Tuesday, November 6, 2012

Moist Carrot Cake

I really enjoyed decorating this cake; pretty easy, even if you are a beginner, you just need the right tools. The dough was pretty sticky, but in the end moist cake and creamy frosting!

Ingredients:

Carrot Cake:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups brown sugar
  • 1 cup vegetable oil
  • 3 eggs (room temperature)
  • 1/2 teaspoon vanilla
  • 1 cup shredded carrot
  • 3/4 cups chopped walnuts
  1.  Pre-heat oven to 350° F (180° C). Grease and flour a 10 inch bundt pan
  2. Over a medium bowl, mix flour, cinnamon, nutmeg, baking soda, baking powder and salt
  3. Over a big bowl, mix with an electric mixer the brown sugar and the oil. Add eggs and vanilla and mix for 1 more minute in medium speed
  4. Gradually, add dry ingredients to wet ingredients, mixing between each addition in low speed. Mix for 1 more minute in high speed
  5. Add carrot and walnuts and mix by hand, until ingredients are well incorporated. Pour batter over pan and bake for 45-50 minutes, or until a tooth pick comes out clean. Let cool completely before adding the frosting
Frosting:
  • 340 g cream cheese, softened
  • 1 teaspoon vanilla
  • 2 teaspoons meringue powder
  • 3 1/2 cups powdered sugar
  1. Pour over a medium sized bowl cream cheese, vanilla and meringue powder. Gradually, add powdered sugar, mixing in low speed until smooth. Do not over beat to avoid frosting becoming runny!!!
  2. Pipe frosting with Wilton tip #12, starting in the inside and finishing in the outside of the cake, until completely covered

7 comments :

  1. Oh gosh! That cake is calling my name!!!! This looks so good, seriously I think I'm gonna have to make one of these for Thanksgiving.

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  2. My kids LOVE carrot cake! But we have to have it without the nuts (kiddo with allergy). I really love how you did the frosting on this beauty!!! I need to go get a bundt pan...
    ~Kim
    2justByou.blogspot.com

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    Replies
    1. You can substitute them by 1/2 a cup of golden raisins :)

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  3. Yum, I love carrot cake! It's decorated so pretty, thanks for sharing!

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  4. That is so beautiful!! I'm stopping by from Blogging Buddies.
    Thanks
    Angie
    godsgrowinggarden.com

    ReplyDelete