Carrot Cake with Cream Cheese Frosting Recipe
bettyskitchen
Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re making carrot cake and this is
one of my favorite recipes to make. It is my specialty. I want it to top it toward the
preparation of a cake pan. This is the most important part of making the cake other than
the recipe itself preparing the pans. You need 3 cake pans. This is a 9 inches cake pan. If
you don’t have 3 if you have 2 that is okay just cook 2/3 of it in your 2 cake pans and
then let those cool and remove them. Wash the cake pans and then use the other third in
one cake pan and you all have 3 layers just like mine. It’ll take longer but you can do it.
What I do in preparing these is I get out a couple tablespoons of butter and I put it in a
microwave just soften it and I go around the bottom and the sides with that butter. Then I
take some wax paper and I fold it into a little fan like this and I go from the center up to
the edge and just estimate how far that is and make an arc like that and this opens up into
a nice bottom. It does make you perfect. You can cut off the sides a little bit or if you
want to turn it of until it’s perfect in fitting that, that’s okay.
Now on top of that wax paper I put some more butter and then on top of that I take a
pinch of flour, put it in the center in it and shake it around until it gets the edges as well
as the bottom. So what you’re seeing here is a prepared cake pan and it has butter on the
bottom and sides. It has some wax paper and then more butter and then flour that has
been shifted around and it’s prepared. Alright that’s enough about that. Let’s go to our
big mixing bowl. You’re going to need one of those.
You will use 2 cups of flour. I’m using self rising, I don’t have to add any additives. It
will rise perfectly. I have measured out some ground cinnamon. This is 2 teaspoonfuls
that goes in there. Next is sugar. We have 2 cups of sugar and we could start kind of
mixing these together. These dry ingredients it’s kind of nice to mix those together before
you start putting little wet ingredients in with it. You just blend more easily. It will do
that. So I get that together, there you go. Get rid of these and then the next item that I
have coming up is oil. Use any kind of vegetable oil that you like. I have chosen peanut
oil. Cresco brand, it doesn’t matter.
It’s running out of measuring gas but this one has a measure of 1-1/2 cups. You need 1-
1/2 cups so just pour in your oil 1-1/2 cups of vegetable oil. Next will be eggs. You need
4 eggs. I got these jumbo eggs. They don’t have to be jumbo but that’s nice. Let’s put
them in and then next are the carrots. This is the hardest part of the preparation other than
the pans so I will carry the head like this and you need some kind of grater it doesn’t
matter what kind you use but it needs to be finely grated so you would just use that kind
of grater and it’s a little bit of work which you need 2 cups and they just put that in.
Well I’m sorry I don’t normally put that in because I’m going to use the mixer on that.
It’s not going to hurt it because it would just break it up a little more but I want to show
you the true way I make it so sorry that weights a little bit so get that back out. No harm
done. We’ll be back to that but just mix the cup. This will take me a second so let me go
away and get this mix.
Yeah I just used about 30 seconds to just get this blended that was all I had to do and
really I could have blended it with a spoon so having this in there wouldn’t have really
mattered it’s just those eggs I wanted those completely blended and I use a electric mixer
to do that so here we’re just as well off as to where we are before one of carrots you just
put those away and the next item I have is crushed pineapple. You see this juice we don’t
need it so we have an 8 ounce can of pineapple that has been drained so I use this spoon
to get back all the juice and I put it in that container. I’ll just drink that later so it’s not for
the cake.
So there is your crushed pineapple, next comes pecans. This is Fancy Pecan Pieces any
kind of chopped pecans and ½ cup and the next thing I’m going to have is coconut and
you can see this is sweetened, you can use the sweetened one so it doesn’t matter if this is
flaked and we need ½ cup to put that in and that will be the end of the ingredients so let
me get this all the away and bring this over.
We’re going to put them into 3 individual pans. What I’m going to do is think 1/3 and it
will take me a few times adjusting to get that so let me just start and get this done and the
I’ll come back to show you.
I have my batter divided equally, fairly equally into 3 cake pans. Now I have 353 oven
and you might notice the placement of my racks in the oven, I can’t fit all 3 of these on a
1 rack so I put the racks very close together. This will not rise up to the top so that’s not a
problem. I’ll put 1 there and then on top of it here goes 1 and I can fit diagonally a second
one so they can all cook at the same time. I want to take half an hour or maybe35 to 40
minutes. I’ll keep track of the time and I’ll let you know how long it take to bake these
and we’ll continue with the recipe.
And we’ll turn the oven off and then we just walk away from these and let them cool
until they are definitely room temperature if you want them in a cooler you can
refrigerate them and then we’re going icing with them a nice cream cheese. My third cake
layers are all cool to room temperature and now we’re going to make cream cheese
frosting. It’s just going to be a regular. This is going to be 8 ounce plus I a half a bar and
then 4 ounces of cream cheese and then butter, we need 1 stick and ½ stick and then we
need some vanilla so we need 1 teaspoon and ½ teaspoon and what we’re going to do is
mix those all together, their room temperature will be very easy.
Now we’ll just use the electric mixer to do it and then this is a 2 pound bag I need 1-1/2
pounds of confection sugar so I’ll have to work that in as I can so when I come back I
will have this lovely cream cheese frosting ready for you.
My cream cheese frosting is all ready, it looks like that and I said that is 1-1/2 times as
much as normally make for a cake but just use your own judgment on that. I’ll take 1 of
these layers and what I want to do is take the one that is flattest for the bottom layer. This
one looks it’ll work. Go around the edge with a knife. It should be very easy. It will hold
the weight from the edge because of that butter then place your hand here, turn it over
and let it come out and that paper that we put on the bottom just peel that off and then this
is going to be our bottom layer and it goes like this.
Now this is kind of going to make mess in the floor and on the counter, don’t worry about
that because our goal is to have a nice looking cake and we can clean up later. So now
I’m going to start icing the top here the top of this layer and the goal is to put icing in
between the 3 layers and then go around the outside and then do the top so I’ll just be
trying to progress on that goal as I move along.
So we’re finishing up our frosting here and this will be refrigerated and it will set up a lot
sometimes you’ll have a little bit of problem with it being a little runny at this point but
it’s very easy to spread and to work with and you can make a little design on the top if
you like to. If you want to put some swirls or something like that then it’ll probably look
nicer and if you like to put a sprinkling or chopped pecans on the top that’s nice or just
around the edges only.
So this is Betty’s Carrot Cake I hope you’ll like it.
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