Here is my special thanksgiving recipe, the Best moist carrot cake. This recipes makes 9 x 13 inch rectangle cake. Serves nearly 25 people. Tastes yummy along with ice cream. I love this recipe very much and have made it a LOT of times and it is always a crowd pleaser. Even though this quantity is said to be enough for 25 people, I have seen it getting finished as soon as the dessert round is started. This is my hubby's most favorite cake (almost all desserts are his favorites. LOL) and he insists me to make this for almost all of our celebrations. This cake needs a lot of ingredients , so it takes a lot of time in bringing everything together, But the final result is always a winner. Hope this cake recipe reaches a lot of people and brings me a million subscribers . Click to see my carrot cake video in youtube too. Thanks for subscribing to my youtube channel.
 |
All purpose flour - 2 1/4 cup
large egg - 4
sugar - 2 cup
butter - 1 1/4 cup
shredded coconut (dry / fresh) - 3 tbsp
vanilla extract - 2 tsp
orange peel - 1 tbsp
orange juice - 3 tbsp
cinnamon powder - 1 tsp
baking soda - 2 tsp
baking powder - 2 tsp
salt - 1/2 tsp
walnut - 1 cup (toasted)
raisin - 1/4 cup
Method:
Shred the carrot. Core, peel and shred the apple. (Pineapple can also be used instead of apple, but sometimes that makes the cake soggy. So I use apple for controlled moisture) . Preheat oven to 350 deg (175 deg C) for at least 30 minutes before we start baking. Grease and flour the cake tin. Keep aside. Beat the eggs in a mixer or using a fork till fluffy. Then add vanilla essence,orange juice, sugar, butter and beat till its fluffy. Sift together the flour, baking soda, baking powder, salt TWICE. Put it in a mixing bowl and add the liquids from mixer. Mix well. Add the shredded carrot,apple, coconut, orange peel, cinnamon, coarsely chopped walnut, raisin and mix slightly. The batter should be approximately of 7 cups. Now the batter is ready! Pour into greased cake tin of size 9x13 inch rectangle. Bake at 350 deg F for 45 minutes or till an inserted skewer comes clean.
Cream cheese frosting:
Ingredients:
Cream cheese - 8 oz (1 pack)
unsalted butter - 8 tbsp (1 stick)
confectioner's sugar - 4 cup
vanilla extract - 1 tsp
Bring cheese and butter to room temperature by leaving them in counter top(not any means ...this is important). Mash together the cheese and butter. Sift the sugar and add it along with vanilla essence. Mix well. Enough to frost 2 to 3 dozen cupcakes (1 tbsp icing per cake) or one 9x13 sheet cake.
Butter cream frosting:
Ingredients:
Butter - 1/2 cup (1 stick)
confectioner's sugar - 4 cups
milk - 1 tbsp
vanilla extract - 1/2 tsp
salt - a pinch
food color - if needed
Bring butter to room temperature by leaving it in counter top. First beat the butter to fluffy. Mix other ingredients to get a smooth flowing but stiff icing.
Butter cream icing is ready!
Tips for moist cake finish / Soaking before icing:
Sugar syrup :
brown / white sugar - 1/4 cup
water - 1/4 cup
Microwave sugar and water for 2 minutes or heat in stove top till it gets dissolved. switch off and let cool. After baking the cake, cool it completely in wire rack. Then transfer it to the base. Then using a skewer randomly pierce all over the cake and brush the sugar syrup on top of cake. This keeps the cake very moist and delicious while refrigeration / storage. Then do the icing. Keep refrigerated. Keep in room temperature for at least 1 hour before serving.
