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This is the best carrot cake that’s moist, tender, packed with crunchy walnuts, fresh shaved carrots and warm spices. So many of you asked me “How do I make these into a layer cake.” Well, here it is!
Why You Should Make *This* Cake A rich and moist crumb . But this has cream cheese and it is just truly next level! Here’s a review from an ACK reader that made the mini carrot sheet cake: “YOU HAVE TO TRY THIS!!! I have made this recipe at lease half a dozen times and it’s always incredible. And don’t get me started on the frosting. This recipe is perfect.” – Jules
Ingredients You’ll Need for the Best Carrot Cake Carrots. I find it adds good texture and moisture to the cake. Ground spices like cinnamon, ginger and nutmeg are going to really complement the carrots. Mine has a bit of butter for some added richness. We’re browning butter and whipping it with cream cheese. I am a pro-walnut person in carrot cakes. Some people use pecans but I favor this soft-textured nut. Whisk together the all-purpose flour, spices, salt and baking soda. You want to do this for about 3 minutes, until light and fluffy. If you want even layers, fill each cake pan to 569 grams. They’ll take 25-30 minutes, until a skewer inserted into the center comes out clean. To do so, bake the cake layers, let them cool completely. To do so, bake the cake layers, let them cool completely. Stick in the fridge for up to 3 months. Sweetened or unsweetened shredded coconut will be delicious; add about 1 3 cup if you’re a coconut-lover!
Sweetened or unsweetened shredded coconut will be delicious; add about 1 3 cup if you’re a coconut-lover! It doesn’t have to be perfect!
Here’s how I pipe on carrots. And then add enough batter until it reads 569 grams. If you don’t have it on hand, you can use 2 3 cup milk and add in 1 tablespoon of lemon juice. Let the milk stand for 10 minutes until it begins to curdle and use as is! I find that it gives you a good size grate of carrot that adds good texture Can I make this in different pans?
