The Mouthwatering Carrot Cake Recipe

Cakes are usually served during occasions and celebrations. But Carrot Cake, with its easy recipe, can go on your tables even when it’s just an ordinary day. This recipe offers a variation on the usual Carrot Cake you can think of.  Fresh carrots together with spices and flavors topped with frosting can get you a piece of heaven on your plate.

No other words but “Irresistible” can best describe this Carrot Cake! With fresh carrots, spices, nuts and cream cheese frosting, the search for the best recipe is over. Each layer is made with love and desire to satisfy your taste. Such as applesauce, several ingredients make up this cake. Applesauce plays an important role in this cake, aside from its taste, it keeps the moisture of the batter. What makes the flavor boosted is the classic spices it holds. Plus rich cream cheese frosting on top, what else can you ask for a cake?

You can think of all the special occasions to have this Carrot Cake prepared for.

Ingredients:

Individually each ingredient has a special task in making this cake the very best. Combined this carrot cake is so moist, fluffy with a sweet and savory taste to it. It is a tried and true favorite!

• Flour: All-purpose flour is the best for this. Simple and cheapest.
• Spices: Cinnamon, ginger, nutmeg blended all together improves the taste and aroma.
• Baking Soda and Baking Powder: Just add a little to make the cake rise and spongy.
• Salt: Just add a pinch to taste and make the flavors balanced.
• Vegetable Oil: Keeps the moist and combines all the ingredients.
• Sugars: You will need to add white and brown sugar to make it sweeter.
• Eggs: The egg yolk adds to the structure of the cake.
• Applesauce: Softens the cake and keeps it moist.
• Vanilla: Adds that extra flavoring.
• Carrots: Being the main flavor/ingredient, grate the carrots before adding to the mixture.
• Chopped Pecans: Adds a crunch to the overall texture.

Cream Cheese Frosting Ingredients: 

• Cream Cheese: Use a block of cream cheese instead of spreadable.
• Butter: Cream a block of butter.
• Vanilla: Added for aroma.
• Powdered Sugar: Adds to the thickness of the frosting as well as sweet taste.

Time to bake the Carrot Cake!

I am not much of a baker compared to most recipe bloggers but I do love to enjoy it! I have high expectations on my recipes and I want every piece of my cake to taste just as delicious as the other. When I bake a cake I know that it is going to be perfect!

Not a baker? With this recipe, you don’t need to be a pro but you can still get a promising taste other bakers can by just simply following the steps.

1. Cake Pans:  Make sure to preheat the oven at 350 degrees. In a two 9×9 inch pan, spread the grease evenly.
2. Dry Ingredients: Combine the flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt in a large mixing bowl until well mixed.
3. Cake Batter Mixture: Mix vegetable oil, brown sugar, white sugar, eggs, applesauce and vanilla in a mixing bowl using a whisk.
4. Dry and Liquid: Combine the mixture you made from dry ingredients to the cake batter mixture until even.
5. Get the pans filled: Once carrots and chopped pecans have been folded in, divide the batter evenly into the baking pans. In the preheated oven, bake for 25-30 minutes. Once golden brown, insert a toothpick and make sure it comes clean to assure it’s baked well enough. Let it cool.
6. Cream Cheese Frosting: Prepare the cream cheese and butter, beat together until smooth. Add vanilla and beat until even. Add powdered sugar gradually, 1 cup at a time until the structure becomes consistent. Place over the cake once it’s cooled down.

Frosting a cake may look easy but should be done carefully. When frosting a cake, the cake itself must not hold any high temperature to avoid the melting of the frost.

Personally Proven Effective Tips:

Appeal is important but taste matters most. In this cake, you can experience a taste that’s full of surprises and will justify its name Mouth-watery Carrot Cake.

1. Preparing Cake Pans: For a clean release with your cake, place parchment paper on the greased pan. Also, grease the parchment paper as well. It is easiest to cut the parchment paper by tracing the paper under the cake pan. This will ensure that it fit snuggly as well not overlapping on the sides.
2. Cake Pans: After greasing the pan, place parchment paper then grease the paper.
3. Carrots: Use grater or food processor to grate the carrots. Avoid using pre-shredded carrots to maintain the freshness and fine texture.
4. Frosting: It would be best to frost a refrigerated cake 20-30 minutes before frosting to keep the texture and structure of the frost. As well, the refrigerated cake is more likely to hold the frost than of warm or freshly baked.
5. Topping: This can be up to you as you desired. You may add some crushed pecans to the top to add to its appeal and crunch to the frosting.
6. Making Ahead: Carrot cake preparation before a day it will be served won’t have any negative effects on its taste. It would even allow the frosting and cake combine a bit and makes the more salivating.

Make a variation with these substitutes:

Think outside the box—of this carrot cake. Don’t be afraid to play with the flavors you might want to call as your personal choice.

• Nuts: There’s nothing wrong with a different nut added. As long as you think it won’t make the taste of the cake a bad one.
• Raisins: Just like in any other fruit cake, raisin’s sweet and sour taste makes a different experience when added in a carrot cake.
• Coconut: This will provide your cake an extra flavor that is surprising.
• Applesauce: You may have pineapple crush as a substitute.
• Frosting: A pinch of cinnamon, ginger and nutmeg combined can be sprinkled on top of the frosting or comes along with it.