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Best-Ever Carrot Cake Recipe (And Cream Cheese Frosting) - Gemma's Bigger Bolder Baking

This document provides a detailed recipe for the Best-Ever Carrot Cake, including ingredients, preparation, and baking instructions. It serves 12 people and features a cream cheese frosting that can be colored for decoration. The total time for preparation and cooking is approximately 1 hour and 50 minutes.

Uploaded by

mehrnoosh.fardin
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23 views1 page

Best-Ever Carrot Cake Recipe (And Cream Cheese Frosting) - Gemma's Bigger Bolder Baking

This document provides a detailed recipe for the Best-Ever Carrot Cake, including ingredients, preparation, and baking instructions. It serves 12 people and features a cream cheese frosting that can be colored for decoration. The total time for preparation and cooking is approximately 1 hour and 50 minutes.

Uploaded by

mehrnoosh.fardin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Best-Ever Carrot Cake Recipe (And Cream Cheese Frosting) 4.

58 from 833 votes

Prep Time Cook Time Total Time


40 mins 1 hr 10 mins 1 hr 50 mins

Years of testing and tasting has led me to the Best-Ever Carrot Cake recipe — and now you can make
it too!

Course: Dessert
Cuisine: American
Servings: 12 people
Author: Gemma Stafford

Print Recipe
Ingredients
Best-Ever Carrot Cake
4 large eggs, room temperature
1 ¾ cups (14 oz/395 g) granulated sugar
1 ¾ cups (14 fl oz/395 ml) vegetable oil
1 teaspoon vanilla extract
2 ¾ cups (14 oz/395 g) all-purpose
3 teaspoons baking powder
1 teaspoon cinnamon
14 oz (400g) carrots , peeled and finely grated
½ cup (4 oz/115 g) raisins
1 recipe Best-Ever Cream Cheese Frosting
Orange and green food coloring

Instructions
1. Pre-heat the oven to 340°F (170°C). Grease and line a 9” springform pan. Set aside.
2. Using a stand mixer (or electric hand-mixer) whisk together eggs, sugar, oil and vanilla extract on High speed until very thick,
about 3 - 4 minutes.
3. In a separate bowl mix together the flour, baking powder, and cinnamon and stir on Low speed into the egg mixture.
4. Lastly, add in the grated carrots and raisins and mix in until well combined.
5. Pour mixture into the pan and bake for 70 - 80 minutes, or until a skewer comes out clean.
6. Leave to cool in tins for 10 mins then turn onto a cooling rack.
7. Take about ½ cup (4oz/115 g) of cream cheese frosting frosting and color half with orange food coloring and the remaining
with green. Put into piping bags fitted with small round nozzles. Set aside.
8. Cut the cake into 4 layers and spread the cream cheese frosting in-between them saving some to spread on top of the cake.
9. Using the colored frosting pipe carrots on top of the cake. (See video for step by step tutorial)
10. You can cut and enjoy the cake straight away or store it covered in the fridge for up to 4 days. Before serving allow it to sit at
room temperature for at least 60 minutes.

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