Make Very Easy Carrot Cake
Make Very Easy Carrot Cake: This is one of the best recipes for carrot cake I use. Carrots we can use for cakes. And it makes our cake very well prepared and it tastes great. It’s fun to try it once in your home. Carrots are a great vegetable and everyone loves to eat them. To make the cake, first cut the carrots into fine pieces that melt in your cake. You can make it with or without nuts and raisins. We will use brown sugar in it.
- 2/2 cup (250 grams) whole purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 teaspoon ground cinnamon
- 1/2 cup (295 ml) of canola or other vegetable oil
- 1/3 cup (200 grams) cinnamon
- 1/3 cup (200 grams) light brown sugar
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 4 cups (300 grams) of grated carrots or 5 to 6 medium carrots
- 1/2 cup (100 grams) coarsely chopped pecans
- 1/3 cup (65 grams) raisins
- 1/3 cup (140 grams) powdered sugar
- 1/2 cup (80 ml) heavy whipping cream
- For the topping cake, add 1/4 cup (50 grams) coarsely chopped pecans
Make a blunt: Preheat the oven. Grease the cake pan and line the bottom with paper and then grease the top of the paper. Or grease both sides and place inside the cake pan. Take a medium bowl, add the kneading flour, baking soda, salt, and cinnamon, then shake them and shake until they are well mixed. In another separate bowl, add oil, sugar, and vanilla and shake well. Beat the eggs and beat them until they are combined. Divide the dry ingredients into 3 parts on the sides and bottom of the bowl and stir gently until they are fried. And then add carrots, nuts and raisins.
Bake cake: Bake them until the layers of cake are jammed when touched and it will come out in 35 to 45 minutes after baking. After 15 minutes, turn the cooled cake in the pan to one side, when the paper is completely cooled. If you feel the cake layer sticking to the bottom of the pan, turn the cake pan upside down and let gravity do its job, then it will come out on its own.
TO FINISH: In a large bowl, mix the creamy cheese with a handheld mixer on medium speed for about 1 minute. Add powdered sugar to 1/4 cup cream and leave for 1 minute on medium speed. And then leave the cake to cool. When the cake layers have cooled completely, coagulate one cake layer on top and place the other cake layer on top of it.
Traditional Cream Cheese Frosting: In a large bowl, combine 16 ounces of cream cheese and 1/2 cup softened butter for a minute or two. Add 1/2 cup powdered sugar, 1/4 teaspoon vanilla extract and a pinch of salt. Leave on for 2 to 3 minutes until extra creamy. If it is too thick, add another tablespoon of cream or milk.
How to make Carrot Cupcakes: For cupcakes, let them cool in the cupcake pan for a few minutes before transferring them to the colic rack. So try to make it too and present it to your family.