Mother-of-all Carrot Cakes | Moist cake sheet & balanced cream cheese frosting

0:00 Intro0:43 Grating carrots2:10 Carrot Sheet4:53 Cream Cheese Frosting8:24 AssemblyWe all love carrot cakes! This is my take on a classic carrot cake. Ple...

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cake: ① Add eggs & light brown sugar into a bowl and whisk. ② Add the grapeseed oil & mix. ③ Add the dry ingredients (Cake flour/almond powder/cinnamon powder/baking powder/baking soda/salt) and mix well. ④ Add all the rest (pecans, walnuts, raisins, carrots) and mix. ⑤ Pour into the pan and bake for 45~50mins at 165℃ (Pre-heat to 165℃). Adjust the baking time to suit your oven and taste. Stick in a wooden rod to check if any wet batter comes out – if so, then bake further. ⑥ Place the carrot cake onto a cooling rack and let it cool completely. ⑦ Slice it into 3 sheets of 1.5cm thickness.

Step 2

① Make sure the cream cheese and butter is at room temp (20℃)

Step 3

② Smooth out the cream cheese by lightly beating it.

Step 4

③ Sift in the sugar powder and mix.

Step 5

④ Smooth out the butter and add it in.

Step 6

⑤ Add in the lemon zest, followed by heavy cream.

Step 7

⑥ If you find that the frosting is a bit too runny, then put it in the fridge to harden it up a bit.

Step 8

⊙How to store⊙

Step 9

Store the finished carrot cake in the fridge up to 5 days. It’s best to store in an air-tight container so it doesn’t dry out.

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