Today on The Stay At Home Chef I'm showing you how to make
The Most Amazing Carrot Cake
This recipe has been in development for more than two years and
I'm finally ready to share it with you. Start by preheating your oven to
350 degrees Fahrenheit and then lightly grease three 9-inch cake rounds and line the
bottoms with parchment paper or you can just dust them with flour but the
parchment paper on the bottom works the best. The cake always comes out clean
Then you'll need 3 cups of shredded carrot and you'll see I'm shredding mine
on the finely shredded side. This finely shredded carrot will incorporate into
our batter the best. It took about six large carrots to get 3 cups of finely
shredded carrot. Set that aside for a second and we're going to move on to our
cake batter I like my cake batters to be made in one bowl so you'll start with
3 cups of all-purpose flour. You'll also need 2 cups of granulated sugar
3 teaspoons of baking soda, 2 teaspoons of baking powder, 1 teaspoon of salt,
2 teaspoons of ground cinnamon and then 1 teaspoon each of
ground cloves, ground nutmeg, and ground allspice. Now sometimes people get a little
confused by allspice thinking it's some sort of spice blend, however, it's really
just a berry they dry it out and ground it up so it's a spice in and of itself
Then I'm going to use a hand mixer or you can use a spoon
to quickly mix this together until just combined. Then we'll add in
1 cup of unsweetened plain applesauce, 1 cup of crushed pineapple and that comes from a can.
1/2 cup of vegetable oil 5 large eggs
and 1 1/2 teaspoons of vanilla extract and you're gonna beat
this together until just combined which will take one to two minutes. Then we'll
switch from our hand mixer to using a rubber spatula. Then add in your
3 cups of finely shredded carrot 2 cups of chopped walnuts and then last you can
add in 2 cups of raisins if you like them. My family does not so I'm skipping
that today. Then you'll just fold this all in. Be sure to scrape the sides and
bottom of the bowl to catch any flour that didn't get mixed in earlier.
Then divide the batter as evenly as you can amongst the three pans ,It ends up being
just short of three cups of batter per pan. Then we're gonna bake these in the
350 degree oven for about 30 to 35 minutes until a toothpick inserted into
the center comes out clean. Now that those are in the oven we'll go ahead and
make our cream cheese frosting and we're gonna make a whole lot of it. You'll need
16 ounces of softened cream cheese and 1 cup of softened butter and it can be
salted or unsalted it doesn't really matter. Then we'll whip this together
while that's whipping I'll add in 1 teaspoon of vanilla extract
and then we can add in our powdered sugar. You'll need about 3 cups total
We'll mix this in whip it for a good 2 minutes until it's nice and smooth and creamy.
Then you'll want to cover your frosting or transfer it to piping bags
to store until you're ready to frost your cake. Cream cheese frosting does
need to be refrigerated so keep that in mind with your finished cake. I'm gonna
grab my cakes out of the oven. We'll let these cool in the pan for about 15 minutes.
After 15 minutes you can pull them out of the pan and remove that
parchment paper. Let your cake cool completely before you frost and assemble.
Thanks for watching! You can find the full written recipe in the video
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videos where you can find hundreds of restaurant quality recipes you can
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