Easiest Way to Cook Perfect Carrot Cake 【Recipe Video】

Carrot Cake 【Recipe Video】. Chef Jason Hill shares an easy carrot cake recipe in this episode of "Chef Tips." This is one of my favorite dessert recipes for Easter, but it's really great for all occasions! A wonderfully moist, perfectly spiced carrot cake recipe. This cake is surprisingly simple to make and includes a step-by-step video for no-fail results every time.

This is our favorite carrot cake recipe. One of our most popular recipes! Just read all the rave reviews! You can cook Carrot Cake 【Recipe Video】 using 25 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Carrot Cake 【Recipe Video】

1. You need of ■ For Carrot Cake.
2. You need 2 of eggs.
3. You need 100 g (1/2 cup) of cane sugar.
4. You need 40 g (3.5 Tbsp) of unsalted butter.
5. Prepare 50 g (4 Tbsp) of vegetable oil.
6. It's 1.5 g (1/4 tsp) of salt.
7. Prepare 250 g (8.8 oz) of carrot, grated or chopped.
8. Prepare 20 g (3.5 Tbsp) of almond flour.
9. You need 60 g of (2.1 oz, about 2/5 cup) raisins.
10. Prepare 40 g (1.4 oz) of walnuts, roasted.
11. It's of ※dry ingredients.
12. Prepare 100 g (4/5 cup) of bread flour.
13. You need 100 g (4/5 cup) of cake flour.
14. Prepare 4 g (1 tsp) of baking powder.
15. Prepare 1.5 g (1/4 tsp) of baking soda.
16. It's 3 g (1.5 tsp) of cinnamon powder.
17. You need 1 g (1/2 tsp) of nutmeg powder.
18. It's 0.5 g (1/4 tsp) of cardamom powder.
19. Prepare 0.5 g (1/4 tsp) of allspice powder.
20. You need of ■ For Topping.
21. Prepare 140 g (4.9 oz) of cream cheese.
22. You need 15 g (1.3 Tbsp) of unsalted butter.
23. It's 2 Tbsp of powdered sugar.
24. It's 1/2 tsp of lemon juice.
25. You need of ※1cup=235cc(USA).

This classic carrot cake is perfectly soft and moist. The cream cheese frosting has a marshmallow-like fluffiness. Finally a carrot cake that isn't too sweet! I feel like carrot cake is a dessert most people tend to only make around Easter.

Carrot Cake 【Recipe Video】 instructions

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/b1dyJAxrTfg.
2. Grease the pans with butter. Sprinkle bread flour onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Preheat an oven to 210℃ / 410°F..
3. Pour hot water onto the raisins to soften. Drain off the hot water. Cut the walnuts into small pieces..
4. Grate the carrot coarsely (or chop it finely). Mix all dry ingredients and sift twice..
5. Microwave the unsalted butter to melt. (600W, about 20 sec) Prepare boiling water..
6. Put eggs in a large bowl. Beat it lightly until it gets watery. Pour warm water in a large container (boiling water + cold water, the same ratio). Put the large bowl (egg) in the warm water..
7. Add cane sugar and mix well with a whisk for 2 mins until combined. Add the melted butter in 4 parts. Mix well for around 20 sec after each addition..
8. Add the vegetable oil in 4 parts. Mix well for around 20 sec after each addition. After adding all, mix well for 1 min..
9. Add salt and mix well. Take the bowl out from the warm water. Add the carrot and mix well with a spatula..
10. Sift almond flour over the batter. Add all of the dry ingredients and fold until the powderiness disappears..
11. Add raisins and walnuts. Fold it 15-20 times. Put it into the prepared pan..
12. Bake it at 180℃ / 356°F for 35 mins, and 170℃ / 338°F for 10 mins. Drop the pan to prevent the cake from shrinking. (Switch inside hot gas and outside air.) Let it cool as it is..
13. Remove the cake from the pan while it's warm and wrap it with plastic wrap. When cooled thoroughly, let it sit in a fridge overnight..
14. 【For Topping】Mix cream cheese until soft and smooth. Add unsalted butter, powdered sugar, and lemon juice in order and mix well after each addition..
15. Slice and serve. Top with the cream cheese. It's all done!!.

But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. Especially when it comes to this carrot cake recipe. I know it can be a bold statement to call a recipe the best, but I truly mean it with this one. This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm.