Also, shred the carrots. Grab another large mixing for the wet ingredients. fluted tube pan. Thank you! Otherwise, maybe an ingredient was mismeasured? Wrap 1/3 the carrots in a cheesecloth pouch, twist it shut and squeeze. The raisins absorbed most of the liquids and were really plump and delicious. I used about 4 cups grated carrots, which was all of the carrots in the bag I bought and 1/2 cup less than called for. Set the carrots all aside. Set out the cream cheese for the frosting so it may soften as you make the cake batter. Thanks. Let’s get started! Chop up the remainder of the carrots and then steam them. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Yes, you can leave them out and not have to change anything else. The rest of the main ingredients are as you’d expect – a little vanilla extract and eggs. I've sometimes left this cake plain &and other times, I'd use a canned cream cheese frosting and iced cake once it completely cooled. The post and recipe card have been updated with the missing information. If you’re make a sheet cake, like our homemade pumpkin cake, then you don’t have to divide the batter. The purée replaces using an ingredient like milk, so adjusting it could leave you with a dry cake. Place one cake on a cake stand and top with about ⅔ cup of the frosting. It really is the best carrot cake ever! i baked mine for 15 min. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. Grease and flour a 9x13 inch pan. This information will not be used for any purpose other than enabling you to post a comment. I drained the carrots BEFORE I added the brown sugar. The raisins absorbed most of the liquids and were really plump and delicious. It may help to set a timer for three or four minutes and let the mixer run. Needless to say baking one this weekend. Place the first cake on a serving plate or a cardboard cake round. I think the next time I make it, I will cut the oil back by 1/4 cup to see how it comes out. You’re probably going to want to add the same amount as the carrot purée. So the cook time at the top also includes cooking time on the stove for the carrots. You can certainly add ginger to this recipe, I recommend about 1/2 teaspoon. I haven’t really made any 6 inch cakes, but that would seem OK. It is so good you don't even have to use the cream cheese topping. I just love your recipes. Thank you for sharing your baking talents. I really want to try this recipe because it has so many carrots in it, it sounds almost healthy, but I’ve been too lazy and/or not had enough carrots to do it! It never disappoints, either! I would assume 3/4 C butter and 8 oz cream cheese. By the way that American Cinnamon Buttercream frosting sounds amazing (would go great with Cinnamon Rolls). I have to say that everyone that I have made this for absolutely loves it!! In a large bowl, beat eggs until light. But I’m curious if you use a food processor to shred or if you hand grate. Excellent but the printed recipe is a little too moist. It’s hard to say from a distance. I hope you enjoy it! I nuked the raisins in equal parts of the drained pineapple juices and rum. Do not use packaged pre-shredded carrots because they are hard and dry. Cover the grated carrot and set in the fridge. I made this and it was absolutely fabulous!! When the cakes have come to room temperature, you can safely frost them. The first week of every November is all about Thanksgiving Pies. Have a lovely Monday ð. The individual layers should be an inch or so in height. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. And then also make sure you’re fully creaming the butter and sugar. . The cake was very moist and I made a cream cheese frosting for it that consists of 4 oz. Also, is there a way to search the comments? I’m hoping to bake it and slice it and freeze for individual servings but want to know the best way to do so. Thanks. Best carrot cake I’ve ever had! Do not over mix the batter. Don't over-mix or let your cake sit too long. Enjoy I do not think you will be dissappointed. Hi Lindsay. The only catch is knowing the right ingredients and ingredient amounts. Your daily values may be higher or lower depending on your calorie needs. My cake ended up moist, flavorful, and TALL. Your daily values may be higher or lower depending on your calorie needs. I like plenty of flavor in my carrot cake, but feel free to adjust any you’d like. Oops! Allow to cool. Hi there, I used rice bran oil in mine, which you can hardly taste in most cakes. Is it ok to cook in just one pan. Notify me via e-mail if anyone answers my comment. Frosting a cake is super simple. I would check them at around 20 minutes and then add more time if needed. There is a lot of frosting, so layer it on nice and thick. Use a spatula to smooth out the frosting to the edge of the cake. In a medium bowl, combine grated carrots and brown sugar. The carrot puree is definitely a game changer! THIS IS AWESOME RECIPE FOR CARROT CAKE, THE BEST I'VE EVER MADE, BUT I HAVE TO SAY THAT PUTTING IN THAT MUCH OIL IS NOT NECESSARY. So delicious cake. Somehow I ended up with just over half the amount of pureed carrots I was supposed to have (even though I weighed and measured my carrots twice!) I need to make about 40 cupcakes and wondered if doubling the recipe would yield approx 40? Anyway – I’m going for the hand grating – I figure the extra time equals “love” which makes for a better husband’s birthday cake. Love your recipes! I used about 4 cups grated carrots, which was all of the carrots in the bag I bought and 1/2 cup less than called for. First, I scaled the recipe to 12 servings because of the comments about how huge the cake was. Personally, I would use a small measuring cup for this step. of milk 1 tsp. This one layer carrot cake is super moist, wonderfully spiced, and perfect for smaller gatherings and celebrations. Use the good pans. the flavor! This is a very good recipe for carrot cake. Save a few tablespoons to add to the cake. i think next time i'll put 1 c of oil instead of 1 1/2c. Allrecipes is part of the Meredith Food Group. It averages out to about 10 carrots, if that many. My family loves it. Speaking of carrot cake icing, we can make that while they cool. I was looking for one that included pineapples coconut and nuts. The pineapple adds a lot of moisture, so decreasing the oil is ok. To make the grated carrots and puree, you’ll need about 2 1/3 pounds of carrots.
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