12 hours ago
This was highly requested by many people today. My carrot cake recipe that I made on my show. I'm re-posting it as I never posted the recipe only the picture of the cake design. It's deliciously moist and mouth watering! Recipe below👇الوصفه بالعربي في الكومنتس -
4 large eggs, room temperature
1 1/2 cups (360g) light brown sugar
1 cup (200g) oil
3 tbsp buttermilk, room temperature
1/4 cup (70g) Greek yogurt, room temperature
1 tsp vanilla extract
2 1/2 cups (320g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp freshly ground nutmeg
4 cups (520g) grated carrot, tightly packed (about 4 medium)
1 cup (160g) raisins, soaked for at least 1 hour in boiling water and drained
1 cup (100g) toasted walnuts, chopped (100g)
Position a rack in the center of the oven, and preheat the oven to 350 degrees. Butter and flour (2) 8-inch cake pan and line the bottoms with parchment paper; then lightly grease parchment.
Using a stand mixer fitted with the whip attachment (or a handheld mixer), beat together the eggs and brown sugar on medium-high speed for 3–4 minutes, or until the mixture is light and thick. (This step will take 8–10 minutes if using a handheld mixer.) In a small bowl or pitcher, whisk together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil mixture into the egg-sugar mixture. This should take about 30 seconds.
In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Using a rubber spatula, fold the flour mixture into the egg-sugar mixture. When most of the flour mixture has been incorporated, add the carrots, raisins, and walnuts and continue to fold until the batter is homogeneous. Divide the batter evenly between the prepared cake pans.
Bake for 45-55 minutes, or until the tops are golden brown and spring back when pressed in the middle with a fingertip.
Cool completely and enjoy:)
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