Tis' the season to be jolly~
Who says you can only bake a yule logcake during Christmas? Here at #simplyshowkitchen, I baked a 2 tier ultra moist carrot cake to celebrate this joyous occasion.This simple yet delicious carrot cake will definitely impress everyone on the dining table!
Did a little watercolour of a Christmas wreath as well!
Not only it is very easy to whip, it's very versatile as well! Want some crunch in your cake? Add 1/2 cup of walnuts! Loved coconuts? Then add em in too! Don't have buttermilk? Add 1/2 tbp vinegar into your milk and let it sit for 5 mins! Simple as that! ^^
Without further ado, let me share with you this fool proof recipe!
Carrot Cake with Cream Cheese Frosting <3 (adapted from DivasCanCook, edited by me)
Serves: 12
Prep time: 20 mins
Bake time: 20-25 mins
Cake Batter:
½ cup white sugar
½ cup brown sugar
1 cup vegetable oil
3 eggs
2 cups flour
1½ teaspoons baking powder (double acting)
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
½ cup buttermilk
1 tablespoon pure vanilla extract
2 cups carrots, finely shredded
Cream Cheese Frosting:
8 oz cream cheese, room temperature
4 tablespoons butter, room temperature
½ cup confectioners sugar (may need more to thicken if desired)
1 teaspoon pure vanilla extract
1 tablespoon milk
Instructions:
Preheat oven to 170 degreeC or 350 F.
Grease and flour 2 (8-inch & 6-inch) cake pans. Set aside
In a large bowl cream together oil, sugars, and eggs. Set aside.
In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
Mix just until fully combined. (careful not to over mix)
Fold in shredded & pureed carrots and vanilla extract.
Pour batter evenly into prepared pans.
Bake for 20-25 minutes until center is set. (do not over bake!)
Place pans on a cooling racks.
While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
Add in the confectioners sugar and vanilla extract.
Mix until silky and creamy. Add more sugar if a thicker texture is needed.
When cakes are cooled remove them from pans and frost.
Hope you can try them out! It's a recipe loved by both my family and I! I reduced the amount of sugar so that they will not be so sweet but still enough to let the cake stay moist and soft! Once again, MERRY CHRISTMAS AND CHEERS TO A GREAT NEW YEAR AHEAD!
Love,
Angelyn <3
