If you want your carrot cake to be absolutely super, use the fine side of your grater for a very soft and tender batter. Freshly grated carrots are usually a lot more juicy and moist compared to shredded carrots that you buy at the grocery store. I like to peel and grate whole carrots for carrot cake. Just a couple notes to make this the best carrot cake possible: Carrots The ingredients in this carrot cake are pretty standard: all purpose flour, baking soda, salt, cinnamon, oil, brown sugar, granulated sugar, eggs, carrots, and fresh ginger. Top the carrot cake with the frosting and use an offset spatula to smooth it out. While the cake is cooling, make the frosting by whipping up heavy cream, sugar, cream cheese, and mascarpone. Pour the batter into a lightly buttered parchment paper lined 8 inch square cake pan and bake until a tester comes out clean.
Stir the flour mix in until just combined, then stir in the carrots and freshly grated ginger. Add the eggs, one at a time, making sure to incorporate completely. In another bowl, whisk together oil and sugar until well blended. In a bowl, whisk together flour, baking soda, salt, and cinnamon, then set it aside. They feel more like an everyday cake, one that you can whip up and having just sitting around, waiting for you to cut a slice for your afternoon coffee treat. I love sheet cakes because they are so much less finicky than layered cakes. It’s the perfect size for smaller gatherings and because it’s a sheet cake, it’s super easy to decorate – just use an offset spatula to swoosh the frosting on top. Lastly, part of the charm of this cake is that it’s a simple 8 inch sheet cake. The frosting is not too sweet, just a perfect pillow of tangy, lightly sweetened cream cheese, not unlike the whipped layers you find in tiramisu. This is a pure and simple carrot cake, the kind your fork will glide through without hitting anything on the way down.Ĭarrot cake must always be paired with a cream cheese frosting and this is my favorite, a cheesecake/tiramisu inspired frosting with mascarpone in it for an extra bit of luxury. Coconut, raisins, pineapples, walnuts can only dream of being in this cake.
#My recipes carrot cake full#
It’s essentially the carrot cake (minus the frosting) from Smitten Kitchen, with just a few tiny tweaks: I leave out the nutmeg, swap the ground ginger for freshly grated, switch out the granulated sugar for a mix of brown sugar and granulated sugar, and leave out the raisins and walnuts.įor me, the best carrot cake is dense yet fluffy, plush and velvety, full of carrot sweetness with nothing to detract from the crumb. This is the carrot cake I’ve been making for ages. carrot cake is love, especially when it’s frosted with cream cheese.it’s perfectly sized: just a 8 inch sheet cake, practically snack size.it’s one of the easiest cakes to make, very forgiving and perfect for beginner bakers.it has carrots in it so you can consider it health food!.
Why you should make this carrot cake recipe They lend moisture, sweetness, and texture to cake. Since carrots are naturally sweet and quite juicy, it makes a lot of sense that they’re used in cake. They’re almost always paired with a cream cheese frosting. This particular carrot cake recipe is extra special because of two things: fresh ginger and a mascarpone cheesecake frosting that is out of this world.Ĭarrot cake is cake, made with carrots! Typically, carrot cake is made with shredded carrots mixed into a spiced batter, sometimes studded with nuts, fruit, and coconut. I feel like I could eat carrot cake forever and ever. Sweet and plush, soft and tender, and so fluffy. But to me, carrot cake will remain a forever favorite. Luckily, carrot cake fit perfectly into my carrot diet.Ĭarrot cake is one of those classic cakes that often gets passed over in favor of more flashier counterpoints: dense fudge chocolate cake, perfectly fluffy white cake, and party-forward funfetti. I was obsessed with carrots because I wanted to be a bunny and for a long time carrots were the only thing I ate. It’s always been one of my favorite kind of cakes, ever since I was small. This carrot cake is dense, tender, and fluffy in all the right ways. Soft and lush with just the right amount of warming cinnamon spice and a zing from freshly grated ginger. This carrot cake recipe is perfect: just the right amount of spice, with a super moist and tight velvety crumb and the smoothest whipped mascarpone cheesecake frosting.
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