![]() In the 1800s, a Gâteau de Carottes was included in a cookbook of recipes served to Louis XVI, which was later translated into English in cookbooks published in London. Many food historians believe that carrot cake originated from carrot puddings, eaten by Europeans in the Middle Ages, when carrots were an inexpensive alternative to refined sugar for use in sweetening a dessert. Your house will smell amazing when you bake this cake. This cake has all the best spices, like cinnamon, ginger, nutmeg and cloves. The cream cheese buttercream is beautifully smooth and creamy, sweet and with a slight tang, and is just the perfect complement to this classic cake.įall Spices. I also add a bit more powdered sugar to my cream cheese buttercream than I use in my perfect American buttercream recipe. To make a cream cheese frosting that can hold its shape and still be used for cake decorating, the key is to use half butter and half cream cheese. One of the best things about this cake is the cream cheese frosting, am I right? It’s sweet and tangy and simply delicious. The brown butter adds such a nutty, rich depth of flavor to the cake, as well as makes it so moist.Ĭream Cheese Frosting. ![]() All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. Looking for more high altitude cake recipes? Don’t miss this chocolate fudge cake with ganache, classic vanilla cake, and coconut cake. This is a classic carrot cake recipe with no mix-ins (no raisins, nuts, pineapple or coconut), so that the flavor of the carrots, spices and brown butter can really shine. Carrot cake and cream cheese go together like milk and cookies, and I can’t imagine eating this cake without that sweet and tangy frosting. I make mine with brown butter and plenty of fall spices, with the dreamiest cream cheese buttercream. Carrot cake with cream cheese frosting is the cake I often requested for my birthday when I was a kid, and to this day, it’s one of my favorites. If you really love frosting, then I suggest making a bit more.In my series of high altitude recipes for classic cakes that I’m working through this year, of course I had to include a carrot cake. The store-bought frosting doesn’t even compare to this homemade frosting recipe.Īnd speaking of the frosting, it makes enough to frost the carrot cake like you see in the pictures. ![]() Have you tried it yet?! It’s so good and a few of you have already made it and loved it. Then it’s all topped off with my favorite cream cheese frosting. However, if you love either one (or both!) feel free to mix some into the batter. I know some carrot cake recipes call for raisins or nuts, but I prefer to leave them out because I know that not everyone is a fan of them. I don’t like to skimp on the carrots when it comes to this recipe, so I use 3 cups of grated carrots. And of course, you’ll also be mixing in some grated carrots. The amount of oil and applesauce in this recipe adds the perfect amount of moisture, so you end up with a moist cake that isn’t oily.Īs always, I use a bit more brown sugar than granulated sugar because it adds more moisture and flavor to this carrot cake. They really take this cake from good to absolutely amazing, trust me.įor the wet ingredients, you’ll be using some oil, eggs, vanilla, brown sugar, granulated sugar, and applesauce. ![]() All three spices add such a wonderful flavor to this cake, but aren’t too overpowering. I also really love some spice in my carrot cake so I use some ground cinnamon, ginger, and nutmeg. ![]() Or if you have a food scale, you can also weigh your ingredients to get an accurate measurement. You want to avoid packing the flour into the measuring cup, otherwise, you’ll end up with too much in your recipe. One important thing when measuring out your dry ingredients is to make sure to spoon and level your flour. To make this carrot cake, you’ll start by mixing up your dry ingredients. Once you realize how easy it is to make a carrot cake from scratch, you’ll want to make it over and over again. Not only is this cake easy to make, but it’s so incredibly moist and full of flavor that it’s almost impossible to stop at one piece. I know it can be a bold statement to call a recipe the best, but I truly mean it with this one. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. I feel like carrot cake is a dessert most people tend to only make around Easter. This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting. ![]()
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