![]() ![]() Cover it with plastic wrap and refrigerate until ready. The cake batter can be prepared up to a day in advance. ![]() You can add more spices other than cinnamon, too! Give nutmeg, cardamom, and allspice a try.Add craisins, shredded coconut, and/or chocolate chips to the batter for more textures and flavors.Otherwise, the cake might fall apart during slicing. Refrigerate it for about 30 minutes to help the frosting firm up. Chill it in the fridge for 20 to 30 minutes to help firm it up. If the cream cheese frosting is too runny for piping, add more powdered sugar, 1 cup at a time.Pre-shredded carrots are tough and dry! Use a box grater or, if you want to make things easier, use the food processor. I personally love adding pineapples because they add such a wonderful tropical flavor! For an extra moist cake, mix in 1 1/2 cups of applesauce or crushed and drained pineapples.Lightly coat the nuts in flour to keep them from sinking to the bottom of the cake.For an even deeper flavor, toast the nuts in the oven for 6 to 8 minutes at 350 degrees Fahrenheit.If you’re not a fan of pecans, try walnuts instead. The nuts are optional in both the cake and the frosting, but they really add such a nice texture and flavor.It also has a deeper flavor than regular sugar. Brown sugar contains molasses which adds moisture to the cake. For an extra moist carrot cake, use a mix of granulated sugar and brown sugar.I like to both grease AND line the pans with parchment paper for the easiest cake release. If you don’t have one, then use the spoon-and-level method: spoon the flour into the measuring cup, and level it off with the back of a knife. The best way to measure the cake is by using a kitchen scale.Correct measurement can make or break your cake! Using more flour will make it too dense and dry, while using less might make the cake fall apart. They’ll blend much easier with the rest of the ingredients. Use room temperature ingredients, particularly the eggs, butter, and cream cheese.If your frosting ends up too sweet, add a splash of lemon juice to contrast it. Powdered Sugar – It’s what gives the frosting a stiff, pipe-able consistency.The salt in the butter will balance out the sweetness. Butter – Use salted butter as this frosting contains a lot of sugar.Also, be sure it’s at room temperature, or your frosting will be lumpy. Cream Cheese – Use blocked cream cheese, not cream cheese spread.Chopped Pecans – For extra flavor and crunch.Grated Carrots – It isn’t called carrot cake for nothing! Shred the carrots yourself as pre-shredded ones are hard and dry.Don’t use too much, though, or your cake will be greasy. It’s essential to make the cakes wonderfully tender and moist. Vegetable Oil – While other cakes call for butter, carrots cakes require oil.They also help make the cakes rise, and add richness, too. Eggs – For binding the ingredients together.Salt – To enhance the flavors of the cake.Ground Cinnamon – This warming fall spice gives this cake such a comforting flavor.Be sure your baking soda is still active by stirring a teaspoon of it with a little bit of vinegar. Baking Soda – The leavening agent that makes the cakes rise.Paula Deen’s uses granulated sugar, but you can also use a mix of granulated and brown for extra moisture and flavor. Sift the flour, along with the other dry ingredients, to create a smooth batter. All-purpose is fine here, no need to get cake flour. All-Purpose Flour – The base of the cake that gives it structure.So if you’ve only ever had carrot cake with pineapples (and maybe didn’t love it), I highly recommend trying this recipe. So while it’s sweet, you don’t get that fruity undertone.ĭon’t get me wrong, I love pineapples! But I find they distract from the carrot and pecans. Unlike some recipes that include pineapple, this is pure carrot. Paula Deen has so many incredible recipes.īut when I need an impressive dessert, this carrot cake has my heart. That includes birthdays, anniversaries, and rainy weekends at home. So you can serve this Paula Deen carrot cake recipe on any occasion. From the sweet, lightly spiced taste to the fun texture and tangy frosting, it’s a dessert dream.Īnd no, it doesn’t taste like carrots at all. ![]()
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