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Posted On July - 10 - 2017 Comments Off on Delicious and Healthy Carrot Cake Recipe

If your family loves sweets and you can’t seem to make them stop, you can at least take matters into your own hands and bake your own desserts. Home-made sweets will always be healthier than store-bought candy, cakes, cookies and what have you, and you can even mess with the recipes a little in order to reduce fats or sugar. The cake that takes the cake for healthiest home-made dessert is the much-dreaded carrot cake; but the stigma of this dessert has to go away, and you can try the recipe below to prove it. It is a longer recipe, so start preparing it one day before you need it.

Carrot Cake Recipe

The prep time for this delicious recipe is merely 35 minutes, but the cake layers will have to be inactive for 24 hours as you will see, after which the baking time is one hour. First, let’s see what ingredients you will need: 2 cups of granulated sugar, 4 whole eggs, 2 teaspoons of baking soda, 1 1/2 cups of vegetable oil, 2 cups of pastry flour, 1 teaspoon of salt, 3 cups of finely ground carrots – raw, 2 teaspoons of cinnamon – ground, 4 ounces of chopped walnuts, 12 ounces of cream cheese at room temperature, 1 1/2 pounds of powdered sugar, 2 ounces of margarine at room temperature, and 1 tablespoon of vanilla (extract, fresh or syrup).

The Cake: On the first day, you have to prepare the cake layers, so they can rest. Mix the eggs, sugar and vegetable oil in a mixing bowl. Take another bowl and add baking soda, salt, cinnamon and sifted flour in it. Take this second mixture and slowly fold it into the wet mixture, careful to avoid lumps; next, fold in the chopped carrots and nuts. When the mixtures is well blended, divide it in three and pour it evenly in well greased cake layer pans. Bake them for 50-60 minutes in the preheated oven and after removing, let the batter rest in the pans for one hour; afterwards, reverse the layers on plates but leave them in their pans. Store them in a cupboard until the next day.

The Filling/Incing: Take your largest mixer bowl and add the cream cheese, margarine, powdered sugar, and vanilla; mix them at medium speed until they are well blended and have an even texture. You can refrigerate it for a few hours to get colder.

The Prep: Take the cake layer pans and turn them upside down, gently tapping on the bottom with some utensil; they should come right out without getting ruined; add one layer of filling evenly, then take the next layer and repeat. Make sure you have enough filling to use as frosting as well, but you can use your imagination and use other things as well, such as walnuts, sugar frosting, and so on. Bon appetit!

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