The Forgotten Secret to the Best Carrot Cake Ever Made

Name: The Forgotten Secret to the Best Carrot Cake Ever Made
Total time: 90 min
Ingredients: 425 ml Butter; 1175 ml Sugar; 4 Egg; 20 ml Vanilla; 560 ml Flour; 10 ml Baking powder; 5 ml Baking soda; 7 ml Salt; 5 ml Cinnamon, ground; 2 ml Nutmeg, ground; 2 ml Clove, ground; 750 ml Carrot, shredded; 310 ml Pineapple, canned crushed; 250 ml Pecan, chopped; 30 ml Cream; 1–250 g Cream cheese

By Glen & Friends Cooking · 90 min

Ingredients

Butter425 ml
Sugar1175 ml
Egg4
Vanilla20 ml
Flour560 ml
Baking powder10 ml
Baking soda5 ml
Salt7 ml
Cinnamon · ground5 ml
Nutmeg · ground2 ml
Clove · ground2 ml
Carrot · shredded750 ml
Pineapple · canned crushed310 ml
Pecan · chopped250 ml
Cream30 ml
Cream cheese1–250 g

Instructions

Brown the butter for the frosting first, then chill it while you make the cake.
Preheat the oven to 180°C (350°F).
Grease two 8-inch round cake tins and line the bottoms with parchment rounds.
Cream the butter and sugar together.
Beat in the eggs one at a time, add the vanilla, and beat for 1 minute.
Whisk together the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves until combined.
Alternate mixing the flour mixture into the butter mixture with the carrots, pineapple and walnuts, until combined.
Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, until a cake tester or toothpick inserted in the centre comes out clean.
Cool the cakes completely.
Cream the browned butter until light and smooth.
Gradually beat in the icing sugar, then the cream and vanilla.
Gradually beat in the cream cheese until smooth and light.
Frost the cake.

Summarized from Glen & Friends Cooking's video. Watch it for the details.

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