The BEST Carrot Cake Recipe with toasted pecan cream cheese frosting!


– Hey everyone! It’s Dorothy with crazyforcrust.com,
welcome to my kitchen! Today, I’m going to show
you how to make this beauty: it’s a four layer carrot cake with toasted pecan cream cheese frosting. Even if you don’t think that you can make a gorgeous cake like this, you really can. I’m leaving it naked for a reason. I’m not great at cake decorating
but even I can do this. If I can do it, you can do it. (bright upbeat music) Layer cakes are something
that I strive for. It’s one of those things,
where I love making them, but they always look better in my head than they actually do in person. But that’s okay, I’ve embraced the fact that I’m not going to be one of
those perfect cake decorators, but I can make a gorgeous
layer cake and so can you. This is a carrot cake. We love carrot cake all year round, it’s my husband’s favorite cake, it’s one of the only
desserts that he eats, so I make this at his birthday
and I make it at Easter and all year around in between, and you’re going to want this recipe, it’s going to be a great one
to save and keep for any day you feel like toasted pecan
cream cheese frosting. Now, making layer cakes isn’t
something that’s super easy, ’cause you have a bunch of
steps: you have to make a cake, you have to make the frosting,
you have to put it together, but I love making naked
cakes like this, ’cause, naked meaning you don’t frost the outside, because it’s not going to look perfect, so making it naked makes it look rustic and like it’s supposed to not be perfect, and that’s why they’re perfect for me. To start the cake recipe,
we’re going to whisk together our dry ingredients. I’m starting with two
cups of all-purpose flour in a large bowl and I’m
going to add to that salt, baking powder, baking soda and my spices: cinnamon, ginger and nutmeg. Whisk that together and then set it aside. And now we’re going to deal
with our wet ingredients. So, I’m going to start by
whisking four large eggs until they’re nice and
broken up and combined. And then I’m going to mix
in one and a half cups of vegetable oil, vanilla, brown
sugar and granulated sugar, a half of a cup of unsweetened applesauce and just whisk that together. This recipe’s so easy,
all you need is a whisk, you don’t even need a mixer. Once you have the wet
ingredients mixed together, go ahead and add the dry ingredients and whisk until a nice cake batter forms. And then you’re going
to switch to a spatula and stir in two cups of shredded carrots. I highly recommend that
you grate your own carrots for this cake, don’t buy the
shredded carrots at the store, those are like dryer and they’re thicker and they’re not going to be as
pretty and as good in your cake. And then you’re going to divide
this between two eight-inch or nine-inch rounds, so you can bake this a few different ways: I baked
my in eight-inch rounds, but you could also use nine-inch or you could use three
eight-inch if you want, it just depends on how many
layers of cake you want. With two eight-inch rounds
you’re either going to get two really thick layers
or four thinner layers, same with if you nine-inch rounds, but if you use three eight-inch rounds, you can just use those layers and not have to cut them in half. While the cake is baking and cooling, you can make the frosting. We’re making a toasted
pecan cream cheese frosting for this cake, which
is one of my favorites, I love cream cheese frosting, it’s the best frosting in the world and I’m adding toasted pecans, which makes it that much better. So first off, let’s toast our pecans. So ahead and just lay your
pecans on your cookie sheet, you’re going to bake them
in about 350 degrees, you’re going to want to pay
attention, don’t walk away, shake the pan a few times, it’s just going to take a few minutes. The second you smell them, they’re done. If you wait too long, they
will burn really really easily, so don’t walk away from the oven. You can also do this in a
frying pan on the stove top if you prefer. Once your pecans are toasted,
go ahead and chop them up. The frosting recipe has
16 ounces of cream cheese, which is two bricks and
two sticks of butter, so make sure that you left those out while you’re making your cake, they want to be nice and room temperature, it makes it easy-peasy to mix it together. Cream together the cream cheese and butter until it’s nice and smooth and
then you’re going to add one cup of powdered sugar at a time,
up to three and a half cups, until that’s smooth, then mix
in some vanilla and some salt, it’ll be a nice creamy texture. Then stir in your chopped pecans. All right, once your cakes are cooled, it’s time to assemble your cake. And now this is the daunting part, this is what I always worry about, because I’m like is the
cake going to fall over, is it going to be lopsided, but that’s all right, you can do it. If I can do it, you can do it. Because I made two eight-inch cake rounds, I’m going to tort the layers. Torting a cake means just to
cut it in half horizontally, kind of like think about
if you have a dinner roll and you’re cutting it in half
to put butter on it, right? So, that’s what we’re
going to do with our cake. Now, if you are worried about
it being like this thick at one side and like
this thick at the other, which I always used to be, you can use tooth picks as your guide to make sure that it’s
going to be the same height and your knife doesn’t go
like that when you’re cutting, but I’ve gotten pretty good
at just kind of eyeballing it and cutting it through,
I like using a nice serrated blade for this. I also am leveling off the top of the cake to make so the layers are
nice and even and level. And all you have to do
is assemble the cake. Go ahead and put one cake layer on the cake plate or a serving platter, top it with about a
quarter of the frosting, add another cake layer, more frosting, another cake layer, more frosting and the final cake layer and
then the final bit of frosting. And then what I did is I
left out some toasted pecans, some whole ones and I
decorated the edge with it just for a little bit of show. Our carrot cake layer cake. It smells amazing, it’s great for Easter, because everyone eats
carrot cake at Easter. I don’t know why, is it ’cause that’s when
carrots are popular? I don’t know, bunnies, carrots, Easter, but everyone eats this at Easter. I also make this for
my husband’s birthday, because he loves carrot cake. This is good all year long, anytime anyone wants carrot cake, it also makes great
cupcakes too, just FYI. I love this cake. Let’s slice into it. (light upbeat music) The spice is in the cake and the carrots and that cream cheese frosting. You guys, this is fantastic. What an amazing cake. Four layers, you can
see: layer and frosting, it doesn’t matter that it’s naked, that it doesn’t have
frosting around the sides, it doesn’t matter, tastes the same. This cake is fantastic, my
husband is going to love it. I’m going to go take him a
piece while you keep watching.

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