Скачать или смотреть Moist Carrot Cake No nuts No raisins - Carrot Cake from Scratch 🥕

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3 layer carrot cake

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INGREDIENTS
3 large eggs
1 cup of white sugar
1/2 cup brown sugar
1 cup of flavorless oil (canola, vegetable or sunflower oil)
1 tsp vanilla extract
3 cups of grated carrot
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp of salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg

Cream cheese frosting
1 (8 oz) package of cream cheese, softened
8 Tbsp of butter, softened
1 Tbsp vanilla extract
Pinch of salt
4 cups of powdered sugar, sifted

INSTRUCTIONS

1. Preheat oven to 350o F/180oC. Line three 8 inch cake pans with parchment paper and set aside.

2. In a bowl sift together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg and salt. Set aside.

2. In the bowl of a stand mixer with a whisk attached or using a hand mixer cream together eggs, sugars, oil and vanilla until smooth. Stir in shredded carrot and mix well. Add flour mixture and mix until a batter forms

4. Divide cake batter evenly among the cake pans and bake for 20-25 minutes or 30-35 minutes if using two 9 inch cake pans. You will know the cakes are cooked when a toothpick inserted in the middle comes out clean with no wet batter. Once the cakes are baked, allow to cool completely.

For the cream cheese frosting

5. Beat cream cheese, butter and vanilla until smooth. Add sifted powder sugar little by little and mix on medium speed until it thickens and get smooth. Place in the fridge until ready to use.


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