Best Brians Killer Carrot Cake Recipes

THE BEST EVER CARROT CAKE, INSPIRED BY AMERICA'S TEST KITCHEN

Steps:

• Combine all purpose flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt in a mixing bowl. Shred carrots until you have 3 cups (packed) shredded carrots. Baby carrots are convenient since they are already peeled, and if you have a food processor with a shredding disk, it does *grate*! Blend in a food processor or with eggbeaters the granulated sugar, brown sugar, eggs and vegetable oil. Mix the sugar syrup and carrots into the dry ingredients with a spatula until well combined and no flour streaks remain. Line a sheet pan with parchment paper (12" x 17" pans work well), and pour in batter. Bake at 350 degrees for about 40 minutes (or until a toothpick comes out clean), and let cool completely before frosting. This is a good time to take your cream cheese and butter out of the refrigerator to soften for the cream cheese frosting. For the frosting, in a mixing bowl, combine with eggbeaters the softened cream cheese, softened butter, and vanilla. Sift out 2.5 cups of powdered sugar and gradually beat into the cream cheese mixture.

KILLER CARROT CAKE

Steps:

• Heat oven to 350 degrees Farenheit.
• Grease and flour 10" baking pan.
• Pour oil and carrots into a mixing bowl and mix till combined.
• Add in eggs one by one whilst beating on medium speed.
• Add in sugar and beat until sugar is dissolved and the mixture is frothy and light in color.
• Make sure to beat until sugar is dissolved! if not the sugar will form a crust on top of the cake whilst baking.
• Add in the spices and vanilla / almond essence.
• Lastly add in the flour which has been sifted along with the baking powder and soda.
• When adding in the flour just mix it in with a wooden spoon and swirl in a figure eight until flour is just combined. This is to make sure you dont let out excess air.
• Add in nuts.
• Pour batter into pan and bake until cake begins to shrink off sides and toothpick inserted comes out clean, approximately 45 minutes.
• When cake is cool put on icing.
• For Icing beat the cream cheese and butter until light and fluffy.
• Add in icing sugar and vanilla and beat till smooth.

KILLER CARROT CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350.
• In a large mixing bowl, combine sugar, egg sub, canola oil, cinnamon, baking soda, salt, 2 tsp vanilla, unbleached flour, carrots and walnuts and raisins (if using). Mix well.
• Pour into a 13x9x3 baking dish and bake 40-45 minutes or until a toothpick inserted near the center comes out clean.
• Side note: I have not tried this as a layer cake so the cooking times in the round pans may vary!
• While the cake is baking, make the icing.
• Start by combining the softened cream cheese and margarine. Mix until well blended.
• Add the powdered sugar and 2 tsp vanilla and mix until combined.
• Allow the cake to cool thoroughly before icing.

KILLER CARROT CAKE

Steps:

• Preheat oven to 180 degrees celsius.
• grease lamington size cake tin (13 x 9 inch rectangular pan).
• Mix carrots, brown sugar, spices, oil, salt, eggs and vanilla together in a large bowl.
• Stir in flour.
• Add nuts.
• Cook for 35-45 minutes, remove when knife comes out clean. Wrap with foil an place in freezer to cool (keeps it moist).
• Ice with cream cheese frosting.

THE BEST CARROT CAKE

Steps:

• For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
• Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
• Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
• Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
• Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
• To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.

BRIAN'S KILLER CARROT CAKE RECIPE - (5/5)

Steps:

• Preheat oven to 350 degrees. Brush cake pan with cake release (see my recipe). Sift flour, soda, cinnamon, and salt together in a bowl. In mixing bowl, beat eggs until slightly fluffy. Add oil, vanilla, & buttermilk. Mix well. Fold flour mixture into egg mixture. Fold in sugar, carrots, pineapple, coconut, & pecans. Pour batter into prepared pan. Bake until done (about 55 minutes, or until toothpick inserted into middle comes out clean). Allow to cool. Frosting: Combine ingredients and mix at low speed until combined and then at high speed until thoroughly blended. Tort cake into three layers. Frost between layers and top of cake only, leaving sides bare.