I’m Going To Show You How To Make Carrot Cake.
- Shredded Carrots
- All-Purpose Of Flour
- Brown Sugar
- Regular Sugar
- Vegetables Oil
- Baking Soda
- Orange Zest
- Vanilla Extract
- Chopped Walnuts
- Some Cream
- Unsalted Butter
You can get started you’re going to need some shredded carrots, all-purpose flour, brown sugar, regular sugar, vegetable oil, raisins, nutmeg, cinnamon, baking soda, salt, orange zest, vanilla extract and eggs and then. I’m gonna also show you when we’re done the cake and want to show you a few more ingredients going to need to make a cream cheese frosting because it’s not pure cake without cream cheese frosting so first. I’m gonna do preheat oven to 315 second thing.you want to do take a 9×9 just like this baking dish and then.you want to spray. We’re not sticking to spray and lay the bottom with parchment paper to ensure that comes up really easily okay now take.your carrots put them in a bowl to carrot and the raisins and we’re going to put these in a bowl like that and we’re going to put in about a tablespoon of the all-purpose flour now the reason.
Why we’re doing this is because if I were to put just the carrots and the raisin directly into the batter as it bakes the carrots and raisins fall to the bottom so by coating them with flour it allows them to stay evenly distributed the third entire cake and that way we know that.we’re not going to just have carrots and raisins at the bottom of the cake alright that’s perfect set that aside now this is how easy this cake is okay.you’re going to take some regular sugar now you might notice that. I’m using brown sugar. I’m also using orange zest which is not typical and you carry cake but for me and like the brown sugar because there’s a little bit molasses in it so that there’s a kind of almost extra spice that.
I’m a total junkie. when it comes to anything for the holidays any kind of holiday cooking.I love every every bit of it so,I need that familiar smell then.I need to cook with familiar sort of ingredients so,we’re going to take the sugar the vegetable oil.I’m also.I’m going to take the eggs break them into a separate dish to make sure.we don’t get any shell next one in take about a teaspoon and a half of vanilla extract just like so,I’m just gonna whisk these together.I’ll get this nice and creamy like that’s perfect and now.we’re going to add in the remaining ingredients.which is the flour baking soda salt and spices and the orange zest the orange chef is kind of Wow there’s not much of it it’s just about a teaspoon in there and the reason.
Why, I like it is because apart from the great taste carrot cake can be quite light can be quite rich and I feel like that the orange just somewhat cuts this to overwhelming sweetness of it and it just tastes really really good so,you gotta just give me just believe me in tough and just try it you really like it. I promise okay we have that all mixed together now. I’m going to add in the carrots and raisins now a lot of people add walnuts or in the batter but personally. I don’t like the walnuts in it but if,you do feel free to add in some walnuts some chopped walnuts store these around mix to coat and then.
We’re going to put it on a baking dish all mixed together now.we’re just going to put this into our baking dish make sure. you just smear this nice and evenly now this is going to go into your preheated oven for about 30 to 35 minutes and then. we’re going to take it out and make our frosting now our cake baked for exactly 30 minutes and you can always just pick a toothpick and surrend in the middle and if,- it comes out with no wet batter on it it’s done.so, I’ve let it cool for about 40 minutes. I want it nice and cold before I put the frosting on otherwise a frostings gonna start to melt okay so,now for the best part of carrot cake the cream cheese frosting getting.some powdered sugar, some cream cheese, unsalted butter but now what it’s in a minute I also have a little water near me just in case it’s too thick and I want to just thin it out just a touch.
You’re ready for it so,here how simple it is two cups of powdered sugar in here three ounces of cream cheese and I have a quarter cup of butter make sure that the butter and the cream cheese are at room temperature and very soft otherwise it will not work trying to open up my little but here. we go. I’m gonna need about a half a teaspoon of vanilla just a touch of cinnamon not very much at all pie the quarter teaspoon and now just working with a spatula until.you’re ready to use your whisk just mix it together to get a nice and creamy and thick frosting consistency my frosting is perfect.
I did have to add about a tablespoon of water sometimes.you have to sometimes. you don’t you really never know just always have it ready so, that iyou need it it’s there now just mmm always love it love love love them love it okay time to frost this baby. You don’t want it to be too loose because remember this is a frosting not a drizzle not a glaze take a little spatula and just work it good isn’t that pretty okay.you start early isn’t that pretty now.you definitely should let this you know harden a little bit and before you slice it but. I’m just going to take the tiniest little bite right from the corner because it’s so,smell so good look how moist that is you see the carrot.you can see the spices oh wow no orange makes all the difference mmm this is perfection it is so good go on your kitchen make this recipe.