Carrot Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipes From Scratch Biography

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Today my beautiful twin sister and I are celebrating our 25th Birthday! We are officially a quarter-century old! It’s going to be a great day, I’m just sad we’re not able to be together today. It’s pretty special and fun to share a birthday with someone, especially my sister who I care so much about! Happy Birthday Liz! Love you.
Our Mom always made birthdays special for us individually growing up, including making us each our very own favorite cakes.  Every year Liz requests my Mom’s famous German Chocolate Cake, while I always request a Carrot Cake!  I think my siblings always loved our birthday because they got a little slice of both types of delicious cake! Today I’m happy to share The Ultimate, Best EVER, Carrot Cake with Cream Cheese Frosting! Throw every other carrot cake recipe away because this one is the best, and I’ll tell you why.
Jeff makes fun of me because I always eat my slice of cake starting at the back. My reasoning is completely logical. The back is where the most frosting is! That leads me to the first reason that this cake is The Ultimate Carrot Cake; it has THREE layers….which means frosting between not two, but THREE layers of cake! Extra frosting on my cake is key to a very happy birthday for me!
As a side note, this cake can be made with just two layers, but c’mon, who wants two layers when you can have three

Another reason this is the Ultimate Carrot Cake is the ingredients. This cake is chock-full of all the things that make the perfect carrot cake including buttermilk, crushed pineapple, raisins, and pecans. You can also choose to leave out the raisins and/or pecans and put pecans on the outside of the cake instead, like I did!  Sometimes carrot cake can be dense and thick but this makes the most moist, light and delicious cake ever!

Another reason this is the best Carrot Cake ever is that the recipe was originally adapted from The Essential Baker, so you know it‘s a classic!
If for nothing else, make this cake just so you can smother this delicious cream cheese frosting all over it!
Makes a 2 or 3 layer cake Two thick layers or three thin layers
 
Ingredients:
For the cake:
1 1/2 cups sugar
2/3 cups firmly packed brown sugar
1 cup canola oil
1/2 cup buttermilk
4 large eggs, at room temperature
2 tsp vanilla extract
1/2 cup crushed pineapple, drained
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/4 tsp ground nutmeg
1 lb. finely grated carrots (about 2 1/2 cups)
1 cup chopped pecans (optional)
1 cup golden raisins (optional)

For the Cream Cheese Frosting:
16 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
3-4 cups confectioners’ sugar to taste
 
Preheat oven to 350 degrees F.Prepare two (or three, for three skinny layers) 9-inch cake pans by lightly coating with cooking spray and lining with parchment paper.
Beat the eggs, sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
In another bowl combine the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg.

Add the dry ingredients to the wet ingredients and mix until fully incorporated.  Fold in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean:
About 30-40 minutes for two 9” cake pans or 25-30 minutes for three 9” cake pans
Cool cakes in their pans for at least 15 minutes before removing them.  Then, remove them from the pans and peel off the parchment paper. Make sure the cakes are completely cooled before frosting and assembling them.
For the Cream Cheese Frosting:
Beat cream cheese and butter together until smooth.  Add vanilla and beat. Beat in sugar, one cup at a time, until frosting has the consistency you desire.  You may not need to add all of the sugar.

To assemble the cake:
Place the bottom layer on a cardboard round, cake platter or other serving service. Scoop about 1/2 cup of the cream cheese frosting onto the bottom cake layer.  Spread the frosting thinly and evenly over the surface.  Carefully place the second layer on top.  Scoop another 1/2 cup of the frosting on the top of the second cake layer and spread evenly over the surface. Carefully place the final layer on top.  Scoop the rest of the frosting onto the top of the cake. Carefully spread evenly, easing the frosting down the sides of the cake. Spread around the sides of the cake, adding more as needed.  Place chopped pecans along sides of cake if desired.

Once completely frosted, chill the cake to help it firm up before slicing.
Today is my birthday and my husband, who has never baked a cake on his own, baked me a carrot cake completely from scratch!
When we were in Madera for Thanksgiving, I rummaged through my aunt’s recipe cards and found a few more of my mom’s recipes that I didn’t have.  One of the recipes was for a carrot cake that I remember eating when I was young.  I love carrot cake so I was thrilled to have a new (old) recipe to try!
When Justin surprised me by asking what kind of cake I wanted today, I first requested a yellow cake with chocolate frosting, a classic combination that I’ve always loved.  But at the last minute, I remembered my newly acquired carrot cake recipe and asked if he would be willing to give that a try instead.

I have to say that I’m pretty impressed.  Not only did he find all the ingredients on his own, he did absolutely everything without my help.  My only assigned tasks were carrot grating and pan greasing.  My husband normally does nothing in the kitchen besides making the occasional sandwich, so this new baking development is a rather nice surprise!
I have had a great birthday!  We went out to lunch and then I spent the afternoon shopping with birthday money and gift certificates.  I’ve been receiving birthday cards, phone calls, e-mails, text messages, as well as facebook and twitter greetings all day long.  Birthdays are so much fun in this digital age!  Thanks, everyone!
In addition to my birthday, today is the last day of November and therefore this is my last post for NaBloPoMo.  I shared a recipe with you every day this month (with the exception of Thanksgiving) and I’m finishing it off by sharing my mom’s carrot cake recipe, complete with cream cheese frosting!  I hope you enjoy it as much as I did!

Preheat oven to 350 degrees F.  Butter and flour two 9-inch or three 8-inch cake pans.
In a large bowl, sift together first six ingredients.  Stir in oil then stir in eggs, one a time.  Add carrots and stir until well blended then add nuts.  Divide batter between two 9-inch or three 8-inch cake pans and bake in preheated oven, 30-35 minutes for the 8-inch pans or 35-45 minutes for the 9-inch pans.  Cakes are done when a toothpick inserted the center comes out clean.  Let cakes cool in pans on a wire rack for ten minutes, then remove cakes from pans and let cool completely before frosting.

 We decided that the cream cheese frosting from my mom’s recipe was way too sweet so I’ve removed it and am sharing another cream cheese frosting recipe that allows more of the cream cheese flavor to come through.  Hope you enjoy it!
2 8-oz. packages of cream cheese, softened
1/2 cup butter one stick, softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
With an electric mixer, cream together cream cheese and butter until light and fluffy.  Add powdered sugar and blend until well combined.  Blend in vanilla extract.  Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using after frosting is at room temp, beat with mixer til smooth.

Please welcome Garrett McCord from the food blog Vanilla Garlic as he shares his carrot cake cupcake recipe. I swear these are the best carrot cake cupcakes I’ve ever eaten. ~Elise
I find that you can tell a lot about someone based on the type of carrot cake they make. I find that those who enjoy pineapple and coconut in their carrot cake are a bit more flamboyant and unpredictable than the average baker and, likely, have a tiki shirt in their closet. Those who prefer heavy amount of cloves and raisins are traditionalists; they have a penchant for nostalgia and reminiscing over their fragrant and fruity carrot cakes that encapsulate their childhood. Others prefer orange juice – modernizing the classics and stirring up cocktails to pair with them.
I like to see myself as inventive, strange, and maybe even quirky – my carrot cake is a carrot cupcake (I like to think I’m a wee bit adorable, too). Toasted walnuts add a certain bittersweet and earthy taste to the cupcakes. Cinnamon and a good dose of cardamom give it a faraway newness, which is only made more intriguing with the floral and citrusy finish from the orange zest. Dolloped with some cream cheese frosting, it’s a carrot cupcake that emulates old times from way back when with a bit of a contemporary twist. A funky cupcake that anyone’s personality can appreciate.
So then, what does your carrot (cup)cake say about you?


Preheat the oven to 350F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
2 Rinse the carrots and peel the rough skins off, then grate the carrots.
3 Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.
4 In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
5 Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.
6 Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. Frost cooled cupcakes.
Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread onto cooled cupcakes.

Carrot Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipes From Scratch Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu