Junia's Carrot Cake

3
Junia Sonier

By
@Juniabug63

I've tried quite a few recipes that were ok but not like I wanted it, so i came up with this one. I made this into cupcakes for my son's 13th birthday and gave it to his football team. Most of them came back for seconds, one kid came back 4 times. My son said carrot cake is now his favorite cake. This cake can be made into a 3 layer cake, 36 cupcakes or bread loaves with or without frosting.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8 slices or 24-36 cupcakes
Prep:
45 Min
Cook:
30 Min
Method:
Bake

Ingredients

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CAKE

2 c
carrots, grated
2 c
all purpose flour
1 tsp
baking soda
1 tsp
baking powder
1 tsp
ground cinnamon
1 tsp
instant coffee
1/4 tsp
salt
1 c
buttermilk
1 tsp
vanilla extract
1/3 c
real maple syrup
1 c
butter
2 c
sugar
4
eggs, separated
1/2 tsp
almond extract

FROSTING

8 oz
cream cheese
1/2 c
butter, softened
4 c
confectioners sugar
1 tsp
vanilla extract
3 Tbsp
milk

How to Make Junia's Carrot Cake

Step-by-Step

  • 1CAKE

    Preheat oven 350ºF
  • 2Spray cake pans with nonstick baking spray or lightly butter pans and sprinkle flour evenly over the whole pan.
  • 3Grate carrots in small bowl and set aside.
  • 4Combine flour, baking soda, baking powder, ground cinnamon, instant coffee and salt together in a medium bowl and set aside.
  • 5Combine buttermilk, vanilla extract, almond extract and maple syrup in a small bowl and set aside.
  • 6In a large bowl beat butter and sugar together until light and fluffy on medium speed.
  • 7Add egg yolks one at a time, beat well after each addition.
  • 8Alternate flour mix and buttermilk mix to butter mixture, blending after each addition on medium speed.
  • 9Add carrots to batter stirring with spoon and set aside.
  • 10In a separate bowl beat egg whites on high speed until it forms stiff peaks.
  • 11Fold egg whites into batter mixing well.
  • 12Pour into pans evenly and bake for 25-30 minutes or until toothpick inserted comes out clean.
  • 13FROSTING

    Combine all ingredients together in a medium bowl blending well in medium speed.
  • 14Let stand for 15-30 minutes.
  • 15Frost cupcakes after they have cooled.
  • 16Decorate if desired.

Printable Recipe Card

About Junia's Carrot Cake

Main Ingredient: Vegetable
Regional Style: American




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