Home » Howto & Style » Best Carrot Cake Ever!

Best Carrot Cake Ever!

The BEST carrot cake recipe ever ever ever!! I just know you will love it and it’s perfect for Easter!

RECIPE:
For the Cake:
2 1/4 cups of All Purpose Flour
2 tsp of Baking Powder
1 tsp of Baking Soda
1/2 tsp of Salt
2 tsp of Cinnamon
1/4 tsp of Nutmeg
1/8 tsp of Cloves
1/8 tsp of Ginger
4 Eggs
3/4 cups of Vegetable Oil
1 cup of Granulated Sugar
1 Cup of Brown Sugar
2 tsp of Vanilla Extract
1/3 cup of Apple Sauce
1/3 cup of Sour Cream
2 1/2 cups of Finely Grated Carrots

For the Frosting:
12oz of Softend Cream Cheese
12 tbsp of Unsalted Butter, softened
2 tsp of Vanilla
3 cups of Powdered Sugar
1/4 to 1/2 tsp of Salt
1/2 cup of Chopped Toasted Pecans, optional

Printable recipe: http://www.laurainthekitchen.com

Instagram: @mrsvitale

00:00 – Intro
01:00 – Make the Cake Batter
03:22 – Bake the Cakes
03:59 – Make the Frosting
06:12 – Assemble
09:00 – Top the Cake
10:27 – Dig In!

Fan Mail:
PO Box 300
Minotola NJ 08341

About laperlerose

Check Also

Pumpkin Rigatoni with Crispy Prosciutto – 30 Minute Recipe!

Pleasseeeeeeeee make this recipe soon because I’m telling you, it’s absolutely sensational and divineeeeeee!!!!!!!! The combination of the creamy rich sauce and crispyyyyy prosciutto and rosemary is just next level! Full recipe below! Pumpkin Rigatoni  1 Tbsp of Olive Oil 2 Tbsp of Unsalted Butter 2 Shallots, finely chopped 3 Cloves of Garlic, minced 1 Cup of Pumpkin Puree 1 cup of Chicken Stock 1/2 cup of Heavy Cream  1/2 cup of Grated Parm  12oz  of Rigatoni  Crispy Prosciutto:  Drizzle of Olive Oil 4oz of Prosciutto  2 Pieces of Rosemary, needles stripped off the stem, about 2 tbsp worth of “needles” Process: 1) Fill a large pot with water, add a generous pinch of salt and bring to a boil.  2) In a high sides large skillet (large enough to hold the sauce and pasta) over medium heat, add the olive oil and butter, once the butter is melted add the shallots, saute about 3 minutes then add the garlic, cook one more minute then add the stock, cream, pumpkin puree and salt and pepper (be generous with the pepper) and allow everything to simmer together gently, at this point, add the pasta to the boiling water and cook about 2 minutes shy of packaging instructions.  3) While the pasta is cooking, in a large skillet add a drizzle of olive oil and heat over medium high heat, then add the prosciutto (in one layer so you might need to do this in batches) and sprinkle over the rosemary, cook just a minute or so on both sides or until the prosciutto and rosemary are nice and crispy, then remove to a plate and set aside.  4) Once the pasta is ready, reserve about 1/2 cup of the starchy cooking water, add the pasta to the sauce along with the parm and a drizzle of the starchy water, cook everything together for a couple minutes. When ready to serve, crumble over the crispy prosciutto and rosemary and dig in!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.