Recipe: Perfect Carrot cake

Delicious, fresh and yummy.

Carrot cake. I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.

Carrot cake It wasn't until recently that we realized just how much we love carrot cake. A wonderfully moist, perfectly spiced carrot cake recipe. This carrot cake cake sets the standard for carrot cakes everywhere. You can have Carrot cake using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Carrot cake

  1. You need 170 g of zanahorias picadas.
  2. You need 50 g of nueces picadas.
  3. It's 2 of huevos.
  4. Prepare 75 g of azúcar blanco.
  5. It's 75 g of azúcar moreno.
  6. It's 120 ml of aceite de oliva.
  7. You need 140 g of harina para bizcochos.
  8. You need 2 sobres of (dobles) de gasificante.
  9. It's 1 cucharadita of canela.
  10. Prepare of Zumo de 1 naranja.
  11. It's ---- of Para la cobertura:.
  12. You need 1 tarrina of queso Philadelphia.
  13. It's 50 g of mantequilla.
  14. Prepare 50 g of azúcar glas.

It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.

Carrot cake instructions

  1. Ponemos a calentar el horno a 180 grados..
  2. En un bol ponemos la harina tamizada, la canela, los dos sobres de gasificante y mezclamos bien..
  3. En otro bol ponemos los huevos y las dos clases de azúcar. Batimos con varilla hasta que la mezcla esté espumosa..
  4. Añadimos el aceite y el zumo y seguimos batiendo hasta obtener una mezcla homogénea..
  5. Mezclamos bien los ingredientes líquidos con los secos y por último agregamos las nueces y las zanahorias picadas..
  6. Horneamos 30 minutos..
  7. Desmoldamos a los 10 minutos de sacar el bizcocho del horno y dejamos enfriar sobre una rejilla..
  8. Mientras se enfría preparamos la cobertura batiendo el queso Philadelphia con la mantequilla y el azúcar glas..
  9. Cuando el bizcocho se enfríe lo cubrimos con la crema de queso y lo refrigeramos hasta que la cobertura esté semisolida..

The origins of carrot cake are disputed. This Carrot Cake is wonderfully moist, tender and easy to make! It's covered in cream cheese frosting for a perfect, classic cake! This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.