CARROT CAKE

I've been wanting to make Carrot Cake for a special occasion and it's perfect that my son's birthday was 3 days ago, so it finally happened!
Carrot Cake is one of the easiest and guilt-free cake you can make for your family. I found this recipe from Gold Medal Flour (my favorite flour brand). I just adjusted the amount of sugar required in the recipe and followed the rest and it is so delicious! 
This Carrot Cake recipe is amazing! It is incredibly moist and loaded with nuts and carrots. The frosting is super easy to make as well. A must-try! 

I called it guilt-free because this carrot cake is loaded with lots of carrots. The amount of carrots used on this recipe is almost the same amount of the cake batter which means half of the cake is just shredded carrots.
​I used two 8 inches round pans to make this but you can also use a 13 x 9 inches pan which you will need to bake an extra 10 more minutes. The larger the pan, the longer the baking time is needed so make sure to take note of that. Double the recipe if you want a taller cake. 

​Decorate your Carrot Cake as desired. I decorated mine by covering the sides with more nuts. I also reserved some cream cheese frosting and added food color (orange for the carrots and green for the leaves). I used Wilton 10 (round tip) or just cut the tip of the piping bag. To make, squeeze or pipe more frosting to make the head of a carrot then slowly drag down to make the tail adjusting the amount of frosting. Wilton 352 or leaf tip was used for the leaves. Then I sprinkled some nuts on top.  I suggest to watch the video link below as your guide. 

If you love cakes, I have a list of Cake Recipes below that I highly suggest for you to try. 

• ​Sans Rival - cashew meringue cake with buttercream frosting
• Coffee Sponge Cake - soft and moist coffee flavored cake with coffee buttercream frosting
• Ube Cake Roll -  soft, moist and fluffy ube  sponge cake with delicious buttercream icing 
• Mocha Roll  -  coffee flavored sponge cake with coffee flavored frosting

Try my recipes and let me know what you think by leaving a comment below.  Make sure to watch the video attached so you can successfully make this cake. Enjoy!
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CARROT CAKE RECIPE

Ingredients:

• 1 1/4 cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp vanilla
• 1/2 tsp salt
• 3 cups shredded carrots
• 1 cup coarsely chopped walnuts

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 3 tsp milk
• 1 tsp vanilla
• 4 cups powdered sugar

​VIDEO HOW TO MAKE CARROT CAKE

Procedure:

• Preheat oven to 350F. Grease bottom and sides of two 8" round pans, lightly flour.
• In a large bowl. combine sugar, oil and eggs.  Beat on low speed until blended. Add flour, cinnamon, baking salt, vanilla and salt. Beat on low speed until just combined. Stir in carrots and nuts.  Pour into prepared pans.
• Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack then remove cake from pans to cooling rack. Cool completely.
• Prepare the frosting. In a medium bowl, beat together cream cheese, butter. milk and vanilla until smooth. Gradually add powdered sugar. 1 cup at a time, on low speed until smooth and spreadable.
• Trim the top of each cake. Spread frosting on top of the first cake. Place the 2nd cake on top of the first layer and spread more frosting on top and sides of the whole cake. Smooth using a spatula. Decorate as desired.
• Slice, serve and enjoy.
• Store the cake in the refrigerator for up to 5 days. 
• Make sure to read my tips and notes below for your reference. Printable recipe below as well. 

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​TIPS AND NOTES:

• I suggest to use shortening (if available) when greasing the pans. The sticks better and doesn't clump up compared to using butter or oil.
• A 13 X 9 pan  can be also be used to bake this. Add about 10 more minutes on baking time. 
• Make sure to check the cake before the set time as oven temperature varies. 
• I decorated mine by covering the half of the sides with more nuts. I also reserved some frosting and added food color (orange for the carrots and green for the leaves). Wilton 10 (round tip) to make carrots. Pipe to make head of carrot, slowly drag down to make the tail. Wilton 352 or leaf tip for the leaves. Then sprinkle some nuts on top.  Watch the video link above as your guide. 
• Walnuts can be substituted with pecans, almonds and hazelnuts.​ 

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SANSRIVAL

RED VELVET CHEESECAKE BARS

​PRINTABLE RECIPE

Carrot Cake by PinoyCookingRecipes