Single Layer Carrot Cake With Cream Cheese Frosting Recipe Cart Preheat your oven to 350 degrees f. grease an 8 inch round, 9 inch round, or 6 inch round cake pan (cut recipe in half if using a 6 inch pan). line the bottom of the pan with parchment paper. in a medium bowl, whisk the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. set aside. Let cake cool while you prepare the frosting. step 8. in a large bowl using a stand mixer with the whisk attachment, or a hand mixer, beat cream cheese and butter at high speed until pale and very fluffy this should take 2 3 minutes. you want to incorporate as much air as possible into the mixture to make it light and fluffy.
Easy Moist Classic Layered Carrot Cake With Cream Cheese Frostingођ Make the frosting: beat the softened cream cheese and butter together on medium speed for 2 3 minutes until soft, creamy, and combined thoroughly. add 2 cups of powdered sugar and beat until thick and combined. add 2 tablespoons heavy cream and 2 teaspoons vanilla extract. beat on medium speed for 2 more minutes. Preheat the oven to 350℉ 180℃ and grease and parchment line an 8 inch cake pan. then, shred the carrots on a box grater to whatever thickness you'd prefer. whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. Measure out 2 cups packed finely shredded carrots and set aside. in a large bowl or stand mixer, combine vegetable oil with prepared carrots and both sugars. mix in vanilla, followed by one egg at a time. scrape your bowl as needed. mix in your spices, salt, baking powder and baking soda. To combine the wet ingredients, first whisk together the oil and sugars (image 4). whisk well to make sure there are no lumps in your brown sugar. this is very important, because lumps in the brown sugar will lead to large sugary pockets in your carrot cake. then, add the eggs, vanilla, and salt (image 5).
Comments are closed.