This Carrot Cake Recipe is a perfectly moist, delectable two-layer classic carrot cake with a perfect blend of spices and pipeable cream cheese frosting. It is one of my family’s favorites and is always asked for at Easter, family gatherings, and birthday parties.
This Carrot Cake Recipe is a perfectly moist delectable two layer classic carrot cake with a pipeable cream cheese frosting.
Are you looking for that perfect Easter dessert? Or maybe your hubby is just like mine and his idea of the perfect birthday cake is carrot cake. Either way, I have you covered with this carrot cake recipe. It is dependable, delicious, and moist, and even the novice cook can handle this cake. The five-ingredient cream cheese frosting comes together quickly and is thick enough to pipe the edges if desired. This beautiful homemade carrot cake is sure to be the hit of your holiday party.
This holiday worthy Carrot Cake is a perfectly moist delectable two layer classic carrot cake with cream cheese frosting.
HOW DO YOU MAKE THIS CARROT CAKE RECIPE?
FOR THE CARROT CAKE
First, shred your carrots and chop your pecans. Next, in a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon, nutmeg, and cloves. Now in a large mixing bowl, whisk together the oil, eggs, and vanilla extract. Then add the dry ingredients to the wet ingredients in about three intervals mixing with a spoon just until combined. Now stir in the carrots and pecans just until mixed.
Divide the batter between two well-greased and floured cake pans. Bake until a toothpick inserted in the center comes out clean. Remove from oven and cool for about 30 minutes before inverting. Let them fully cool before icing.
FOR THE CREAM CHEESE FROSTING
Using a stand mixer with a paddle attachment on medium speed, beat cream cheese and butter until smooth, creamy, and lump-free. Add the salt and vanilla extract and continue beating until mixed in. Add the powdered sugar one cup at a time while beating.
Now place one of the cooled baked carrot cake layers on the serving platter or cake stand. Use a little short of 3/4 cup of frosting on the bottom layer and spread evenly. Now add the second layer and spread 1 cup on top. Use about 1 cup on the sides and reserve the rest for piping the edge if desired. Using your hands, carefully add the nuts to the side of the cake. Refrigerate until ready to serve.
Serve this delicious and moist homemade carrot cake at your next holiday gathering and wow your family and friends!
HELPFUL TIPS FOR MAKING THIS CARROT CAKE RECIPE:
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