this cake can serve as a great snack for
tea and can even be a traditional
wedding cake hi I’m Rebecca Brayton and
welcome to watchmojo.com and today we’ll
be showing you how to make your very own
carrot cake with cream cheese frosting
of course for this recipe you’ll need 3
eggs 3/4 of a cup buttermilk 3/4 of a
cup vegetable oil 1 and 1/2 cups of
white sugar 2 teaspoons of vanilla
extract 2 teaspoons of ground cinnamon
1/8 of a teaspoon of nutmeg 1/4 teaspoon
of salt 2 cups of all-purpose flour 2
teaspoons of baking soda 2 cups of
shredded carrots 1 cup each of flaked
coconut and chopped walnuts 1 8 ounce
can of crushed pineapple with juice one
cup of raisins and one cup of orange
juice start by preheating your oven to
350 and then grease and flour 3 9 inch
round cake pans
put your raisins in a saucepan and then
cover them all with orange juice then
bring that all to a boil allow it to
simmer for a while when that’s done
drain the juice and set it aside
now in a medium bowl sift together the
flour baking soda salt cinnamon and
nutmeg
in a large bowl combine the eggs
buttermilk oil sugar and vanilla and
then mix it all together well when
that’s done add the flour mixture and
mix that together well
in another medium bowl combine your
carrots coconut walnuts pineapple and
raisins
add your carrot mixture to your batter
and fold it in using a wooden spoon
now equally divided your batter between
your three cake pans and bake them in
your preheated oven for 25 to 28 minutes
you’ll know they’re done when a
toothpick inserted into the center comes
out clean
while you leave your cakes to cool on
wire racks you can make your frosting
for that you’ll need one eight ounce
package of softened cream cheese 1/2 a
cup of softened butter 3 cups of
confectioner’s sugar and one teaspoon of
vanilla extract in a large bowl cream
together the cream cheese and butter
until it reaches a creamy consistency
then add the vanilla
now sifting your icing sugar bit by bit
until it’s all incorporated
now back to the cakes once they’ve
completely cool iced them take one layer
of cake cover that with a layer of icing
then add another layer of cake cover
that with icing last layer of cake and
then ice the whole thing one small tip
is to put three pieces of parchment or
wax paper underneath your first cake
layer so you don’t get frosting all over
your platter
finish by decorating a cake he’ll ever
you wish you can use crush walnuts or
marzipan carrots like I’m using you can
use the same recipe to make a sheet cake
muffins or a layer cake like I’ve made
here either way it’s a great way to
appease your sweet tooth without
reaching for the chocolate
tea and can even be a traditional
wedding cake hi I’m Rebecca Brayton and
welcome to watchmojo.com and today we’ll
be showing you how to make your very own
carrot cake with cream cheese frosting
of course for this recipe you’ll need 3
eggs 3/4 of a cup buttermilk 3/4 of a
cup vegetable oil 1 and 1/2 cups of
white sugar 2 teaspoons of vanilla
extract 2 teaspoons of ground cinnamon
1/8 of a teaspoon of nutmeg 1/4 teaspoon
of salt 2 cups of all-purpose flour 2
teaspoons of baking soda 2 cups of
shredded carrots 1 cup each of flaked
coconut and chopped walnuts 1 8 ounce
can of crushed pineapple with juice one
cup of raisins and one cup of orange
juice start by preheating your oven to
350 and then grease and flour 3 9 inch
round cake pans
put your raisins in a saucepan and then
cover them all with orange juice then
bring that all to a boil allow it to
simmer for a while when that’s done
drain the juice and set it aside
now in a medium bowl sift together the
flour baking soda salt cinnamon and
nutmeg
in a large bowl combine the eggs
buttermilk oil sugar and vanilla and
then mix it all together well when
that’s done add the flour mixture and
mix that together well
in another medium bowl combine your
carrots coconut walnuts pineapple and
raisins
add your carrot mixture to your batter
and fold it in using a wooden spoon
now equally divided your batter between
your three cake pans and bake them in
your preheated oven for 25 to 28 minutes
you’ll know they’re done when a
toothpick inserted into the center comes
out clean
while you leave your cakes to cool on
wire racks you can make your frosting
for that you’ll need one eight ounce
package of softened cream cheese 1/2 a
cup of softened butter 3 cups of
confectioner’s sugar and one teaspoon of
vanilla extract in a large bowl cream
together the cream cheese and butter
until it reaches a creamy consistency
then add the vanilla
now sifting your icing sugar bit by bit
until it’s all incorporated
now back to the cakes once they’ve
completely cool iced them take one layer
of cake cover that with a layer of icing
then add another layer of cake cover
that with icing last layer of cake and
then ice the whole thing one small tip
is to put three pieces of parchment or
wax paper underneath your first cake
layer so you don’t get frosting all over
your platter
finish by decorating a cake he’ll ever
you wish you can use crush walnuts or
marzipan carrots like I’m using you can
use the same recipe to make a sheet cake
muffins or a layer cake like I’ve made
here either way it’s a great way to
appease your sweet tooth without
reaching for the chocolate
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