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00:00 Hi, I'm Stephanie Jaworski of joybaking.com.
00:10 Today we're going to make a carrot cake with a cream cheese frosting.
00:14 So preheat your oven to 350 degrees Fahrenheit, that's 180 degrees Celsius, and then we're
00:20 going to need two 9-inch pans with 2-inch sides, so that's 23 centimeters by 5 centimeters,
00:30 and either butter or spray them with a non-stick vegetable spray, and then line the bottoms
00:36 with a piece of parchment paper, or you could use wax paper.
00:40 And this really helps the carrot cake from not sticking to the bottom of the pan.
00:46 And then what we will need is one cup, that's 100 grams of either chopped pecans or walnuts
00:53 I like to use, and then you will need three quarters of a pound, that's 340 grams, of
00:59 carrots that are peeled and then grated, finely grated.
01:04 And then in a separate bowl, you need two cups, that's 260 grams, of white all-purpose
01:10 flour.
01:11 If you want, you could use one cup of all-purpose flour and then one cup of whole wheat flour
01:16 if you want to do both.
01:18 And then to that I'm going to add one teaspoon of baking soda, and one and a half teaspoons
01:26 of baking powder, a half a teaspoon of salt, and one and a half teaspoons of ground cinnamon.
01:35 And then just whisk that together.
01:43 So then we'll start the batter.
01:45 If you have a stand mixer like this, use the paddle attachment, or you could just use a
01:49 hand mixer.
01:51 I'm going to put four large eggs that I brought to room temperature, and then I'm just going
01:57 to beat these for a minute, just until they're frothy.
02:13 Next we're going to add one and a half cups, that's 300 grams, of granulated white sugar.
02:19 And what I'm going to do is have the mixer running and gradually add the sugar, and then
02:24 beat it for three, four minutes, or until it's real thick and very pale.
02:46 Okay, so this is what you're looking for.
03:09 As you can see, it's a real pale yellow, and really nice and thick.
03:18 Once that's done, I'm going to now add two teaspoons of vanilla extract, and try to use
03:25 a pure vanilla extract, a lot better flavor than the artificial ones.
03:30 And then I'm going to have the mixer running, and I'm going to slowly add one cup of oil.
03:38 Now you could use canola oil, corn oil, vegetable oil, or even a safflower oil, or even a light
03:46 olive oil.
03:48 And normally cakes have butter, but the oil will give this cake a really nice, moist,
03:55 dense texture.
03:56 And it keeps it fresh for quite a few days.
04:00 So I'm just going to beat this on slow speed until it's incorporated.
04:18 Okay.
04:32 Next we're just going to add all the flour mixture, and I'm just going to beat that until
04:40 it's mixed in.
04:55 Now if you like, at this point, you could add a half a cup, 120 milliliters, of either
05:02 crushed pineapple or applesauce.
05:06 And that will, if you want to, make it even more moist, and also add a little more flavor
05:13 to the cake.
05:15 So now all that's left to do is we're going to fold in our carrots that we have grated,
05:22 and the nuts.
05:35 The carrots add a nice sweetness to this cake, as well as moisture and texture.
05:40 You get a little flecks of orange.
05:43 You don't really taste like the carrot taste, you just get the sweetness from them.
05:50 Okay.
05:53 And I'm just going to evenly divide the batter between the two pans.
06:05 You have a scale, you could always weigh it that way to get it exactly divided.
06:14 I'll just eyeball it here.
06:17 You want it fairly even because you want them to both bake evenly in the same amount of
06:24 time.
06:27 That's why I often weigh the pans.
06:34 Okay.
06:35 That was easy enough.
06:38 So into the oven, 25 to 30 minutes, or until a toothpick inserted in the center comes out
06:45 clean.
06:54 Okay.
07:10 Our carrot cakes are now done.
07:13 A toothpick inserted into the center will come out clean, and they'll just start to
07:18 pull away from the sides of the pan.
07:20 Now I'm going to let these sit for about 10 minutes, and then I'll show you how to take
07:25 them out of the pans.
07:27 So to remove the cakes from the pan, first take either a knife or an offset spatula like
07:32 this, and just run it around the inside edge to separate from the sides.
07:38 And then I'm going to take another cooling rack and just flip it.
07:45 And as you can see, it releases really easily because we put that parchment paper down.
07:51 So just gently peel the paper off.
07:59 And then I'm just going to flip them back so they're right side up, and do the other
08:16 one.
08:21 And just flip.
08:26 So I'm just going to let these completely cool, and then we'll make the cream cheese
08:31 frosting.
08:32 So now we'll make the cream cheese frosting.
08:35 We're going to start with a quarter of a cup, that's about 55 grams, of butter, and have
08:41 that at room temperature.
08:43 And then I just put that in the bowl of, if you have an electric mixer like this, use
08:49 a paddle attachment, or you could just do it with an electric hand mixer as well.
08:53 So I'm just going to beat this until it's nice and smooth and creamy.
09:12 To that I'm going to add 8 ounces, which is about 230 grams, of cream cheese, and have
09:19 that at room temperature.
09:21 Because what we're trying to do is get this nice and creamy and smooth so the frosting
09:25 won't have any lumps.
09:27 So I'm just going to beat this again until it's all nice and smooth.
09:53 Okay, so that's good.
10:12 So now we're going to add 2 cups, that's about 230 grams, of confectioner's sugar, also known
10:20 as either powdered or icing sugar.
10:23 And I'm going to do this gradually, and I'm going to sift it because confectioner's sugar
10:29 typically has lumps, and we don't want that in our frosting.
10:35 So I'm going to do it gradually so that it doesn't all fly up in our face, and plus it's
10:45 easier to get it incorporated doing it in a few batches.
10:53 So you want to do this on low speed.
11:16 Okay.
11:25 And that's good.
11:49 And the final amount.
12:18 Okay.
12:23 Now I'm
12:50 just going to add 1 teaspoon of pure vanilla extract to that for a little vanilla flavoring.
12:57 And if you want, you don't have to, I'm going to add 1 teaspoon of grated lemon zest.
13:04 That's the outer yellow skin of the lemon.
13:07 That just kind of brightens up all the flavors.
13:11 So I'm just going to beat this now until I get to the right consistency.
13:28 If you found it too thin, you could just add a little more of the sugar.
13:32 If you found it too thick, you could add a little bit of cream or even lemon juice to
13:37 it.
13:42 To frost your carrot cake, put one layer on your serving platter, and there's many ways
13:52 you could do this.
13:54 I find that a carrot cake is more casual cake, so what I'm just going to do is put about
14:00 half of the frosting on this layer.
14:08 And just use one of these spatulas or a knife or a spoon and just spread it out.
14:13 Like I said, if you were finding this too hard to spread, you could just add a little
14:17 cream.
14:19 Okay.
14:21 And then just take your other layer and put it on top.
14:33 Now because I want this to look more casual, I'm not going to bother icing the sides.
14:39 I'm just going to put all the rest of the icing on top.
14:43 You could just, if you wanted to do the sides and only put maybe about a third of the frosting
14:48 in the middle to sandwich the two cakes together, and then you'll have enough frosting to do
14:54 the sides.
14:56 But I kind of like that you can see what the cake is.
15:00 Like a lot of times if you put the frosting all on the sides, you don't even know what
15:04 kind of cake's inside.
15:06 This way.
15:07 And it makes it more casual looking.
15:12 Which a carrot cake is.
15:17 This frosting's nice with the flecks of lemon zest.
15:21 It'll look nice.
15:25 Okay.
15:26 So there's lots of ways we could garnish this.
15:29 We could just leave it like this.
15:34 I like to take some either, depending on what you used inside, I use walnuts.
15:38 So what I'm going to do is I just got some half of walnuts and I'm just going to put
15:42 those around the outside.
15:46 And I toasted these just in a 350, 180 degree, or Celsius oven for about 8-10 minutes.
15:56 Really brings out the flavor of the nuts when you toast them.
16:02 So you could leave it like that.
16:04 You could put, I've got some finely chopped ones, you could put that in the center.
16:11 That looks nice.
16:15 Or I have here some coconut flakes.
16:19 If you like coconut, you could just put that in the center as well.
16:23 Now this cake can be covered and stored in the refrigerator for several days and it will
16:27 stay soft because of the oil.
16:30 So until next time, I'm Stephanie Jaworski of joybaking.com.
16:33 [Music]