How to make carrot cake easy moist carrot
cake recipe
Hello and welcome back to In the Kitchen with
Matt, I am your Host Matt Taylor.
Today I am going to show you how to make carrot
cake, mmm yummy I love me some carrot cake.
Carrot cake is probably the most nutritional
cake out there, not really there is so much
sugar in this, but that's okay it is super
easy, super yummy, if I can do it, you can
do it, let's get baking.
First we are going to preheat our oven to
350 degrees F. Also down below in the description
box I am going to post all off the ingredients
and the amounts.
So first what we are going to do is we are
going to take our 4 large eggs, and put them
in a large bowl.
We are going to add our cup of canola oil
or you can use vegetable oil, great.
And our 1 and 3 fourths cups of white granulated
sugar, yep that is a lot of sugar, love me
some sugar, and then our 1 tsp. of vanilla
extract.
And now I am going to add my carrots, and
now since I was a little bit lazy I just bought
the baby carrots that were already peeled
for me and then I put them in my food processor,
and then I got enough for two cups, or you
could just use normal carrots and you can
peel them and you can shred them.
Go ahead and add that in there.
And then this recipe calls for some smashed
up pineapple, this is about a cup worth of
mashed up pineapple, put that in there.
You do not have to add the pineapple if you
do not want to, but you should.
Go ahead let's turn this on and mix it a little
bit, that is good enough.
Now let's work with our dry ingredients I
have 2 cups of all-purpose flour, we are going
to add a half of a tsp. of salt, one tsp.
of baking powder, 2 tsp. of baking soda, and
two tsp. of cinnamon.
And lets just take a whisk and whisk this
all together, or you just throw this all in
your sifter and sift it all together if you
want, but the whisk works just fine.
And now let's come back over to our mixture,
now for this I am going to stop using my mixer,
and then I am just going to fold in my flour
mixture, with a spatula.
Don't want it to be over mixed, scraping our
sides until it is all incorporated, just like
that, nice.
Now I have a 13x9 pan here, and I put some
parchment paper on the bottom, I also greased
the sides, I also sprayed the parchment paper
with cooking spray, it's probably over kill
let me tell ya, but, the last thing I want
is for my cake to stick.
All right let's go ahead and take our cake
batter, and put it in there, yeah carrot cake,
using our spatula to scrape out all of the
goodness in there, woohoo.
Alright and now it is ready to be baked, we
put this in our oven 350 degrees F, and we
are going to bake it for a total of about
45 minutes, and we are going to check it after
about 20 minutes and then we are going to
rotate it 180 degrees.
And then how you know when it is done is you
will poke a toothpick in it, and when it comes
out clean ready to go.
All right once you take it out of the oven
it will look like this.
Now we want to let it cool for about 10 to
15 minutes at this point.
Now this wound up taking 38 to 39 minutes,
before it was done, I know I mentioned 45
it could take up to 45 minutes depending on
um depending on your oven.
I would say check it after the 35 minute mark
with your toothpick and see where you are
at.
And now while our cake is cooling we are going
to go ahead and make our cream cheese frosting.
I have one 8 ounce thing of cream cheese that
has been softened at room temperature, ah
1 quarter cup of butter unsalted butter, and
then I am just going to cream these together.
All right something like that.
And then we are going to go ahead and add
our powdered sugar, or icing sugar, or confectioner's
sugar, all the same thing.
Usually I will just add the powdered sugar
a little bit at a time.
And now let's scrape the sides, and give it
a little mix.
And there we have it some amazing cream cheese
frosting that we can put on our cake.
All right now most of the time I am going
to just leave my cake, in this container,
put the frosting on it, and then make cuts
and then serve it out of this, but let's say
you want to, let's say you have a rectangle
cake board, and you want to get it on there
before you frost it, um sometimes it makes
it easier to serve when you don't have the
walls of your pan in the way.
So what I am going to do after it has been
sitting for fifteen minutes, I am just going
to take this wire rack, and we are going to
go upside down with it, and then you will
take your parchment paper off, and you could
just let it cool further upside down like
this, then you would take your cake board,
put it right there, and flip it back over.
And now we just go ahead and put our cream
cheese frosting on the top once the cake has
cooled.
All right once you are done frosting it's
ready to go.
I am going to go ahead and cut into this,
oops, there we go, and show you what it looks
like.
What I normally do is I cut the cake close
to the width of my spatula, just makes it
easy.
The first cake is usually the hardest to get
out, when it is inside the pan, let's see
what we can do here, careful does it yeah,
nice, got a little bit of pineapple right
there, look at that, yummy.
All right the carrot cake is done, turned
out fantastic, it was really easy to if I
can do it, you can do it, go out there and
bake your own.
I am Matt Taylor this has been another episode
of In the Kitchen with Matt, thank you for
joining me, as always if you have any questions
or comments or requests, put them down below
and I will get back to you as soon as I can,
thumbs up, down in the corner push it, don't
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out my other videos.
Take care, time for me to dive into this,
oh yeah, so excited, mmm, mmm, mmm.
