CARROT CAKE RECIPE.

September 12th,2018

carrot cake.

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I was craving carrot cake for some reason, then I remember I had a super easy recipe somewhere in my drawer. And of course, me being me, decided to bake instead of starting all the projects for college. Not a proper depressed college student without any procrastination, right?

I found the recipe last year and wrote it down, so sadly I can’t provide the link. But, whoever wrote this recipe is a genius. It is so good, so easy, I wanted to share it with you.

But enough nonsense, let’s start.

INGREDIENTS:

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1 Cup of sugar.

1 Cup of vegetable oil.

3 Eggs.

2 Cups of all-purpose flour.

2 Teaspoons of ground cinnamon.

1 Teaspoon of baking soda.

1 Teaspoon of vanilla.

1/2 Teaspoon of salt.

3 Cups of shredded carrots.

PREPARATION

1. Preheat oven 350F.

2. In a large bowl beat the eggs, granulated sugar, oil, with electric mixer in low speed until well blended.

3. Add the flour, cinnamon, baking soda, vanilla and salt.

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It gets really thick but it’s fine because the carrots will help bring moisture.

4. Stir in the carrots (all 3 cups. I made a mistake in adding two because I though it looked like it was too much, but it actually brings moisture to the cake)

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5. Bake 13 x 9 inch pan for 40 to 45.

Round pans for 30 to 35. Always check! I mine took 33 min.

6. Store in refrigerator.

CREAM CHEESE FROSTING INGREDIENTS

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1 8oz cream cheese.

1/4 Cup of butter or margarine.

2 – 3 Teaspoons of milk.

1 Teaspoon of vanilla.

4 Cups of powdered sugar.

PREPARATION

In a bowl beat cream cheese, butter, milk, and vanilla until smooth. Then gradually beat in powdered sugar (1 cup at a time) until well blended and spreadable.

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And now, wait until your cake cools down -otherwise the frosting will melt and it’ll be a mess- or at least until it’s warm, and spread.

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I sprinkled a little bit of nutmeg for decoration.

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Now, this time, I did a little mistake -like I mentioned before- I added 1 cup less of carrots. But do add the 3 cups despite looking like it’s too much. The batter does come out very thick, and I think the carrots bring moisture to it. This cake wasn’t that dry, but I remember the texture felt better last time. Here’s the difference:

2 cups of carrots:

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And 2017 cake with 3 cups of carrots:

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looks brighter and tastier, right?.


 

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Despite the little oops I did, the cake was really tasty. This recipe is so easy to make and there’s not really much to it.

It’s sooo good with coffee in the morning.

I hope you try it and let me know your thoughts.

Good luck!

anny.

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4 thoughts on “CARROT CAKE RECIPE.

  1. Omg it seriously looks so good!
    I’m barely learning how to cook myself, so it’s gonna take me a bit to learn how to bake lol
    Once I get my own baking supplies ima definitely try making this ❤ thx for sharing!

    Liked by 1 person

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