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    Carrot Cake Recipe - Grandbaby Cakes

    Uploaded by

    Ethy Wa Wale
    This carrot cake recipe calls for self-rising flour, cinnamon, nutmeg, cloves, allspice, baking soda, sugar, oil, eggs, grated carrots, crushed pineapple, and walnuts. The batter is divided among three cake pans and baked for 35-40 minutes. Meanwhile, brown butter is made and cooled before being combined with cream cheese and confectioner's sugar to create the frosting. The layers are assembled with frosting and served.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Carrot Cake Recipe - Grandbaby Cakes

    Uploaded by

    Ethy Wa Wale
    230 views2 pages
    This carrot cake recipe calls for self-rising flour, cinnamon, nutmeg, cloves, allspice, baking soda, sugar, oil, eggs, grated carrots, crushed pineapple, and walnuts. The batter is divided among three cake pans and baked for 35-40 minutes. Meanwhile, brown butter is made and cooled before being combined with cream cheese and confectioner's sugar to create the frosting. The layers are assembled with frosting and served.

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    Carrot Cake Recipe - Grandbaby Cakes[1]

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    This carrot cake recipe calls for self-rising flour, cinnamon, nutmeg, cloves, allspice, baking soda, sugar, oil, eggs, grated carrots, crushed pineapple, and walnuts. The batter is divided among three cake pans and baked for 35-40 minutes. Meanwhile, brown butter is made and cooled before being combined with cream cheese and confectioner's sugar to create the frosting. The layers are assembled with frosting and served.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    230 views2 pages

    Carrot Cake Recipe - Grandbaby Cakes

    Uploaded by

    Ethy Wa Wale
    This carrot cake recipe calls for self-rising flour, cinnamon, nutmeg, cloves, allspice, baking soda, sugar, oil, eggs, grated carrots, crushed pineapple, and walnuts. The batter is divided among three cake pans and baked for 35-40 minutes. Meanwhile, brown butter is made and cooled before being combined with cream cheese and confectioner's sugar to create the frosting. The layers are assembled with frosting and served.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Carrot Cake Recipe

    This Amazing Carrot Cake is perfect for Easter or year round!  Made
    incredibly delicious and moist with fresh carrots, pineapple, a blend of
    warm spices and a homemade brown butter cream cheese frosting, this
    Carrot Cake Recipe is truly the BEST dessert EVER!

    Course Dessert
    Cuisine American, Southern
    Keyword cake, cake recipes, easter, easy Easter recipes

    Prep Time 30 minutes


    Cook Time 35 minutes
    Total Time 1 hour 5 minutes

    Servings 16 servings
    Calories 511kcal
    Author Jocelyn Delk Adams of Grandbaby Cakes

    Ingredients
    For the Cake
    2 1/2 cups self rising flour self rising flour usually has salt in it which is why it was omitted
    here but if you want a bit more you can add 1/4 tsp of salt as well
    1 1/2 tsp ground cinnamon
    1/2 tsp nutmeg
    1/2 tsp ground cloves
    1/4 tsp allspice
    1 tsp baking soda
    2 cups granulated sugar
    1 cup vegetable oil
    1 tbsp vanilla extract or vanilla paste
    4 large eggs
    3 cups grated carrots
    1/2 cup crushed pineapple you can omit this if you want but I think it is essential/ I ONLY
    DRAIN PARTIALLY
    1 cup chopped roasted walnuts optional

    For the Frosting


    1/2 cup unsalted butter
    16 oz cream cheese somewhat softened but still a little stiff/ 16 oz is 2 (8 oz) packages
    3 1/2 cups confectioner's sugar if you want the frosting more stiff, add another 1/2 cup going
    up to 4 cups total
    pinch of salt
    1 tsp vanilla extract
    Instructions
    For the Cake
    1. Preheat oven to 350 degrees.
    2. Sift together flour, cinnamon, nutmeg, cloves, allspice and baking soda and set aside.
    3. Next line the bottoms of 3 9” inch round cake pans with parchment paper and lightly grease.
    4. In the bowl of your stand mixer, beat sugar, oil and vanilla together at medium speed. Next
    add eggs, one at a time, blending after each incorporation.
    5. Next slow down the mixer to lowest speed and add flour mixture in increments.
    . Fold in carrots, crushed pineapple if desired and walnuts if desired.
    7. Evenly pour batter into cake pans.
    . Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
    9. Cool cake layers in pans for 10 minutes then flip cakes onto cooling racks to cool completely.

    For the Frosting


    1. In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted,
    a white foam will begin to appear over the top of the butter.
    2. Watch carefully as the butter’s color changes to brown and the smell of the butter becomes
    somewhat nutty.
    3. As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator
    until it the butter has become solid again (can take about an hour or so).
    4. Add cooled brown butter and cream cheese to the bowl of your mixer and beat on high speed
    until it begins to thicken and fluff.
    5. Next slow down mixer and carefully add in confectioner’s sugar. Once all sugar has
    incorporated, turn mixer back to high to continue whipping.
    . Add salt and vanilla extract and continue whipping until it is smooth.
    7. Spread frosting between layers and around cake and serve.

    Notes
    Both the pineapple and nuts are optional in this recipe.  Due to nut allergies in my family, I usually
    just add the pineapple without the nuts.

    If you are adding the nuts, you can also add nuts as a gorgeous garnish to the design of the
    frosting as well on the outside!

    Nutrition
    Calories: 511kcal | Carbohydrates: 71g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Cholesterol:
    87mg | Sodium: 194mg | Potassium: 192mg | Fiber: 2g | Sugar: 54g | Vitamin A: 4631IU | Vitamin C:
    2mg | Calcium: 57mg | Iron: 1mg

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