Grandbaby Cakes’ recipe also spices up the frosting, using brown butter to give it a rich, nutty flavor. Ina Garten’s was a bit more unique and gets finished in a mascarpone frosting that’s made with a generous amount of chopped crystalized ginger. It comes together quickly and doesn’t require a mixer. In a separate bowl add the oil, sugar, eggs, apple sauce and vanilla extract then set aside. King Arthur Baking Company’s recipe was a traditional take on the classic, spiced with ginger, cinnamon, and cloves. Add the flour, baking soda, baking powder, salt, and spices to a sifter and sift into a large bowl. This led me to four recipes that each had a devoted following and took a unique approach: King Arthur Baking Company, Ina Garten, Grandbaby Cakes, and Cook’s Illustrated. I also asked my coworkers for their personal favorites. This is my go to recipe but a top tip when making oil based cakes whisk your eggs with about 2tbs of the sugar until thick & creamy and forms soft peaks. From there, I searched the internet to find the most popular recipes, looking for carrot cakes with loyal followings and positive reviews. Stir the flour mix in until just combined, then stir in the carrots and freshly grated ginger. 1 package 250 g cream cheese, softened 2 tablespoons (30 ml) unsalted butter, softened 3 cups (750 ml) icing sugar. NOTE: Please use Philadelphia cream cheese, as it's the one that holds up best.To keep things fair, I only tested carrot cake recipes that were fairly traditional and didn’t stray too far from what I considered “classic.” Sure, recipes made with cocoa, berries, and other add-ins looked delicious, but I consider them a whole different category of cake. Add the eggs, one at a time, making sure to incorporate completely. It's perfect for spreading on a 1 layer, 7 inch cake. Using a stand mixer or electric mixer, beat eggs for 2-3 minutes. In a medium sized bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon and salt. Don't overbake!Īllow the cake to sit in the pan for about 5 minutes, then turn it over onto a rack and allow it to cool completely.Ĭombine cold cream cheese, powder sugar and a splash of vanilla if desired. 1 1/2 cups brown sugar 3/4 cups vegetable oil 4 cups shredded carrots 4 eggs at room temperature Instructions Grease a 9x13 glass pan. As usual do the toothpick test, if there's no wet crumbs your cake is ready. Pour the batter into your prepared baking pan and bake in the oven for about 24 to 25 minutes. I had a few carrot shreds too much, so I sprinkled a few on top of the. Remember to scrape the bottom and sides of your blender jug. I added a few nuts to my frosting so people would know that they had nuts in them. Ingredients CAKE: 2 cups granulated sugar 2 cups all purpose flour 2 tsp baking soda 1 tsp salt 2 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1 1/2. In total blend for 8 to10 seconds tops! Your flour mixture most probably won't be fully combined with the batter, unplug your blender and just take a spatula and finish mixing it by hand (see video for visuals). It's important you don't blend but pulse the batter! So pulse for 2 to 3 seconds, stop, pulse again. In this exact order add: the oil, the egg, the milk, the sugar, the flour, the salt, cinnamon, vanilla, baking powder, baking soda and on top of the baking soda ½ tsp of vinegar.īlend on high for just a few seconds. Blend on high, pulsing until carrots are shredded. Grease, flour and line with parchment paper a 7 or 8 inch baking sheet.Ĭut the carrots into large chunks and add them to a large blender.

My recipes best carrot cake