Recipe

Carrot Cake Recipe

Add Step-by-Step Photos	Ahmed1 / All my dishes 8 months ago Thanks to my friends Sunny and Cakelady as there advice of the apple addition gave the cake a moist incredible texture. Prep:20m Cook:40m Servings:10	Ahmed1
	moist fruity spicy

adding oil

beating flour

folding carrots

baked

splitting

Different decoration

different decoration

Add Photos

Does this look good? Yeah! / Nope

Fans

cakelady

sunny

nakedchef

virtualste

zena824

Ingredients

110 grams pecans, toasted and coarsely chopped

300grams raw carrots finely grated

60 grams apples finely grated

2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 ground nutmeg

1 1/2 teaspoons ground cinnamon

4 large eggs

300 grams granulated white sugar

1 cup vegetable oil

2 teaspoons pure vanilla extract

Cream Cheese Frosting:

57 grams unsalted butter, room temperature

8 ounces 227 grams cream cheese, room temperature

230 grams confectioners’ sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

Finely grated lemon zest of one lemon

Directions

Preheat oven to 350 degrees F and place rack in center of oven. Butter or spray two - 9 x 2 inch 23cm cake pans and line the bottoms of the pans with a circle of parchment paper.

Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, nutmeg and ground cinnamon. Set aside.

In bowl of electric mixer, with the paddle attachment, beat the eggs until frothy . Gradually add the sugar and beat until the batter is thick and light colored . Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated.

Fold in the grated carrots, apples and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Frosting:

Beat cheese and butter together till light and fluffy. Gradually add confection’s sugar till all combined then add the lemon zest and vanilla and beat again.

To assemble: Split each cake in half. Place one half onto your serving plate. Spread with about a third of the frosting. Gently place the other half, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts or toasted coconut. You can leave the 2 cakes without splitting and use each as a layer.

Recent Gawkers

rickjet

jessique

tarcy

kendi25

virtuals

lvogense

maryeliz

silviapi

debwin

mumtazca

jnis

analot

Not quite what you're looking for? See more Dessert / Cakes

Or see more just like this

Comments

trackwidow 8 months ago said:
This looks very good. I love carrot cake. I'm sure the apple is a nice addition to it.

tcvillegas 8 months ago said:
Hi Ahmed. I use crushed pineapples and even use its juice in place of the apples for the cake to be really moist and flavorful. I sometimes use a rich butter icing in place of the cream cheese frosting for a different flavor. Really like how you decorated your cake. Really nice.

cakelady 8 months ago said:
Way to go Ahmed! Looks absolutely wonderful. I can't wait to try it!

ambus 8 months ago said:
Ooooooh,I love carrot cake.And that looks so incredibly delicious I want to start making it right now.

debbie919 8 months ago said:
What a beautiful cake! I also have always used the crushed pineapple and juice, but love the idea of the grated apple instead. Great post, thanks!

michellem 8 months ago said:
Here you go again with your wonderful step by step pictures and another great looking recipe. I appreciate all the time you put into your postings. Thank you!! Does your family enjoy all of your treats? I am sure they do...

berry 8 months ago said:
Hi Ahmed... Do you Have you a cake shop? wow... (every day you surprise us), If one day we visit Cairo, sure I would like to visit your cake shop...

sunny 8 months ago said:
Thanks for sending me this. I noticed it earlier and was in a hurry so did not stop. I'm printing it out now. = )

wynnebaer 8 months ago said:
Yummy...I must try making this with apples...I have always used pineapple as well but the picture looks incredible...Thank you.

wynnebaer 8 months ago said:
I use a can of crushed pineapple, juice and all. I do like the idea of apples though and will try it the next time I make carrot cake. I also like the pecans. I usually use walnuts. Has to be one of my favorite cakes.

cakelady 8 months ago said:
I tried this one out and really liked it. The apples are a nice touch. What kind of apples did you use? I used green grannysmith.

zena824 7 months, 3 weeks ago said:
Awesome cake.......great post..

nakedchef 7 months ago said:
I never say no to carot cakes, thanks alot for this recipe, great picture too

lohashim 3 months, 3 weeks ago said:
Hi AHMED ,I add 1 cup sliced canned pineapple instead of apple and it is very moist and tender.Have you tried it?

jnis 2 months, 1 week ago said:
Hi, will there be 4 layers altogether? Thanks.

maryelizlawson 1 month, 1 week ago said:
This looks wonderful. I have recently been given an abundance of carrots and am looking for a wonderful moist recipe. Do you think these cake layers will freeze well? Thanks!

virtualsteve 2 weeks, 3 days ago said:
Absolutely brilliant carrot cake, and I received compliments from all who ate a piece - from my yoga teacher to my outlaws. Thank you. :)

Add a Comment