How to Bake a Carrot Cake With Cream Cheese Frosting

A lot of "firsts" in this guide: my first time piping, my first homemade carrot cake, and my first time using fabric on a cake!) happy birphdae, Theresa!

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How to Bake a Carrot Cake With Cream Cheese Frosting Recipe
47 Steps
Ingredients
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1
Gather all of your ingredients!

Gather all of your ingredients!

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I used a recipe from "The Little Big Book of Comfort Food - love this recipe book - hasn't failed me yet!

I used a recipe from "The Little Big Book of Comfort Food - love this recipe book - hasn't failed me yet!

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Preheat your oven to 350 degrees Fahrenheit

Preheat your oven to 350 degrees Fahrenheit

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Start by mixing up your wet ingredients (4 eggs, 1tsp vanilla, 1.5cps. oil, and a splash of brandy if you'd like.)

Start by mixing up your wet ingredients (4 eggs, 1tsp vanilla, 1.5cps. oil, and a splash of brandy if you'd like.)

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In a separate bowl, mix up your dry ingredients (3cps. flour, 2cps. sugar, 2tsps. each of baking powder, baking soda, cinnamon, and nutmeg)

In a separate bowl, mix up your dry ingredients (3cps. flour, 2cps. sugar, 2tsps. each of baking powder, baking soda, cinnamon, and nutmeg)

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Add the dry ingredients one cup at a time into the wet ingredients.

Add the dry ingredients one cup at a time into the wet ingredients.

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While the ingredients are mixing, shred your carrots with a peeler.

While the ingredients are mixing, shred your carrots with a peeler.

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Measure out the carrots, applesauce, and walnuts, add one at a time (starting with the applesauce) into the mixer.

Measure out the carrots, applesauce, and walnuts, add one at a time (starting with the applesauce) into the mixer.

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Cue the silly carrot picture reel...                                        (my hubba❤hubba, Hunter!)

Cue the silly carrot picture reel... (my hubba❤hubba, Hunter!)

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My "little" brother, Justin!

My "little" brother, Justin!

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Our best buddy, Gary!

Our best buddy, Gary!

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... and me!

... and me!

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While all the ingredients are mixing, oil and flour two 9" rounds and set aside.

While all the ingredients are mixing, oil and flour two 9" rounds and set aside.

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This is what our mixture looks like! You can pour into pans and scrape the edge of the bowl with a spatula.

This is what our mixture looks like! You can pour into pans and scrape the edge of the bowl with a spatula.

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Put the cakes into the oven and let them bake for about 30mins. When they're done, you should be able to insert a toothpick, if it comes out clean, the cakes are fully baked.

Put the cakes into the oven and let them bake for about 30mins. When they're done, you should be able to insert a toothpick, if it comes out clean, the cakes are fully baked.

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After 25mins., I checked the cakes... not ready yet! 5-10 more minutes...

After 25mins., I checked the cakes... not ready yet! 5-10 more minutes...

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Finally, we're done! Leave the cakes in the tin to cool.

Finally, we're done! Leave the cakes in the tin to cool.

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After the tins cooled, I took the cakes out of the tins and refrigerated the cakes to cool completely.

After the tins cooled, I took the cakes out of the tins and refrigerated the cakes to cool completely.

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While the cakes are refrigerating, I mixed up the ingredients for the cream cheese frosting (8oz. cream cheese, 1tsp. vanilla, 1/2cp. butter, and 16oz. powdered sugar)

While the cakes are refrigerating, I mixed up the ingredients for the cream cheese frosting (8oz. cream cheese, 1tsp. vanilla, 1/2cp. butter, and 16oz. powdered sugar)

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When the cake cools, cut the top off one of the rounds...

When the cake cools, cut the top off one of the rounds...

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and spread a layer of frosting over the top.

and spread a layer of frosting over the top.

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Than place the other round over the frosted round.

Than place the other round over the frosted round.

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I read a blogpost from "I am Baker" for a quick tutorial on piping roses. They turned out beautifully, so a big THANK YOU to them! iambaker.net/rose-cake-tutori…

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frost a quick crumb coat over the whole cake and...

frost a quick crumb coat over the whole cake and...

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refrigerate until frosting is stiff.

refrigerate until frosting is stiff.

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I decided our cake needed another layer, so I frosted another and placed the cake back in the refrigerator.

I decided our cake needed another layer, so I frosted another and placed the cake back in the refrigerator.

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"Recipe Girl" had a perfect recipe for pipe-able cream cheese frosting - THANK YOU! www.recipegirl.com/2007/05/10…

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Recipe Girl's pipe-able cream cheese recipe: 8oz. cream cheese, 1/4cp. butter, 1 1/4cp. powdered sugar, and 1tsp. vanilla.

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While the cake was chilling a bit, I put the 1M tip inside a cut piping bag and added the frosting - twisting the top to move the icing towards the tip. I placed it in the fridge for a bit too.

While the cake was chilling a bit, I put the 1M tip inside a cut piping bag and added the frosting - twisting the top to move the icing towards the tip. I placed it in the fridge for a bit too.

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I got my "pastry kit" from our craft store (pretty cheap.) It included a few different piping tips and some bags.

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this is my pathetic attempt at a "nervous" expression... this is my first time piping!

this is my pathetic attempt at a "nervous" expression... this is my first time piping!

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Hold the bag at the top of the frosting where the bag is twisted, this will help keep the flow constant.

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I practiced a quick one on my palm - not too shabby!

I practiced a quick one on my palm - not too shabby!

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Here is my first one! yayy!

Here is my first one! yayy!

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Here is a video of the technique I learned from the "I am Baker" blog on how to pipe rosettes. I made a mistake, but that's how you learn! We will fix it in a later step.

Here is a video of the technique I learned from the "I am Baker" blog on how to pipe rosettes. I made a mistake, but that's how you learn! We will fix it in a later step.

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The bag finished at this point, so I put the cake in the refrigerator to keep cold and filled a new bag.

The bag finished at this point, so I put the cake in the refrigerator to keep cold and filled a new bag.

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In this video I show you how to clean-up in between the roses and repair ones that are a bit funky.

In this video I show you how to clean-up in between the roses and repair ones that are a bit funky.

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This video is a general idea of the whole cake after piping. Put in the refrigerator when finished to keep cold.

This video is a general idea of the whole cake after piping. Put in the refrigerator when finished to keep cold.

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After a half hour, I take the cake out to clean-up the walls. I chose ribbon, but you can also fill with walnuts, more piped flowers (which may droop,) or cover with frosting.

After a half hour, I take the cake out to clean-up the walls. I chose ribbon, but you can also fill with walnuts, more piped flowers (which may droop,) or cover with frosting.

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I had  fun with left over zebra ribbon. Lay out one ring at a time and slowly follow the edge of the cake. When I came back to the beginning, I cut the ribbon. Push lightly on ribbon to keep in place.

I had fun with left over zebra ribbon. Lay out one ring at a time and slowly follow the edge of the cake. When I came back to the beginning, I cut the ribbon. Push lightly on ribbon to keep in place.

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I finished with some fun push pins to help keep the ribbon in place (wasn't really needed, but I liked the look!)

I finished with some fun push pins to help keep the ribbon in place (wasn't really needed, but I liked the look!)

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So, for my first experience piping, it turned out pretty spiffy!

So, for my first experience piping, it turned out pretty spiffy!

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Happy Birthday, Theresa!

Happy Birthday, Theresa!

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