Fluffy, Moist Homemade Yellow Cake Recipe

I’m not yelling at you, I just want you to understand the importance of beating those whites until they are thick AND gently folding them in completely. It’s crucial for any cake that requires this method. If not, it could cause the cake to sink in the middle. Fresh baking powder. Make sure your baking powder is not expired. No seriously go check right now, you might be surprised. Don’t open the oven while the cake it cooking. Use the oven light if you want to peek at the cake. Don’t overbeat. Once you add in the flour be very careful about mixing to long. You just want the flour incorporated. I think this is the main reason cakes tend to sink. Increase baking time. If your cake looks like it’s still uncooked in the center let it cook a bit longer until the top springs back when touched. Keep a close eye on it. My husband is going to love me in a couple of weeks when I make this for his birthday! Whenever I get married, my groom’s cake (yeah… in Texas, we have a cake for the guy) will be a carrot cake. And it’s because of the cream cheese frosting. Been on a baking bender lately, so this will be filed away for Christmas, probably. Can’t wait to try them out, though. Carrot cake is my favorite! I guess I’m just a fan of vegetables baked in bread products! Can’t wait to try these out. If only I had time in my busy holiday baking schedule for some of these. I could use one right about now! ’t had a good carrot cake in eons — this looks awesome and i like dollops of the frosting - very pretty! Mouth watering, as usual! I am ALL about the cream cheese icing.

Normally I would try to take a pretty picture of the cut-into cake, but since this was for an actual party there wasn’t that opportunity. Plus this cake is so gloriously chunky and crumbly that there would be no such thing as a ‘beauty shot’. I did grab a quick picture of my piece though, just before I gobbled it down in 30 seconds flat. Man it was good. The flavor was delightful. The texture was exquisite. The last bite gratifying. I think I just talked myself into making another one. I made cupcakes, carrot cupcakes to be specific because carrot cake is Alice’s favorite. But do you know what I have come to realize about people who say their favorite cake is carrot cake, It’s really the cream cheese frosting (and perhaps the orange and green carrots eloquently piped on top) that they love. Or at least that’s the case with Alex. Combine all frosting ingredients except chopped pecans in bowl. Beat at medium speed, scraping bowl often, until smooth. Frost cooled cake. Sprinkle with pecans, if desired. Trying to find a real carrot cake recipe is not as easy as you would think. My Mother-in-Law was having a big birthday party last Sunday and that was her only request. Real carrot cake. With real ingredients. I have never been a fan of chunky carrot cake. Chunky as in… no visible carrot pieces. No nuts. No raisins. Never ever ever raisins in a cake. I much prefer the box mix. Because really, its all about the cream cheese frosting anyway. As long as there is a cake with some sort of spice flavor under it I am good. After searching for some time, I found a reliable source for the recipe. My friend Shaina from Food For Your Family has a beautiful, real and raw site. Raw in terms of ingredients (she uses real food… unlike me who just professed a love for box mix) and in terms of writing. Seriously, I have never been emotionally moved by a food blog as much as I am with hers.

Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them. To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed parchment paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off paper; cool cakes completely. In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly. The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.

Garnish with toasted walnuts and coconuts. For the frosting: Beat together the cream cheese, butter, and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the confectioners' sugar and the vanilla and mix until smooth about 3 minutes. PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results. Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside. Combine 1 cup butter, brown sugar, sugar and eggs in bowl. Beat at medium speed, scraping bowl often, until creamy. Add mandarin oranges, 2 1/2 teaspoons vanilla and orange zest. Continue beating until well mixed. Add flour, cinnamon, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut, 1/2 cup pecans and carrots. Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season, Do I stick with the classics or try something new, 10-inch) cake pans and set aside. Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake in a preheated 350 degree F oven for 35 to 40 minutes or until done. Remove from oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake one layer at a time. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake. This gives the cake that special homemade country-style look.

Nevertheless, I actually have a killer recipe for carrot cake and hadn’t used it in years, which means that you haven’t been privy to it yet, and that’s not fair, is it, So without further ado, here’s the carrot cake I always fall back on. I like to grate the carrots by hand — actually, that’s a lie, I don’t enjoy it one bit — because I want it very finely grated for a soft batter. The food processor works, too, but the pieces are a bit thicker. Line 24 cupcake molds with papers, or butter and flour them. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each. Love the dollops. And I’m a maple fiend. So I will try this frosting! Carrot cake is my very favorite of all cakes. I have a killer recipe too that calls for sweet local heirloom carrots and a mixture of dried fruits so the flavors are a little more complex than normal. But, yes, I’m convinced it’s all about the cream cheese frosting. Much like pumpkin cupcakes…warm spices somehow taste so much better with that frosting. ’m totally digging it deb! … you’re a dream boat! I love carrot cake, not just because of the cream cheese frosting. I do have a couple of caveats 1the cake MUST have nuts, walnuts are HIGHLY preffered and NO raisins. I like raisins, but the do not belong in carrot cake. I like to soak my carrots for about 20 minutes in 1 cup sugar before adding the mixture into the batter. It makes for a super moist carrot and I like to think it adds more carrot flavor. I wonder if anyone else does this, You are out of control with your cute icing these days! Not to mention the leaf garland on your pie.

Share this post