15 Jul Homemade Moist Carrot Cake with Cream Cheese
A delicious Homemade Moist Carrot Cake with Cream Cheese Frosting
My favourite and easy homemade moist carrot cake with cream cheese frosting will make you look like a chef
My Homemade Mois Carrot Cake with Cream Cheese Frosting recipe is divine and easy to make. You might think I have some skills for cooking but I really don’t. In fact, I tend to cook very easy recipes and I have a hard time decorating a plate. I guess we all have our talents and cooking is not necessarily one of mine. However, I do not give up! I try to create easy recipes for you guys in case you are exactly like me. I’ve always loved to cook and being in the kitchen is something I truly enjoy.
At first, I was quite skeptical about sharing my Homemade Mois Carrot Cake with Cream Cheese Frosting recipe. Yet, so many people LOVED it and kept on eating it over and over again. Therefore, not sharing the recipe would have been selfish because I do care about your bellies being satisfied. In just a few steps, you get this amazing carrot cake full of delicious cream cheese frosting and a very moist dessert.
A simple trick when making this homemade carrot cake
The ingredients and steps for this recipe are quite easy. However, it took me a little while before I could fully understand how to cook this cake. With that being said, your oven has a lot to do with the time and program you will chose for this carrot cake. Since the texture is very moist, you may have the impression that your cake is undercooked. To check if everything is ready to be out of the oven, use a thin skewer as a tester and insert it in the centre of your cake. If it comes out clean, your cake is ready!
- 2 cups of flours
- 4 eggs
- A pinch of salt
- 1/4 tsp of nutmeg
- 1/4 tsp of ginger
- 1/4 tsp of cinnamon
- 1/2 tsp of vanilla extract
- 2 tsp of baking powder
- 3/4 cup of vegetable oil
- 3 cups of carrots
- 3/4 cup of brown sugar
- 3/4 cup of buttermilk
- 1 cup of walnuts
- 1/3 of whipped cream
- 1/2 cup of cream cheese
- 1/2 tsp of vanilla extract
- 1/4 cup of butter (room temperature)
- 1/2 cup of powder sugar
Mix together the flour, salt, nutmeg, ginger, cinnamon and baking powder.
In a different bowl, add the sugar, vegetable oil, buttermilk and add the eggs one by one.
Then, transfer the dry mixture to your eggs mixture. Add the carrots and walnuts and mix everything perfectly.
To have a final result like mine, divide the batter between two buttered and floured cake pans and bake until done. Make sure to put your cake in the oven once your oven is ready and pre-heated. I had to cook mine for about an hour at 350 f.
How to make your frosting
When you make the cream cheese frosting, you will notice how this step is probably the easiest. First, add your whipping cream in a VERY cold bowl and whip it until it becomes stiff. In a different bowl, mix all the other ingredients.
Add your whipped cream to your cream cheese and mix everything. Finally, when everything becomes creamy with a nice texture, store your bowl in the fridge.
*Tip: Very important to wait until your cake cools down to put the frosting on top. If you don’t, everything will simply melt! The key is to be careful and patient. Also, to decorate your cake, cut the bottom part on top before adding the frosting. This way, your carrot cake will stick together when cutting it.
Once again, 1 ou 2 cocktails created the perfect drink
I love posting a food recipe when I’m collaborating with 1 ou 2 Cocktails. We always find the right drink to match my recipe to allow you to have the perfect combo. This time, they made an almond coffee with herb liqueur, orgeat syrup and whipped cream. This great drink was served in the Swirl clear glass from Structube giving it a chic look. Find the recipe here!