Carrot Cake. Find Deals on Duncan Hines Carrot Cake Mix in Baking Supplies on Amazon. A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.

We would like to show you a description here but the site won't allow us. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. You can cook Carrot Cake using 19 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Carrot Cake

You need of Carrot Cake:.
It's 1 cup of pecans or walnuts- lightly baked & coarsely chopped.
You need 340 g of raw carrots (about 2 1/2 cups finely grated).
It's 2 cups of all-purpose flour.
You need 1 teaspoon of baking soda.
It's 1 1/2 teaspoons of baking powder.
You need 1/2 teaspoon of salt.
It's 1 1/2 teaspoons of ground cinnamon.
You need 4 of large eggs.
You need 1 1/2 cups of granulated white sugar.
You need 1 cup of sunflower, vegetable or canola oil (or other flavorless oil).
You need 2 teaspoons of vanilla extract.
It's of Cream Cheese Frosting:.
It's 1/4 cup (57 grams) of unsalted butter, room temperature.
You need 8 ounces (227 grams) of cream cheese, room temperature.
Prepare 2 cups (230 grams) of confectioners (powdered or icing) sugar, sifted.
Prepare 1 teaspoon (4 grams) of pure vanilla extract.
You need 1 teaspoon (4 grams) of freshly squeezed lemon juice.
Prepare 1 teaspoon of finely grated lemon zest (outer yellow skin) (optional).

To make this carrot cake, you'll start by mixing up your dry ingredients. One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour. You want to avoid packing the flour into the measuring cup, otherwise, you'll end up with too much in your recipe. While some recipe historians trace the roots of carrot cake back to medieval times, we disagree.

Carrot Cake instructions

Preheat oven to 350 degrees F (180 degrees C). Butter, or spray cake pan..
Whisk the flour, baking soda, baking powder, salt, and ground cinnamon..
With electric mixer, beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 - 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts..
Bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean..
Cream Cheese Frosting: With electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth..
To Assemble: Once the cake is cool, slice it in the middle. Place one layer of the cake on your serving platter. Spread with about 3/4 cup (150 grams) of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts. Serve cold or bring to room temperature before serving..

We know exactly where the best carrot cakes come from - the oven of a Southerner's kitchen. Moist, flavorful, and covered in creamy frosting, carrot cake is a perfectly delightful dessert that satisfies a certain craving in a way unlike any other classic Southern cake. Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home. For more flavor, try toasting the nuts and coconut before adding them to the batter. It's important to cool the cakes completely before frosting, otherwise the frosting will just melt right off.