INGREDIENTS IN CREDITS: FOLLOW THE RECIPE ORDER UP!!!!! for @scratch_person8945 It's healthy and delicious!
CAKE: Flour. All-purpose flour works best here. Avoid cake flour whichi s lighter and finer and doesn’t give us the structure required for this heartier cake. Sugar. A blend of granulated and brown sugar is best. For the brown sugar, you can use light or dark (makes the cake a bit richer and sweeter) or use a blend of both (my preference, also what I do in my brown butter chocolate chip cookies and chocolate chip cookie recipe). Oil AND butter. This combo is key for maximizing the flavor and texture of the cake. While oil adds moisture (and helps keep the cake soft and moist, even after refrigeration) butter adds rich depth of flavor. A blend of these two ingredients balances flavor and texture (and it’s a trick I use in many of my cakes, like my vanilla cake recipe and chocolate cake recipe!). Eggs. Since we’re working with room temperature ingredients (and possibly even slightly warm butter, your eggs should be room temperature to ensure a batter that combines evenly (cold eggs can “shock” the batter and make it difficult to combine properly). Carrots. Do not use pre-shredded or “matchstick” carrots! They are way too thick to use in this carrot cake recipe, unless you like biting into discernible chunks of carrot (I do not!). I usually need about 4 carrots for this cake, and I always peel my carrots before grating them (I do the same thing for my carrot cake cookies). You could use a box grater, but I prefer to use my food processor. Nuts. You can use either chopped walnuts or pecans, or you can leave them out entirely. Cream cheese. This is for the cream cheese frosting. Make sure you’re using brick-style cream cheese, as the tub-style can make for a frosting that’s too runny. FROSTING: ½ cup (1 stick) unsalted butter, softened (113g) 8 oz cream cheese, softened (brick-style, not spreadable) (226g) 1 teaspoon vanilla extract ¼ teaspoon salt 4 cups powdered sugar*, (500g)
