Very Good Carrot Cake Recipe
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- Опубліковано 27 бер 2024
- Carrot cake can be JUST as good as chocolate cake. My version blends smooth, perfectly spiced cake with tangy cream cheese frosting and gives any chocolate cake a run for its money. Bake it with me. Grab Bob's Red Mill’s Unbleached White All-Purpose Flour & some of my other favorite Bob's products in my Amazon storefront or at your local grocery store. When I bake with Bob’s Red Mill products, I know I’m fueling myself, my family, and my friends with the highest quality of ingredients since their products go through rigorous testing processes to safety. Comment how your baking goes. #bobsredmill
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CARROT CAKE INGREDIENTS
675g (1 1/2lb) carrots
550g (4 1/2c) all purpose flour
20g (4 t) baking powder
10g (2 t) baking soda
20g (4t) salt
8g (2 1/2t) cinnamon
3g (1t) ground ginger
3g (1t) ground nutmeg
400g (2c) white sugar
300g (1 1/3c) brown sugar
350g (1 2/3c) vegetable or olive oil
20g (4 1/2t) vanilla extract
8 lrg eggs
250g (1c) unsweetened applesauce
CREAM CHEESE FROSTING
675g (3 8oz blocks) cream cheese, room temp
2 sticks (226g) unsalted butter, room temp
10g (2 1/2 t) vanilla extract
7g (1 1/4 t) salt
50g (1/4 c) sour cream
375g (3c) powdered sugar
25g (3 T) cornstarch
8oz toasted chopped pecans
INSTRUCTIONS
1. Preheat the oven to 350°F (175°C).
2. Peel & shred carrots using food processor with grating attachment or by hand with a box grater. Run a knife through the shredded carrots to break them down further.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg. Set aside.
4. In the bowl of a stand mixer, combine sugars, oil, vanilla, eggs, & applesauce. Mix until well combined.
5. Add dry ingredients to the wet ingredients in the stand mixer bowl. Mix on medium-low until no lumps remain.
6. Mix in shredded carrots until evenly distributed in the batter, scraping down sides once.
7. Divide batter evenly between two 9" springform pans lined with parchment paper on bottom, sprayed with pan spray, & placed on a sheet tray
8. Bake in preheated oven, 60-70 min or until a cake tester comes out clean.
9. Allow the cakes to cool completely in the pans for about an hour then cover and freeze for 30 min - 2 hours to firm.
10. While the cakes cool, prepare frosting. In a mixing bowl, combine room temperature cream cheese, butter, vanilla extract, salt, & sour cream. Whip until smooth & creamy.
11. Add powdered sugar & cornstarch, mixing for about a minute smooth and lump-free. 12. Refrigerate the frosting in a ziploc or piping bag to set while preparing the cakes.
12. Remove the cooled cakes from the pans and trim off the top and bottom to create flat surfaces. Place a bowl or other round thing that’s just smaller than the cakes on top and use it as a guide to cut off the edges of the cakes, creating vertical sides.
13. Freeze for 15-20 more minutes to firm
14. Place cake on a cake decorating turntable (or a flat plate). Apply a dab of frosting directly to the turntable to keep cake from moving. Swirl a ½” layer of frosting on top and spread in a flat layer from edge to edge. Add cake 2 on top.
15. Apply a thin layer of frosting all over the stacked cakes to seal in crumbs. Refrigerate or freeze the cakes for 25 minutes to set the crumb coat.
16. After cooling, apply a generous layer of cream cheese frosting to the cakes, ensuring even coverage.
17. Press toasted chopped pecans onto the sides of the cake Scrape off any excess pecans from the bottom edge of the cake.
SHEET CAKE VERSION:
360g (3c) flour
13g (2 1/2t) baking powder
7g (1 1/2t) baking soda
13g (1T) salt
5g (1 1/2t) cinnamon
2g (3/4t) nutmeg
2g (3/4t) ground ginger
5 large eggs
220g (1c) veg oil
170g (2/3c) unsweetened applesauce
260g (1 1/3c) sugar
200g (3/4c) brown sugar
13g (2 1/2t) vanilla
440g (1 lb) Grated, finely chopped carrots
SHEET CAKE FROSTING
340g (12oz) cream cheese
120g (8 ½ T) unsalted butter
30g (2 T) sour cream
4g (1 t) vanilla
190g (1 1/2c) powdered sugar
4g (3/4t) salt
Follow mixing instructions above. Pour batter into a greased 9x13" cake pan & bake for 35-40 minutes. Cool, then frost.
CHAPTERS
0:00: Prep, mixing, baking
3:35 Flour of choice
4:54 Making cream cheese frosting
6:10 Frosting the cakes
#carrotcake - Навчання та стиль
When Bob Moore of Bob's Red Mill passed away, he left his company in his will to his 700 employees, who now run it as an employee-owned company.
Total respect to that!
Is that why they're charging exorbitant prices, 2-3x for the exact same product?
@@Cockdonut wtf are you talking about?
@@Cockdonut Probably, but they are good tho.
Based.
Don’t forget to keep those cake scraps so that you can make a home made cake stock - way better than store bought
OK, *that's* funny!
It's our family tradition to make cake soup every year after easter with the cake scraps. Yum!
I make mine with using coffee. 😂😂😂😂
Yes, and it will last 17 yrs in the freezer after
@@jonfree13 Sly little Chef JP reference there :)
I use coconut oil instead of vegetable oil when I make the carrot cake mixture (I heat it a bit in the microwave first to partially liquify it). This adds a hint of coconut flavor to the final result which I love -- just in case there are any other coconut lovers out there!
Such a good idea I was just thinking I’d want to use coconut instead of vegetable!
Did you add the recipe's amount of coconut oil in grams?
I made this for Eclipse Day 2024, and- to quote you- OH MY GOD! It was amazing!!!! This is a real hit Bri! I love how all of your recipes turn out wonderfully. Every single recipe is fire! I really appreciate the gram measurements, visual size, and education on the purpose of key ingredients. You rock, dude!❤️🇺🇸🙏🏿🔥🎉
As a construction worker, I gotta think a 1/4" V notch trowel over the frozen cake would be the best way to set the depth of the icing. Re-freeze, then smoothe with more icing and a flat edge for perfect, effortless, results.
I made this for Easter (the sheet pan version) and it was in fact the best cake I’ve ever baked. Recipe was very clear and easy to follow. Thank you!!!
I've only ever trusted my family recipe, but Brian is the one person worth trying his recipe.
THE “HEY WHATS UP” IS BACK 🎉🎉🎉.
I was waiting for someone to say that!! When it went away a little piece of my heart broke 💔 😢
Just baked the sheet pan version. got impatient and frosted it while warm-ish. It's impossibly good. 10/10
I missed the “hey what’s up?” and “let’s eat this thaaaaang” 😭 🙏
You could absolutely turn the sheet cake into a layer cake too by cutting an half and stacking. Another helpful tip is to put a few strips of parchment underneath the perimeter of the cake, so that if your cake stand gets a little frosted & messy, you just pull those out and the stand looks pristine
Made this for a big family Easter gathering and it got tons of compliments. Used some leftover frosting and green and orange food coloring to pipe on some things that almost looked like carrots!🥕
Omg I'm so happy you made this because I really love carrot cake! And thank you so much for making a 9x13 version. I have to adapt a lot of recipes to a 9x13 pan because that's all I have!
Thanks, Brian! I was wondering what to feed the Easter Bunny this weekend. This will be the perfect desert!
What's the $20 thing in your post? I've never seen that before
@@irenairena4782 It's a donation to the channel; you can post a type of comment that's a small "tip" to the creator
Totally agree Carrot Cake > Chocolate Cake. Can't wait to try this recipe, though I think I'll still stick with my pro move of creating a brown butter cream cheese frosting. Once you do that you'll never go back to standard cream cheese frosting.
Omg how do you make that??
I totally agree with you on the brown butter, cream cheese frosting. That would take this cake to the next level!
@@everg14 the lazy way is to buy dry evaporated milk powder and toast it in a pan until deep golden brown. Then add a Tbsp of that into any cream cheese frosting and it will taste like brown butter. The brown butter flavor comes from milk solids, and the dry evap milk is put milk solids
Oh, I like that brown butter idea. Sounds fire. Haven't thought of using brown butter in a frosting. Gonna definitely try that out.
I'm actually most excited for the sheet version. I've seen carrot cakes portioned into Mason jars (so think cutting out the cake with ring molds, and placing 3 layers separated by scoops of frosting into a jar), and I've been wanting to try a version at home as a way to gift friends individual portions of cake as a birthday gift or something instead of a whole cake. Thanks for the video-both versions look great!
Great idea. Thank you for sharing! Mini cakes...thoughtful gift
Carrot cake is one of my favourite food groups. I'm definitely making this one. This Bri guy knows how to put together awesome recipes. Thank you!
Carrot cake is the only food group as far as I'm concerned
putting it in its own food group is finally a good enough way to express how much I love carrot cake. thank you for your eloquence
The only word for this one is OUTSTANDING!
I just bought all the ingredients to make a carrot cake a couple of days ago! I was going to use a different recipe, but now I'll just go with yours.
Thanks!
Let us know how you like it.
Carrot cake is the best cake imo any day! And I’m a total chocolate addict!
This is beautiful- cannot wait to try it! 🧡 Your video-your techniques-superb!🌟
I love how the title says "Very Good" and not something like "Greatest In The World" or "Most Amazing Ever".
In addition to being a carrot cake recipe, this is a fantastic beginner's guide to making a cake look nice.
Carrot cake is one of my favourite cakes ever! I actually like the carrot strings but if they're semi soft. Texture is fantastic.
Carrot cake will ALWAYS be superior to chocolate cake imo. The spices, the nuts, the raisins and the cute little frosting carrots if they're on there.
Thank you so much. Love you man!
I made this. It is amazing and exactly as described! Great texture, flavor, and moisture, delicious frosting! Thank you!
We love this carrot cake recipe. It's perfection!
Perfect timing! I was looking for a carrot cake recipe. This looks delicious!
Love bobs red mill! I used to buy huge bags of their flour when i owned a dog bakery. Its the only flour i used...always consistent results.
I just made this and it is so good and so moist, thank you for the whipping tip, for the first time ever my cake didn’t have a dome in the middle.
That must be what's happening to mine! It domed and then fell 😮
What great footage. That caramel crumb looks so soft and moist and the icing is the perfect consistency for spreading. I can't wait to try it. Happy Easter you guys🐣
Thanks for doing the sheet cake version! i do agree that it would be so nice to have a pretty cake, but for Easter, i am homemaking everything and i just don't have time for all the steps, but maybe for my husbands birthday i will make the cake version! 🤩
Made this for desert on Easter (today) and it was AMAZING!!
Everything Brian does looks amazing. Gotta try this.
Made it this weekend, sheet pan version. It was pretty darn good! Thanks!
I didnt think to cut the outer layer. Thanks for the tip :)
Love carrot cake with real cream cheese frosting! Thanks.
Yay! The Hey What’s Up is back!!
Carrot cake is honestly my second favourite cake. I am absolutely going to have to try this recipe
Another perfect recipe! I used avocado oil, also didn't bother trimming the cakes because I was feeling lazy, still turned out very good.
I made the sheet cake recipe for a BBQ and it was a huge hit. Your recipes never let me down - thank you!
Yes dude!!! I love your baked goods. Legendary stuff - was so glad to see this pop up!
An alternative to cutting all that cake off is using cake strips. They’re pieces of cloth that you soak in water and wrap around your cake pan while it bakes. It makes your cakes rise evenly and prevents the sides and tops from browning too much
Agreed. They work very well.
Congrats on the Bob's Redmill Sponsor!!! I love their cornmeal for pizza crust and bread for sub sandwiches!! Happy Easter!!
They have 00 flour for pizza crust that really makes a big difference in thr final product.
We live close to Portland so we try and hits Bobs Red Mill whenever we are there. It’s a fun place to take visitors. They have a great cafe.
Oh Bri… carrot cake is my fav, but gotta have the pecans inside… not only that, but pineapple, coconut and raisins as well 🤪 cheers!
DUDE my girlfriend's birthday is tomorrow and I was going to make her a carrot cake, impeccable timing, your recipes never let me down Bri!
I made this verbatim and it was delicious. About 10 people had some and loved it. It was my first carrot cake and wasn’t hard at all. Give it a try - you won’t be disappointed.
Thanks carrot cake my favorite ❤️
Just tried this recipe but made cupcakes instead using the sheet pan ingredients list. All I can say is yum! I did use a different cream cheese buttercream but the flavours in the cupcake was amazing, and incredibly moist
I’m thinking of doing cupcakes too. How long did you bake yours?:)
Carrot cake is my favourite cake! Here in Portugal (and i think in Brasil too) we usually skip the cream cheese frosting and instead do a chocolate ganache on top and its amazing
That looks incredible! I will try this over the weekend.
Gorgeous cake. The ratio of cake to frosting is spot on.
Great Easter Cake. Thank you.
I love carrot cake. I've always liked Outback's carrot cake, but I went there yesterday and the carrot cake just didn't taste as good as I remember. I've have loved all your recipes I have tried, so I'm sure this recipe will be my go to for carrot cake from now on. Thank you for the video.
I immediately give a like because I know it's delicious!!! 👍😆😋
To line the cake pan you can fold the paper in half and again then into triangles as if to cut an old school snowflake craft. Once you have a folded wedge, flip the pan, put the point of the paper in the center and cut just before the edge of the pan. You will have an easy circle that fits the pan.
To cut the top off the cake layer, use the long serrated knife but only cut in a little then turn the cake continuously cutting in. After 2 turns you should be close to center and can complete a perfectly level cut. Also great to torte a cake (split one layer into two or three)
I like Bob's Red Mill products and consume them frequently. And...I kind of agree about carrot cake versus chocolate. I'll try this!
Woo hoo! The "Hey What's Up" opening is back. Don't know why, but that always makes me smile. :) And I LOVE carrot cake so I'm excited about this!
Hey what's up Briiii! This greeting at the beginning of the video was music to my ears after not hearing it for too long.
Wow! It looks gorgeous! I always put freshly squeezed limejuice in my frosting.
Interesting idea! I’m going to try it soon. Thanks ❤
can't wait to try it, your baked item recipes are excellent
this was so simple. Thank you. I have been craving carrot cake for a while now. Thought it would cost me an arm and leg
You could totally make cake pops with the trimmings and extra frosting
Carrot cake is so underrated
agreed
@@BrianLagerstromit's definitely my favorite cake.
underrated is so Carrot cake
I've never seen or tried carrot cake, it is hard to imagine what it would even taste like
@@frydac brown sugar, spiced cake with a rich cream cheese frosting
agree you seem to have the right frosting balance to the yummy cake part. i gotta try it.
Carrot cake is legitimately my favorite dessert, thank you for this recipe! Would you ever consider doing a pineapple upsidedown cake? I know it's old school but there's just something about that sticky gooey caramelized pineapple top that is SO GOOD
One of the things I appreciate about Brian's videos is provides the weight of everything, yet separates all ingredients for visual confirmation.
For the new cooks following along at home, just use 1 bowl where you can, keep on the scale, and zero out your scale after each ingredient. Fewer bowls and cups means less to clean.
My wife uses a bundt pan for her carrot cake. It eliminates so much work and gives the nuts ample coverage. Plus, it’s easier to slice. God, it’s so good!
Omg, love the cake, made it , love it, screwed up first time, didn't cook long enough, collapsed, the next day AGAIN, and so glad i didn't give up, so tasty, tag you on insta. Been making your recipes. Thank you for the tips, easy for beginners. ❤
I'm so glad the cake itself had no nuts. I love carrot cake but I'm allergic to nuts and yet everywhere I go the cake has nuts. It's not called "carrot/nut cake". Nuts outside weren't necessary but I can scrape it off
I’m definitely giving this a go this weekend !
I use a juicer when I make carrot cake. I reduce the sugar because it tastes sweeter and I add back all the carrot pulp so nothing is wasted.
This is 100% my method also. The juicer just makes a super fine carrot pulp that integrates well with the rest of the ingredients
Absolutely incredible
Bob's Red Mill recently released a 00 flour. Just picked up a bag but still had a little of the older version to finish off. Can't wait to give it a try. Guess I need to make some pizzas!
i'll try the sheet cake... looks way easier and still delicious
Was just trying to figure out what to make for our Easter dinner dessert! Thanks, dude 👍
It's not an Easter cake that holiday is pagan. In my younger days more than 30 hrs ago I made it for numerous occasions all year round. I started as a baker very, very young and eventually ventured into gourmet food preparation.
@@ann1954ful Easter is not pagan.
Your carrot cake looks delicious and beautiful! Thanks for all the tips! Can't wait to try it. That said, I wonder if I would have your patience to refrigerate the cake several times to get the frosting just right. I'm not sure. Glad you showed both the layered and sheet cake versions.
You can start in the morning or cool the cakes overnight and trim/layer/frost the cake the next day.
@@NovaPrincess Thank you so much for the guidance. Unfortunately, it is not as simple as you think. First, once the cake has rested for one hour at room temp after baking, you need to put it in the freezer for a minimum of 30 minutes but two hours is recommended. (Though, I agree that step can be completed the day or night before.) Second, you need to freeze the cake again for 15 to 20 minutes after trimming. Third, once the crumb coat is applied, allow it to set in the fridge or the freezer for 25 minutes prior to proceeding with the final frosting and decorating. Therefore, this is a multi-step process with various resting periods in the freezer and/or refrigerator in order to nail the frosting. So yeah, this requires a whole lot patience even if you start it the night before. I appreciate your suggestion, though.😊
@@LaPerledesAntilles1804I made this cake myself for 2024 Solar Eclipse Day. I cooled my cakes out of the oven on my counter for 1 hour. Then I covered them and put both the cakes and frosting, I made while cakes were cooling, in the fridge overnight.
The next day, I got my cake holder and cake cardboard rounds in the mail to finish decorating and to be able to properly store my cake. It was easy to pull out the cooled cakes, trim them, and return them to fridge for a bit while I finished preparing my cake container and the cake cardboard for decorating. I removed my trimmed cakes and started decorating. I got all the way to the crumb coating and put it back in to cool one last time. Finally, I finished the frosting and decorated with nuts. My cake looks amazing!!! It was more than worth the effort. It's the best looking and tasting cake I've made this year. I also made cupcakes with some extra batter I had. So I also made carrot cake cupcakes on night one (they went in the oven after the cakes came out of the oven on night 1). I also stored my cake scraps. To top it off, this two-day process allowed me to keep my kitchen immaculately cleaned because there are several waiting/cooling periods. I also work from home and can easily frost a cake between meetings.
Professional cake makers often do a multi-day process as well. For a cake as professional-looking as mine turned out, I'll gladly do a two-day process.
In short, it's an easy process overall and is worth the professional-level outcome; split into two days if needed.
adding a bit of orange zest changes it all for good, thx for the recipe, cheers from Mexico 🌮🌶🍅🥑🌵
This looks delicious! I've already made cupcakes (and the traditional lamb-shaped cake) for this Easter but I'll totally save this for a future Easter.
Speaking of Easter, please do some more recipes with lamb! Leg of lamb and shanks. ♥️
A little trick to help "clean" the rotating plate :
Put 4 strips of parchment paper to create a square on the plate, then the cardboard then the cake.
This way when you finish frosting and "pecaning" the sides, you just have to remove the parch and there you go !
I've always wanted to try a *good* carrot cake, thanks for sharing this daring recipe, it really looks gorgeous and luxurious. 🤤
Thanks Brian
This is so interesting! I've never tried sour cream in the frosting, I usually use a teaspoon or two of lemon juice to help keep it tangy rather than overly sweet. The only downside is that the frosting is a bit softer and looser but I'll definitely have to try the sour cream next time.
My grandma used to use Gerber carrot purée when making her carrot cake. Always was amazing.
I tried going an extra step with a carrot cake by making one first then dehydrating the cake and grinding it up and then submerging it in oil, which is left to infuse then used to make another carrot cake. I never actually made the cake, just the infused oil😊
Thank you! Your confetti cake became a requirement for my daughter's birthdays.. I see this one becoming a requirement for my wife's birthdays.
Very similar to my favorite carrot cake recipe. Carrot cake is by far the best possible cake haha. I’m a fan of the nuts, raisins and a little shredded coconut inside and I use toasted coconut on the side instead of the pecans. Still looks amazing and I wish I had some rn haha
I've been meaning to work on my layer cake game...perfect excuse for this weekend!
I forgot how much i loved my grandmothers carrot cake with cream cheese frosting and oml im going to have her make it for my birthday in two weeks. And then save this recipe and see the difference
Have a wonderful and blessed birthday! And hug your gran, please. They're special!
@@simontemplar3359Thank you! And i will give all my grandparents a big hug for ya!
Hi Bri i love carrot cake its my fave and the only cake i can make without stress without chocolates... i know brownies are seasy peasy too but i love mixing shredded coconut in the batter ...i dont put ginger tho...thanks for the reminder i will make this on Sunday Easter.😋😋😋😋😍😍😍😍🙏🙏🙏🙏
I’ve heard of crumb coats before in other UA-cam channels but never knew what that meant or the purpose of it - thanks for teaching me 😊
Gracias 😮
you da man! my next goto cake ❤
Oooo a carrot cake recipe my fav
I sort of can't believe that King Arthur AP flour stopped working for you, and I kinda want to see you do a non-sponsored comparison video of different brands of AP flour. KA is like the gold standard mill.
Thanks!
Gracias ❤
A bench scraper and an offset spatula would make decorating easier. Looks delicious either way though 🤤
I've watched countless cooking and baking videos on UA-cam. Brian is the *only* chef I've seen lick the spoon/spatula. 🤪
My secret ingredient for moist and goee is a can of diced pinaple drained but not squished :)
NOOOO! No pineapple in the carrot cake! 😂
Can’t wait to give it a go.
Old title is legit, carrot cake is the best ever lol
This is a good recipe and could be perfected by grating the carrots on the nutmeg side of a box grater. OXO Soft grips is very great for the price.) I also add chopped English walnuts and fresh Maui white (low acid) pineapple cut into raisin size pieces. Cinnamon and nutmeg and clove(just a little clove.) Garnish with strawberry halves stuck on top in the icing. (I am a carrot cake expert.