Sigrids Carrot Cake Recipes

SIGRID'S CARROT CAKE

Steps:

• For the cake: Preheat oven to 350˚. Grease two 8-inch round cake pans. Line the pans with parchment and grease the parchment. Dust the pans with flour.
• Whisk the granulated sugar, oil, and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt. Add the flour mixture to the egg mixture and stir to combine. Then, add the carrots and mix well.
• Divide the batter between the prepared pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool 10 minutes in the pans on a rack, then run a butter knife around the edges of the pans and remove the cakes to the rack to cool completely. Remove the parchment.
• For the frosting: In large bowl, beat the butter and cream cheese with a mixer on medium speed until smooth. Add the powdered sugar and vanilla and beat until fluffy. Put one cake layer on a platter and spread with frosting, then top with the other layer. Frost the top and sides of the cake with the remaining frosting. Top the cake with the pecans.

CARROT CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan. Set aside.
• In a large bowl, whisk together the flour, salt, baking powder, baking soda, and spices for at least 20 seconds. Set aside.
• In a mixer, beat together the sugar, brown sugar, and vegetable oil. Beat in the eggs until combined. Stir in the dry ingredients until smooth. Stir in the carrots until completely incorporated.
• Pour the batter in the prepared bundt pan. Smooth out the surface and firmly tap the pan against the counter to release any bubbles.
• Bake for 40-45 minutes or until the a toothpick comes out clean when inserted into the thickest part of the cake. Un-mold the cake and allow to cool before icing.
• Make the frosting: Beat together the butter and cream cheese until smooth. Slowly beat in the confectioners sugar and vanilla extract. If you want a drizzle-able (or less fluffy) frosting, slowly beat in the milk starting with a couple tablespoons, and then adding 1 tablespoon at a time until the frosting is at your desired consistency.
• Spoon the frosting over the fully cooled cake (you may have leftover icing- save it to frost some cookies!), and then slice and serve.

SIGRID'S CARROT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Mix together the granulated sugar, oil and eggs in a large bowl. In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the flour mixture to the sugar mixture and combine. Then add the carrots and mix well. Pour the batter into a greased and floured Bundt pan and bake until done, about 50 minutes. Leave to cool completely.
• Meanwhile, for the icing: In a larger bowl, cream the butter and cream cheese together. Add the powdered sugar and vanilla and blend. Then mix in the pecans. Spread the icing on the cooled carrot cake.
• Eat. Faint. Repeat as needed.