Best Carrot Cake Recipe – A Cozy Kitchen

Preheat the oven at 350 degrees F. grease three round 8 -inch pans. I also like to align my baking tray with a scroll just to make sure nothing stays.

In a medium bowl, mix the flour, baking soda, cinnamon, nutmeg, salt and ginger. Put the dry mixture to the side.

In the bowl of a standing blender, with the palette accessory, add the butter, neutral oil, white sugar, brunette sugar and vanilla extract; Beat until well and spongy, approximately 2 to 3 minutes. Cross the eggs; Beat until it is combined.

Alternating between the milk serum and the dry mixture, add them to the mixture of butter/egg, until they are combined. Finally, add carrots and nuts and mix until it is completely distributed throughout the dough. Take a spatula and scrape the background of the bowl just to make sure there are no flour pockets.

Divide the dough between the three prepared pans. If you want even precise layers, you will weigh each of 569 grams. Transfer the baked cake trays for 30 to 45 minutes, or until a skewer inserted in the center is clean.

Let cool in the pan for about 5 to 10 minutes and then transfer to a rack to cool before adding the glaze.

In a small saucepan, place over medium heat, add the butter into cubes. Once it melts, it will start foaming and bubbles a little. Let it cook until you begin to see the slightly golden motes that begin to form. Revolve and cook until brown. You must also start smelling your aroma of nut. Ver it in a safe bowl for the freezer and stir to cool it.

Transfer to the freezer to cool, for about 10 minutes. We want it to be around room temperature butter. After it reaches that ambient temperature, the firmness of the butter (it can be a bit softer, that’s fine), transfer it to the bowl of a standing blender (or a bowl with an electric blender). Add the cream cheese and gown until it is soft.

Pour powdered sugar and add vanilla extract, salt and thick cream. Hit the glaze for about 3 minutes. The spongy of the thick cream really lightens this glaze, so be sure to beat it during the full 2 ​​minutes. If the glaze is too loose, feel free to transfer it to the refrigerator to cool for about 10 minutes. Then I beat it one last time.

Take about three tablespoons of glaze and add it to a small bowl. Repeat this with three other tablespoons of glaze. You will have two glazed bowls.

Add 3 tablespoons of powdered sugar to each bowl (for a total of 6 tablespoons). And mix it. This will thicker the glaze a little to make it easier to address.

Add two drops of orange food coloring gel to the first bowl. Mix. And then add two drops of green food gel to the second bowl. Mix until it is completely combined.

Divide the glaze between two pipes of pipes equipped with the pipe tip #2 (a small round tip)

Place the first layer of cake in a cake support, rotating plate or plate to serve. Add approximately 1/3 cup of glaze and extend it evenly. Cover with the second layer and add more glaze, and extending to a uniform layer. Add the third final layer and cover with glaze.

I made a layer of crumbs where I made a thin layer of glaze down the entire exterior of the cake and then I transfer it to the refrigerator for about 15 minutes. Then I added the remaining glaze abroad. It doesn’t have to be perfect! I made little swotops.

Then I got into small carrots and stems everywhere. See the blog post to see the photos of how I created them. They are super easy, anyone can do them! Cut and serve.