American🍰 Sweets & drinks

Carrot Cake

Name: Carrot Cake
Total time: 3 h 20 min
Cuisine: American
Ingredients: 2½ cups All-purpose flour; 2 tsp Baking powder; 1 tsp Baking soda; ½ tsp Salt; ¾ cups White sugar; 3 cups Brown sugar; 1 tsp Cinnamon; ¼ tsp Cloves; ¼ tsp Nutmeg; 4 Eggs; ¾ cups Grape seed oil; ¾ cups Applesauce; 2 tsp Vanilla extract; ¼ cups Acacia honey; ¾ cups Walnuts; ¾ cups Pecans; 1 lb Carrots; 1 lb Cream cheese; 3 cups Heavy whipping cream; 2 cups Powdered sugar; 2 tsp Vanilla extract (for frosting); ~½ cup Simple syrup

⏱ 200 min

This deliciously moist carrot cake is super easy to make, even for beginners. The combination of rich cream cheese frosting, the natural sweetness of carrots, and the hint of spices make it irresistible. Perfect for any occasion and can be enjoyed by everyone.

Adapted from a video by Chef Jean-Pierre

Carrot Cake Like Never Before! | Chef Jean-Pierre

Watch on YouTube

Ingredients

All-purpose flour2½ cups
Baking powder2 tsp
Baking soda1 tsp
Salt½ tsp
White sugar¾ cups
Brown sugar3 cups
Cinnamon1 tsp
Cloves¼ tsp
Nutmeg¼ tsp
Eggs4
Grape seed oil¾ cups

Steps

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1
Preheat the oven to 350°F.
2
Mix together all dry ingredients: flour, baking powder, baking soda, salt, white sugar, and sifted brown sugar. Mix well but do not overmix.
3
Add cinnamon, cloves, and nutmeg to the dry mixture, adjusting spice amounts to taste preference.
4
In a separate bowl, combine eggs, grape seed oil, applesauce, vanilla extract, and honey. Mix until well combined.
5
Pour the dry mixture into the wet mixture and stir slowly until just combined.
6
Fold walnuts, pecans, and shredded carrots into the batter.
7
Prepare a baking pan with parchment paper: spray the bottom lightly with non-stick spray or butter, lay parchment paper, then spray the top of the parchment.
8
Pour the batter evenly into the prepared pan and gently press along the edges with your finger to prevent sticking.
9
Bake at 350°F for about 35 minutes until the cake is fully baked.
10
Allow the cake to cool completely for at least a few hours before handling.
11
Prepare cream cheese frosting: combine room temperature cream cheese with heavy whipping cream and mix slowly. Gradually add powdered sugar and vanilla, continuing to whip until stiff peaks form.
12
Brush the cooled cake lightly with simple syrup (equal parts sugar and water, optionally with rum) to add moisture.
13
Cut the cake into appropriate pieces to fit your molding pan.
14
Layer cake piece in the mold, top with cream cheese frosting, layer another cake piece, and finish with frosting on top.
15
Smooth the frosting on top and clean up the edges. Sprinkle chopped pecans on top and gently press them into the frosting.
16
Refrigerate the finished cake for several hours to allow the frosting to set properly before slicing and serving.

Carrot Cake

Ingredients

Steps

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