The seek for the right carrot cake recipe is over!! That is by fare the very best carrot cake recipe of the various totally different recipes that I’ve tried over time. The rum-soaked raison and toasted nuts are a pleasant contact and add depth of taste. The tender consistency (comparatively talking) and huge layers make this 2-layer cake current in addition to a 3-layer model. The one factor that I modified was substituting one of many two teaspoons of ginger with one teaspoon of pumpkin pie spice.
I made this for a buddy’s birthday, and the cake turned out nice. A brilliant scrumptious, basic carrot cake. I am 50/50 on raisins generally- however even loved them on this cake!
I’m so dangerous at baking, like actually dangerous, however each time I make this cake it seems wonderful. I do not know if it is due to the clear directions, the elements, or constant luck, however this recipe is fool-proof. Take it from me. It is scrumptious and my mother asks me to bake it each 2-3 months though she sometimes hates baked items (legal, I do know).
Nice recipe. I weighed the carrots and used a scant cup of sugar. The instructions about beating the eggs, sugar and vanilla till mild and thick then slowly mixing within the oil have been helpful. It gave a light-weight fluffly cake with out is seeming greasy. Bake till properly browned. I separated the batter right into a bundt pan and 12 muffin cups and guessed on the timing. muffins took 25-Half-hour. Bundt pan 45 ish. At 25 minutes, the muffins have been a bit underdone for muffins however have been wonderful in flavour and texture for a pudding-type cake. …Price making an attempt this recipe once more as a two-layer cake.
I beloved how this carrot cake turned out! Mild however hearty from all of the spices and rum, completely moist with bites of toasty walnuts. My husband and his household are enormous carrot cake followers so I wished to impress, and this did the trick. I believe the complaints of a ‘dense, rubbery’ cake might come from how the oil is integrated into the batter. A veeeeeeery sluggish stream of oil is required to emulsify it accurately, my batter got here out mild and ethereal not watery. I additionally do not agree with the ‘too candy’ complaints, the steadiness of the carrots, walnuts, spices and cream cheese was completely good. My frosting did not want 4 cups of powdered sugar, nearer to 2, to get that mild creamy whip and possibly that helped. Thanks Claire for an additional wonderful recipe! Will probably be remaking this quickly for positive
Improbable carrot cake, however I omit the nuts and raisins. I’ve made this about 5 occasions and every time it seems nice. The frosting does NOT want 4 cups of sugar although. The wonderful thing about cream cheese frosting is tasting the cream cheese! I take advantage of just below 1 cup and suppose it tastes nice that means.
I’d comply with the opposite feedback suggestions to chop the sugars in half. The cake merely doesn’t want it, and I’ve a fairly large candy tooth.
This was a Massive NO for me however I attempted it to please my daughter. Too Candy. Horrible gloppy frosting added nothing to the flavour however extra candy. I’ll return to my highly regarded model of carrot cake with much less sugar, cooked and shredded carrots, walnuts and sure, coconut & pineapple with a light-weight lemony cream cheese frosting as a result of it’s the most requested cake I’ve ever made. A labor of affection to make sure and value it.
To Roger Carrot
You did not add the buttermilk? The buttermilk is the one liquid apart from the eggs, However but you mentioned it was a great cake? Step 2 particularly says to mix the buttermilk and carrots collectively then in step 3 it says to alternate the dry elements with the moist, so what “moist” ingredient did you employ? Your assessment is complicated
Adopted the recipe, made a batch of muffins and a cake. However after rising properly within the oven, they punctured like a balloon, turned flat and rubbery. Threw all of it within the bin, which I by no means do. Sorry.
Mild and scrumptious! I made it in a 9 x 13 pan.
However, um, I didn’t add the buttermilk: you forgot to incorporate it within the process for mixing the liquid portion.
I think it might have been a bit of heavier with the buttermilk.
Will attempt your recipe once more!
The cake was moist and flavorful. The cream cheese frosting did not work in any respect. It was a lot too candy and too thick to whip properly–it saved getting caught on and climbing the mixer blades, although I adopted the directions to a T. I would make this once more however use a unique frosting recipe.
This got here turned out completely scrumptious! Beloved the addition of nuts into the cake in addition to the spices. Like most American desserts I knew I needed to reduce down the quantity of sugar – with that adjustment it was completely scrumptious. I additionally used 1/2 complete wheat and 1/2 all function flour. Tremendous moist- will certainly make it once more. On a facet notice why do American recipes at all times have a lot sugar?
I’ve made this carrot cake twice now, each occasions for my husbands birthday. We find it irresistible a lot I am going to most likely by no means go on the lookout for one other! I adopted it precisely apart from omitting the walnuts with stunning outcomes.. together with the carrot cash 🙂
We love the cream cheese icing however have additionally made it with buttercream icing which is equally scrumptious.
So obsessive about this recipe! I halved the recipe, made it in a loaf pan, and skipped the icing. I additionally added HELLA extra walnuts and reduce down the sugar barely after studying the feedback. Subsequent time I skip the icing I believe I am going to use all of the sugar within the recipe to make it extra candy.
Whereas the cake itself was glorious, I reduce the sugar A LOT and it was nonetheless fairly candy. I saved the cup of white sugar and ditched the brown sugar. In fact, I am conscious that American recipes are normally awfully candy, so if it appears to be like like an excessive amount of sugar, it’s. I did not add the walnuts to the cake, as that speaks to me extra of a bread than a cake, however the raisins have been a stunning, yummy contact. There appeared to be an uncommon quantity of cake batter on the finish, and it was – I crammed two cake tins after which crammed 9 cups of a muffin tin as nicely. The frosting was additionally means an excessive amount of, and I used to be glad I would solely put in ca. 3 cups as a substitute of 4 of the confectioner’s sugar. As I do not wish to be making 9 further cupcakes at any time when I bake a cake, I am going to search for and check out a smaller recipe.
