Difficulty: Intermediate
Dessert
Carrot Cake
Prep Time: 30 min
Cook Time: 45 min
Difficulty: Intermediate
This carrot cake proves that chocolate isn't always the answer. Look no further than this delicious recteq Carrot Cake recipe, made with all fresh ingredients, for a delicious holiday-worthy cake.
Instructions
- Step 1: Preheat recteq to 350°F.
- Step 2: In a stand mixer, combine the eggs and sugar with a paddle until yellow and frothy. Add the oil, vanilla, and cinnamon and mix for 1 minute.
- Step 3: Add the carrots, raisins, and walnuts and mix until incorporated.
- Step 4: In a small mixing bowl, combine the flour, salt, and baking soda.
- Step 5: Add the flour mixture to the stand mixer and mix on a slow speed, just until combined.
- Step 6: Line two 9 inch baking pans with parchment paper, and divide the carrot cake mixture between the 2 baking pans.
- Step 7: Bake for 35-45 minutes until a toothpick inserted into the middle comes out clean. Allow the cakes to cool completely.
- Step 8: To prepare the icing, add all ingredients to a stand mixer and beat until smooth.
- Step 9: To assemble the cake, spread 1/3 of the icing on top the first cake, top with the second cake, then spread the remaining icing over the top and the sides of the cake.
Ingredients
Serving Sizes
Carrot Cake
- 3 each Eggs
- 2 cup(s) Oil
- 10 ounce(s) Sugar
- 1 tablespoon(s) Vanilla Extract
- 1 teaspoon(s) Cinnamon
- 1 pound(s) Carrots, grated
- 1 cup(s) Raisins
- 1 cup(s) Walnuts
- 2 1/2 cup(s) All Purpose Flour
- 2 1/2 teaspoon(s) Salt
- 2 tablespoon(s) Baking Soda
Icing
- 12 ounce(s) Cream Cheese, softened
- 8 ounce(s) Butter, softened
- 16 ounce(s) Confectionary Sugar
- 1 tablespoon(s) Vanilla Extract
Tools Needed
- Stand Mixer
- Paddle
- 9 Inch Baking Pans
- Parchment Paper
- Toothpicks
- Step 1: Preheat recteq to 350°F.
- Step 2: In a stand mixer, combine the eggs and sugar with a paddle until yellow and frothy. Add the oil, vanilla, and cinnamon and mix for 1 minute.
- Step 3: Add the carrots, raisins, and walnuts and mix until incorporated.
- Step 4: In a small mixing bowl, combine the flour, salt, and baking soda.
- Step 5: Add the flour mixture to the stand mixer and mix on a slow speed, just until combined.
- Step 6: Line two 9 inch baking pans with parchment paper, and divide the carrot cake mixture between the 2 baking pans.
- Step 7: Bake for 35-45 minutes until a toothpick inserted into the middle comes out clean. Allow the cakes to cool completely.
- Step 8: To prepare the icing, add all ingredients to a stand mixer and beat until smooth.
- Step 9: To assemble the cake, spread 1/3 of the icing on top the first cake, top with the second cake, then spread the remaining icing over the top and the sides of the cake.
Chef Pairings
Brew up some Pumpkin Spice Coffee to serve with this fragrant, spice-infused Carrot Cake. It's a restaurant quality dessert, baked in your own backyard!