Carrot cakes

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The BEST Carrot Cake Recipe EVER

602K views · 56K reactions | moist Carrot Cake with Cream Cheese Frosting! Recipe👇🥕 two layers of moist and eggless carrot cake with a luscious cream cheese frosting! You can Make it vegan and dairy-free. I promise you no one will ever know that it is eggless and vegan! Carrot Cake Recipe: 🥕 Yield: 8” inch 2 layered Carrot Cake •270ml (1 cup + 1/3cup) Milk ( non dairy unsweetened milk or any milk of choice) •165g (2/3cup) Light Brown Sugar •170g (2/3cup)Sugar (Cane Sugar / Castor Sugar) •180ml (3/4cup)Vegetable Oil •2tsps Vanilla Extract •300g (2 cups+ 1/3cup)All Purpose Flour •1+1/2tsp Baking Powder •1 + 1/2tsp Baking Soda •1 + 1/4tsp Cinnamon Powder •1/4tsp Salt •300g (2cups + 1/2cup)Carrots ( peeled and grated, roughy 5-6 medium sized) •70g (2/3cup) Walnuts, chopped ( optional) Topping: •60g (1/2cup) Walnuts, toasted and chopped + cake crumbs from trimmings Method:-🥕 -Pre Heat oven to 350f. Grease 2 x 8inch round cake pans & line it with baking paper -In a bowl combine milk, oil, vanilla extract & both sugars. Mix with a whisk until sugar has dissolved. -Add all the dry ingredients into liquid ingredients. -Add grated carrots, walnuts & fold the batter gently. -Divide the cake batter between the cake pans. -Bake for 40-45 min or until firm to touch. -Cool the sponge cakes completely on a cooling rack.Trim a thin layer of the cake before layering it with frosting. Cream Cheese Frosting: •340g (12oz)Cream cheese, room temperature(vegan cream cheese or any cream cheese of choice) •340g (1 cup + 1/2cup)Butter, room temperature(vegan butter sticks or any butter of choice) •340g (3cups)Powdered sugar •2 tsps Vanilla / Cinnamon Powder Method: -Whip butter in a mixing bowl until light fluffy with a paddle attachment or electric whisk. -Add powdered sugar in 2-3 parts & vanilla extract. Mix until smooth -Add cream cheese and mix until smooth. -Add 6-7 scoops between the cake layer. -Cover the cake in the frosting. Decorate with cake crumbs & walnuts. #carrotcake #carrotcakerecipe #carrot | Saloni Mehta | Vegan & Eggless Baking

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367K views · 25K reactions | Carrot cake renversé Pour le caramel 80g de sucre Dans une casserole préparer un caramel à sec sur feu moyen, en fin de cuisson ajouter 1càs d'eau tiède puis verser le caramel dans le moule à cake Pour le cake 60g de sucre blanc 60g de sucre roux Vanille 3 œufs 200g de carottes râpées 100g de noix 180g d'un mélange d'huile et beurre fondu 1/2 càc de sel 1 sachet de levure chimique 220g de farine Cuisson 170ºC pendant 40 à 50min 🇬🇧 Carrot cake For the caramel 80g sugar In a saucepan prepare a dry caramel over medium heat, at the end of cooking add 1 tbsp warm water then pour the caramel into the cake mold For the cake 60g white sugar 60g brown sugar Vanilla 3 eggs 200g grated carrots 100g walnuts 180g a mixture of oil and melted butter 1/2 tsp salt 1 sachet baking powder 220g flour Cook at 170ºC for 40 to 50min | On est Gourmands 🌿

34K views · 871 reactions | moist Carrot Cake with Cream Cheese Frosting! Recipe👇🥕 two layers of moist and eggless carrot cake with a luscious cream cheese frosting! You can Make it vegan and dairy-free. I promise you no one will ever know that it is eggless and vegan! Carrot Cake Recipe: 🥕 Yield: 8” inch 2 layered Carrot Cake •270ml (1 cup + 1/3cup) Milk ( non dairy unsweetened milk or any milk of choice) •165g (2/3cup) Light Brown Sugar •170g (2/3cup)Sugar (Cane Sugar / Castor Sugar) •180ml (3/4cup)Vegetable Oil •2tsps Vanilla Extract •300g (2 cups+ 1/3cup)All Purpose Flour •1+1/2tsp Baking Powder •1 + 1/2tsp Baking Soda •1 + 1/4tsp Cinnamon Powder •1/4tsp Salt •300g (2cups + 1/2cup)Carrots ( peeled and grated, roughy 5-6 medium sized) •70g (2/3cup) Walnuts, chopped ( optional) Topping: •60g (1/2cup) Walnuts, toasted and chopped + cake crumbs from trimmings Method:-🥕 -Pre Heat oven to 350f. Grease 2 x 8inch round cake pans & line it with baking paper -In a bowl combine milk, oil, vanilla extract & both sugars. Mix with a whisk until sugar has dissolved. -Add all the dry ingredients into liquid ingredients. -Add grated carrots, walnuts & fold the batter gently. -Divide the cake batter between the cake pans. -Bake for 40-45 min or until firm to touch. -Cool the sponge cakes completely on a cooling rack.Trim a thin layer of the cake before layering it with frosting. Cream Cheese Frosting: •340g (12oz)Cream cheese, room temperature(vegan cream cheese or any cream cheese of choice) •340g (1 cup + 1/2cup)Butter, room temperature(vegan butter sticks or any butter of choice) •340g (3cups)Powdered sugar •2 tsps Vanilla / Cinnamon Powder Method: -Whip butter in a mixing bowl until light fluffy with a paddle attachment or electric whisk. -Add powdered sugar in 2-3 parts & vanilla extract. Mix until smooth -Add cream cheese and mix until smooth. -Add 6-7 scoops between the cake layer. -Cover the cake in the frosting. Decorate with cake crumbs & walnuts. #carrotcake #carrotcakerecipe #carrot | pastrybysaloni