar
350g (1 2/3c) vegetable or olive oil
20g (4 1/2t) vanilla extract
8 lrg eggs
250g (1c) unsweetened applesauce
*CREAM CHEESE FROSTING*
675g (3 8oz blocks) cream cheese, room temp
2 sticks (226g) unsalted butter, room temp
10g (2 1/2 t) vanilla extract
7g (1 1/4 t) salt
50g (1/4 c) sour cream
375g (3c) powdered sugar
25g (3 T) cornstarch
8oz toasted chopped pecans
*INSTRUCTIONS*
1. Preheat the oven to 350°F (175°C).
2. Peel & shred carrots using food processor with grating attachment or by hand with a box grater. Run a knife through the shredded carrots to break them down further.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg. Set aside.
4. In the bowl of a stand mixer, combine sugars, oil, vanilla, eggs, & applesauce. Mix until well combined.
5. Add dry ingredients to the wet ingredients in the stand mixer bowl. Mix on medium-low until no lumps remain.
6. Mix in shredded carrots until evenly distributed in the batter, scraping down sides once.
7. Divide batter evenly between two 9″ springform pans lined with parchment paper on bottom, sprayed with pan spray, & placed on a sheet tray
8. Bake in preheated oven, 60-70 min or until a cake tester comes out clean.
9. Allow the cakes to cool completely in the pans for about an hour then cover and freeze for 30 min – 2 hours to firm.
10. While the cakes cool, prepare frosting. In a mixing bowl, combine room temperature cream cheese, butter, vanilla extract, salt, & sour cream. Whip until smooth & creamy.
11. Add powdered sugar & cornstarch, mixing for about a minute smooth and lump-free. 12. Refrigerate the frosting in a ziploc or piping bag to set while preparing the cakes.
12. Remove the cooled cakes from the pans and trim off the top and bottom to create flat surfaces. Place a bowl or other round thing that’s just smaller than the cakes on top and use it as a guide to cut off the edges of the cakes, creating vertical sides.
13. Freeze for 15-20 more minutes to firm
14. Place cake on a cake decorating turntable (or a flat plate). Apply a dab of frosting directly to the turntable to keep cake from moving. Swirl a ½” layer of frosting on top and spread in a flat layer from edge to edge. Add cake 2 on top.
15. Apply a thin layer of frosting all over the stacked cakes to seal in crumbs. Refrigerate or freeze the cakes for 25 minutes to set the crumb coat.
16. After cooling, apply a generous layer of cream cheese frosting to the cakes, ensuring even coverage.
17. Press toasted chopped pecans onto the sides of the cake Scrape off any excess pecans from the bottom edge of the cake.
*SHEET CAKE VERSION:*
360g (3c) flour
13g (2 1/2t) baking powder
7g (1 1/2t) baking soda
13g (1T) salt
5g (1 1/2t) cinnamon
2g (3/4t) nutmeg
2g (3/4t) ground ginger
5 large eggs
220g (1c) veg oil
170g (2/3c) unsweetened applesauce
260g (1 1/3c) sugar
200g (3/4c) brown sugar
13g (2 1/2t) vanilla
440g (1 lb) Grated, finely chopped carrots
SHEET CAKE FROSTING
340g (12oz) cream cheese
120g (8 ½ T) unsalted butter
30g (2 T) sour cream
4g (1 t) vanilla
190g (1 1/2c) powdered sugar
4g (3/4t) salt
Follow mixing instructions above. Pour batter into a greased 9×13″ cake pan & bake for 35-40 minutes. Cool, then frost.
CHAPTERS
0:00: Prep, mixing, baking
3:35 Flour of choice
4:54 Making cream cheese frosting
6:10 Frosting the cakes
#carrotcake
Leave a Reply