#also she only added translation of grams to flour and nothing else which I found odd so I didn’t originally add it

[nico-the-overlord]

Here it is @ghostnamedmem

This is the original video btw https://youtu.be/k9u7fIeXagY?si=7EtgVfNKPP_Zh7iY

Recipe:

For the cake

• 2 and 1/4 cups of wheat flour

• 1 teaspoon of baking soda

• 1 and 1/2 teaspoon of baking powder

• 1/2 teaspoon of salt

• 1 and 1/2 teaspoon ground cinnamon

• 1/4th teaspoon of ground nutmeg

• 4 whole eggs, room temperature

• 1 cup of white sugar

• 1/2 cup of brown sugar

• 1 cup of vegetable oil

• 2 teaspoons of vanilla extract

• 1/2 cup of canned pineapple, finely chopped

• 3 carrots, grated

• 1 cup of nuts, chopped (from the video it looks like walnuts were used)

For the cream cheese frosting

• 1 stick of butter (4oz), room temperature

• 2 packs of cream cheese (16oz), room temperature

• 2 cups of powder sugar, sifted

• 1 teaspoon of vanilla extract

• Zest of 1 yellow lemon

Tools used

• Sifter

• Spoons

• Measuring spoons (1/4, 1/2, and 1 teaspoon amounts)

• Measuring cups (1/4th, 1 cup amounts)

• Electric stand mixer with both whisk and paddle attachments

• Spatula

• Butter knife

• Grater

• 2 round baking pans, 9 inch x 2 inch (or 23 cm x 5 cm)

• Parchment paper (cut to sizes to fit bottom of pans)

• Metal cooling racks (at least 2 were used)

• Plate (should be big enough to hold your cake)

• Offset spatula

• Sharp knife

Steps for the cake

Mix your baking soda and baking powder into your flour by hand using a spoon, then sifting the mixture through a sifter to get rid of any flour clumps

To your flour mixture, add your salt, cinnamon, nutmeg. Mix together.

At this point, go pre heat your oven to 350°F (or 180°C)

Get out your electric stand mixer (it is mentioned a hand held electric mixer, or even mixing by hand will work equally as well but I’m writing it out as it was made in video) and add in all your cracked eggs. Mix them on a low setting using your whisk attachment for a couple minutes till a bit frothy/spongey like.

To your egg mix, add in your white and brown sugar all at once. Mix for a couple minutes on low till all incorporated.

Keep your mixer mixing whilst you now start to add in all the oil, and then vanilla. Mix this then for 3-4 minutes, turn off the mixer and take out the bowl. Put this egg mix off to the side.

Going back to your flour mixture, add in your nuts and mix them in well by hand. (This is done so the nuts don’t sink to the bottom of the cake while baking).

At this point, you’ll now incorporate your flour mixture into your egg mixure. Do this gradually, adding in some of the flour and mixing in by hand preferably with a spatula.

Once incorporated in, you’ll now add in your carrots and pineapple all at once. Mix until once incorporated.

Get out your two round baking pans. If they haven’t been already, grease and fit the bottoms of them with parchment paper so the cake doesn’t stick to the pan. Pour the batter into both pans, separating the batter into them equally.

Once ready, put them in the oven for 32 minutes. Check to see if they’re done after 32 minutes with a tooth pick- insert them into the middle of each cake. If they come out clean (no batter or ton of crumbs stick to the toothpick when you insert and take them out), that means the cakes are done baking! Take them out by this point.

Leave your cakes to cool for 15 minutes on a rack, still in the pans. After 15 minutes, scrape the sides of the cake/pans using a butter knife to free them. Using another rack, put it atop each pan and flip it upside down. The cakes should pop right out. Take the parchment papers off the cakes if still stuck to them.

Leave to cool.

Steps for the frosting

You’ll need your electric stand mixture once more, clean it out if it already isn’t. You’ll need your paddle attachment to make the frosting.

Once ready, add in your butter and cream cheese to the mixing bowl. Mix together on a medium speed for a few minutes till whipped together.

You’ll now gradually add in your powder sugar, little at a time while your mixer mixes at a low setting. This is so your powder sugar doesn’t go flying out the bowl.

Every once in a while, make sure to scrap down the sides of the bowl using a spatula to make sure the ingredients all gets mixed in together (do this while the mixer is off!)

After a couple minutes, add in your vanilla. Mix for a few minutes until incorporated.

Take out your bowl from the stand mixer, mix in your lemon zest by hand using spatula (it is mentioned the zest tends to stick to the sides of the bowl, thus easier to mix by hand instead).

Assembling the cake

Get out the plate you’re going to use to assemble your cake on. In the middle, add a little dot of frosting. This is so the cake won’t move while your putting in together.

Put one cake atop the dot of frosting, on the plate. Put some of the frosting on top of the cake (around 2-3 spatula scoops).

Put some baking paper sheets under and around the cake, if you want to avoid getting the plate dirty while decorating.

Continue by spreading the frosting all over the top of the first cake using an offset spatula.

When done, get your other cake and stack it atop the first one.

Cover both cakes with the remainder of the frosting

When done, you may decorate the cake using some chopped nuts. Make sure to remove the sheets of baking paper you put under the cake. Leave in the fridge to let the frosting harden a bit.

Done! Cut into it and serve

Extra commentary (from me, because I did not follow this recipe exactly)

I’m allergic to tree nuts, so this cake didn’t have any. Absolutely possible to take out the nuts completely it still taste wonderful

I used white flour instead of wheat because I didn’t have wheat, came out still delicious

I didn’t use the cake pan described either, because I don’t have it. I instead used a rectangular pan (13 x 9 inches), still worked well with time given. Not sure how different the time would be with different pans.

I also could not find a grater at first, so I just finely chopped carrots by hand. Used the peeler to peel them into this chips and then easily cut them up using a longer knife to better leverage/cut up lots of them.

When greasing the pans, my mom ended up using butter and then dusting with flour instead of using parchment paper and (what I assume was) oil. Still worked well.

We also don’t have cooling racks…so yep used a plate instead and left the pan to cool on the stove

This recipe took like…1-2ish hours including baking time? And this was between two people making it. Would get carrots and pineapple chopped ahead of time that’s what took the longest lmao

GUYS CARROT CAKE. CARROT CAKE IS BEINT SLEPT ON OH MY GOSH