Easy Carrot Cake Recipe Biography
Source(google.com.pk)If you don’t have the time or inclination to make a beautiful layered carrot cake, make this equally delicious and easy recipe that uses a standard 13-by-9-inch baking dish. First whisk the dry ingredients together, then the wet ingredients, and then combine them. Fold in a generous amount of shredded carrots and bake. When the cake is cooled, spread a thick layer of tangy cream cheese frosting on top and sprinkle it with some toasted walnuts for a little crunch.
Watch Amy Wisniewski of the CHOW Test Kitchen make this easy carrot cake in an episode of our video series The Easiest Way. | by Lisa Lavery
Heat the oven to 350°F and arrange a rack in the middle.
2Place the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
3Place the eggs, sugars, oil, and yogurt in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Stir in the carrots until evenly mixed.
4Pour the batter into a 13-by-9-inch glass baking dish (no need to coat with butter), smoothing it into the corners with the rubber spatula.
5Bake, rotating the dish after 20 minutes, until a toothpick or cake tester inserted in the center comes out dry with just a few crumbs, about 40 to 50 minutes total. Transfer to a wire rack to cool completely before frosting, at least 2 hours. Meanwhile, toast the nuts.
6Place the nuts on a baking sheet and bake until lightly browned and fragrant, about 10 minutes. Transfer the nuts to a cutting board to cool slightly, coarsely chop them, and set aside.
For the frosting:
1Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light, fluffy, and fully incorporated, about 3 minutes.
2Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Add the powdered sugar and vanilla. Turn the mixer to low and mix until the sugar is incorporated, about 30 seconds.
3Stop the mixer and scrape down the sides of the bowl and the paddle again. Turn the mixer to medium-high speed and mix until the frosting is creamy and fluffy, about 3 minutes.
4Spread all of the frosting in an even layer over the cooled cake and evenly sprinkle the toasted nuts over the frosting. If you don’t plan to eat the cake within 4 hours, cover it with plastic wrap and refrigerate for up to 3 days. Before serving, let the cake sit at room temperature for about 45 minutes to take the chill off.
To make a long story short, we triangulated the US in the last seven days from Long Beach, to New York City to Seattle and back to Long Beach. After stumbling off the last flight and back into the house, we found Ree’s new book waiting for us on the dinner table. What a sweet treat to come home to after a week of travel. This made us smile. It wasn’t soon after, we were craving to cook again and before you knew it, we were diving into one of the best carrot cakes that we ever had.
If you’ve been searching for the easiest and most tender carrot cake recipe, then look no further. This is THE carrot cake to make. Two well deserved credits are tied to this recipe: Ree, The Pioneer Woman and her mom’s longtime friend, Sigrid. We’ve never met Sigrid before, but we owe her a big hug for passing on such an heirloom recipe. And we owe Ree a big hug for sharing such a timeless, winning recipe and a big congrats on her latest book, A Year of Holidays.
Ree’s cookbooks are like no other and for any of you who have flipped through one, you’ll know it’s a warm invitation into her home. It’s just not her life that flows through the pages, but the lives of everyone dear to her. Including her doggies, whom always have a special place in our doggie-loving-hearts. This latest book is special because the recipes revolve around the holidays, a yearlong seasonal feast for the most special days of the year.
Indeed, there’s plenty of family pictures too and it’s fun to see how her kids have matured. They’ve grown like weeds!
Though this carrot cake recipe was in the Easter chapter, we feel that this is the type of cake that embodies the sensibilities of Fall too. Warm spices like cinnamon, ground ginger and nutmeg (we added these extra spices) lend perfectly to a holiday table. It’s even perfect for Halloween, so don’t rule it out as an option for the kiddies!
Paired with a great cup of coffee, fragrant hot tea, warm apple cider or holiday eggnog, this carrot cake comes even more alive on the senses. It’s the perfect sweet treat to share on your holiday table. And the carrot cake is true to the title of the book, it’s worthy for a year of holidays!
Enjoy and eat more cake!
Adapted from The Pioneer Woman Cooks A Year of Holidays. Ree attributes her recipe to Sigrid, a longtime friend of her mom, declaring the carrot cake one of the best in the Northern Hemisphere. After trying it, we'd have to agree whole heartedly. It is amazing. We adapted the recipe, adding a few more spices, increasing the amount of oil, and by changing the frosting to be a bit more fluid since we like to drizzle over the bundt shapes rather than spread. It is super moist, soft, and heavenly delicious. We divided the cake between two smaller bundt molds, reducing the time by 5-10 minutes, however this recipe is written up for the larger bundt mold since that is what most people will have available. Thanks Ree for another great recipe!
2 cups (250g) all-purpose flour
1/2 teaspoon kosher or sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (or 1/2 teaspoon freshly grated nutmeg)
1/4 teaspoon ground ginger
1 cup (200g) sugar
1 cup (220g) brown sugar
1 1/4 cups (300ml) vegetable oil
4 large eggs
4-6 large carrots, washed, peeled, and grated (about 2 cups)
frosting ingredients
1/2 cup (1 stick or 113g) unsalted butter, softened
one 8 ounce (225g) package cream cheese, softened
1 pound (455g) confectioners sugar
2 teaspoons vanilla extract
1/4 to 1/2 cup milk
Directions:
Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, and spices for at least 20 seconds. Set aside.
In a mixer, beat together the sugar, brown sugar, and vegetable oil. Beat in the eggs until combined. Stir in the dry ingredients until smooth. Stir in the carrots until completely incorporated.
Pour the batter in the prepared bundt pan. Smooth out the surface and firmly tap the pan against the counter to release any bubbles.
Bake for 40-45 minutes or until the a toothpick comes out clean when inserted into the thickest part of the cake. Un-mold the cake and allow to cool before icing.
Make the frosting: Beat together the butter and cream cheese until smooth. Slowly beat in the confectioners sugar and vanilla extract. Beat in the milk starting with 1/4 cup, and then adding 1 tablespoon at a time until the frosting is at your desired consistency.
Spoon the frosting over the fully cooled cake (you may have leftover icing- save it to frost some cookies!), and then slice and serve.
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Easy Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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