[NEW] Low Effort Carrot Cake That Anyone Can Make 2020

Low Effort Carrot Cake That Anyone Can Make

Likes: 36552 – Dislikes: 232

This moist (say it with me: “moist”) carrot cake could be one of the greatest and easiest cakes you will ever make, it’s arguably one of the most underrated cakes in the game. Its simplicity and deliciousness are off the charts and you will not go wrong in making the moistest (yes, I said it) cake you will ever have.

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Ingredients you’ll need:
Cake Ingredients –
– Oil Spray
– Parchment paper
– 2 cups (280 g) all-purpose flour
– 1 cup (200 g) granulated white sugar
– 1/2 cup (115 g) dark brown sugar
– 1/2 cup (115 g) light brown sugar
– 1 tsp (3 g) ground ginger
– 2 tsp (5 g) ground cinnamon
– 1 tsp (4 g) fine sea salt
– 2 tsp (7 g) baking soda
– 1/2 tsp (1 g) nutmeg, grated
– 4 large eggs
– 2 tsp (7 g) vanilla extract
– 1.25 cup (295 ml) vegetable oil
– 1/3 cup (55 g) golden raisins (optional)
– 3 cups (250 g) carrots, grated
– 1 cup (125 g) pecans or walnuts, lightly crushed

Frosting Ingredients –
– 8 oz (225 g) full fat cream cheese
– 1.75 cups (220 g) powdered sugar
– 3/4 cup (60 ml) heavy cream
– Pinch salt
make cake
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48 thoughts on “[NEW] Low Effort Carrot Cake That Anyone Can Make 2020

  1. Kat Shoebox says:

    This is by far the BEST carrot cake I have ever eaten! I have always felt that carrot cakes are too overly spiced when buying a piece at a restaurant or bakery, but your recipe blends all the ingredients into a perfect tasting cake. It is also the first cake recipe I have tried to bake in years. Thank you so much for sharing it and hats off to you, Chef Weissman!

  2. Mapacherben says:

    I did this cake for a friend's birthday following the instructions and I only have to say Thank you, this is the best carrot cake that I have ever made, my friend was very happy and said is an awesome cake. So I have to say thank you.

  3. N L says:

    Small tweaks I'd make to the recipe:
    TIP 1: When making the batter, I didn't need to add any excess milk. The cake batter will be somewhat tight, but once you add the carrots and mix it up, the excess water will loosen it up perfectly. ( At least this was my experience, results may vary due to absorption rates as Joshua said )

    TIP 2: I would do either 3/4 cup of walnuts/pecans OR 1/2 cup of walnuts/pecans INSTEAD OF original 1 cup of walnuts/pecans. Nutty flavour is slightly overpowering the carrots. If you like it like that though, do the entire 1 cup. If you want it they way I prefer ( more balanced), go for the 3/4 cup. If you want it more carrot-y, do the 1/2 cup.

    TIP 3: For the frosting, I'd do 1/4 cup of heavy cream INSTEAD OF original 3/4 cup of heavy cream. I tried 1/2 cup of heavy cream, and even that was too watery IMO. ( Sour cream texture I guess?)

    TIP 4: To make dark brown sugar, I added 1/2 light brown sugar and blitz it in the food processor to get it loose, then poured in 1/2 tbsp of molasses and blitz until evenly distributed. Another way is the same process but add 1/2 cup granulated sugar, don't need to blitz, then add 1/8th cup molasses, and then blitz. Boom! Dark brown sugar!

    TIP 5: If you're making this entire recipe into 1 large cake instead of 2, it'll have to go for at least 50 minutes for those doing it that way. By the time the cake is cooked through, the edges will be crispy though, so for the absolute best results, do what Joshua did in the video.

    TIP 6: If you're using salted butter for the caramel sauce, I'd do 1/2 a tsp instead of 1 tsp of kosher salt. Also, wait for the sauce to cool for the best result. Mine turned out great – great flavour and small punches of saltiness.

    The cake was very moist and delicious, frosting was great, and caramel was B-O-M-B. Good recipe

  4. swkenyon1 says:

    The sugar in this recipe is silly. Light brown sugar is granulated sugar with molasses added, dark brown sugar adds more molasses. Light brown sugar is 1 cup of granulated white sugar plus 1 tablespoon of molasses. Mixed with your fingers. Dark is 1 cup of white sugar and 2 tablespoons of molasses. The other thing that is nice about making your own brown sugar this way is you don't need to worry about your stored brown sugar turning into a rock. Just make what you need when you need it. This recipe calls for 4 cups of white sugar and 1.5 tablespoons of molasses.

  5. triceranaps says:

    Made this with the kids. Fun to make, and everyone loved it. Unfortunately, I have a smooth brain and left it covered with foil on the table instead of refrigerating. Cream cheese molded, so we had to toss almost half of it.

  6. sumayah says:

    I made this for my brother's birthday (a die hard carrot cake enthusiast) ..he hasn't tasted it yet even though his birthday was on the 12th of Feb lol but there might not be any left for him hehe. I actually hated carrot cake but this recipe is delicious!
    I didn't have two small round cake tins, made do with one big square one, so I baked for an additional 15 mins (an hour) and then cut in half – turned out brilliant!

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