Southern Style Carrot Cake #desserts #homemade

Southern Style Carrot Cake #desserts #homemade

This southern style Carrot Cake formula is excessively clammy, stacked with warm flavors and bested with a natively constructed cream cheddar icing. It's genuinely the BEST CARROT CAKE you'll ever make!

Who doesn't care for a classic, southern style carrot cake? It's such a brilliant treat, that is flawless to serve during the special seasons, or any exceptional event. It's a treat that is produced using the heart! Carrot cake is anything but difficult to make and you'll be pleased to serve it with these straightforward little carrot designs on top!

The BEST Carrot Cake ever! It's stacked with cinnamon, warm flavors and beat with a delightful custom made cream cheddar icing. It's the ideal treat for these special seasons or any extraordinary event!

Also Try Our Recipe : Easy Strawberry, Jello and Angel Food Cake Dessert Recipe

Southern Style Carrot Cake #desserts #homemade

Carrot Cake
Dry ingredients:

  • 2.5 cups 350 g all purpose flour (plus extra for flouring the cake pans and tossing the raisins)
  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger optional
  • 1/4 teaspoon ground nutmeg optional
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Wet ingredients:

  • 1 cup 284 ml vegetable oil
  • 1 cup 198 g light brown sugar
  • 1/2 cups 115 g granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract

Other ingredients:

  • 3 cups 150 g grated carrots
  • 1/2 cup 75 g raisins (toss with flour to prevent them from sinking in batter)
  • 1/2 cup 60 g chopped pecans

Cream Cheese Frosting

  • 2 sticks unsalted butter room temperature
  • 16 oz. cream cheese room temperature
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar


  • 1-2 cups chopped pecans to press on the side of the cake
  • 4 whole carrots
  • cilantro leaves or any other herb to use as carrot leaves

Carrot Cake

  1. Preheat oven to 350°. Lightly grease two 9" cake pans with oil and cover the bottom of the pans with parchment paper (optional). Add a handful of flour to the pans and rotate the pans to coat with flour to prevent sticking.
  2. Dry Ingredients. In a small mixing bowl, whisk together 2.5 cups flour, 4 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder and set aside.
  3. Wet Ingredients. In a medium sized batter bowl, use an electric mixer to beat the 4 eggs, 1 teaspoon vanilla extract, 1 cup light brown sugar, 1/2 cup granulated sugar and 1 cup vegetable oil on high speed for 2 minutes.
  4. Combine. Pour the dry ingredients into the wet ingredients and stir them together using a spatula until combined. Stir in the 3 cups of carrots, 1/2 cup of raisins and 1/2 cup of chopped pecans.
  5. Bake. Pour into the cake pans and bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.
  6. Cool. Remove from oven, let cool for 20 minutes before transferring the cakes to a cooling rack to cool completely before frosting.
  7. Cream Cheese Frosting. In a large mixing bowl, beat the room temperature butter, cream cheese and vanilla extract using an electric mixer until smooth. Add the powdered sugar 1/3 at a time and beat until the ingredients are fully incorporated.
  8. Decorate the cake. Place the first layer on a cake stand and cover with cream cheese frosting. Stack the second layer on top and spread the top and outsides of the cake with frosting. Use your hand to press the additional 2 cups of toasted pecan pieces to the outside of the cake. Right before you are ready to serve, cut the ends off the whole carrots and then cut them in half lengthwise. Place them on top of the cake with the pointed ends facing the center. Use a the cilantro leaves as the carrot tops.

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