Good Morning Foodies,
What's the best dessert to make for the holidays, that your guests will
be talking about for a long time ?
That would be the World’s Best Carrot Cake by Chef Bari, of course !
This cake is by far the worlds best carrot cake with a generous topping
of cream cheese icing (my favourite ) My cake recipe gives a nice
moist fluffy towering piece of wonderfulness your taste buds are
dieting for - not kidding !
It's a prefect dessert for Thanksgiving, Christmas 🎄 New Years ,
birthdays and anniversaries. It's in close competition to my
Here's the recipe :
The Golden Rule in Baking is this :
- Mix dry ingredients first .
- Mix wet ingredients second.
- Add dry ingredients to wet ingredients and do NOT over mix.
TIP - Get your ingredients out of the cupboard and grate your carrots
before you begin - 2 cups.
Chop 1 cup of walnuts
Preheat your oven to 350 degrees F.
START WITH MIXING THE DRY INGREDIENTS
- 2 cups flour ( sifted)
- 1 teaspoons baking powder (sift)
- 2 teaspoons baking soda (sift)
- 1 teaspoon of salt
- 2 teaspoons of ground cinnamon (sift)
Mix above ingredients together in a separate bowl for now.
Be sure to mix evenly all the dry ingredients.
NOW - Get out your favourite mixing bowl ( I like my automatic bosch
mixer - I bought it 30 years ago and it's still going strong).
NOTE : You may do it by hand if you can't afford a automatic mixer.
BEGIN MIXING WET INGREDIENTS
Ingredients and Method :
- 3 eggs
- 1 3/4 cups sugar
- Mix to nice and smooth.
- Add 1 teaspoon of vanilla - mix.
- Place mixer on slow / low setting.
- Add 1 cup of canola oil - mix
- Add 2 cups of your shredded carrots- mix
- Add 1 cup of shredded coconut- mix
- Add 1 cup of chopped walnuts
- Add 1 can ( 8 oz ) crushed drained pineapple - mix evenly.
Place in Preheated Oven - 350 degrees F for 30 minutes. NOW - turn
down Oven to 325 degrees F for the next 15 minutes ( Overall
Cooking Stage is 45 minutes).
Take out of oven and do the toothpick test ( Where the toothpick is
inserted into your cake and it removes clean - as in no batter) If
you're in a rush ( like I was ) I placed it in the fridge to quickly cool
down. YOU must do this before adding the icing - very important!
CREAM CHEESE ICING :
1 (8oz ) package of Cream Cheese
4 tablespoons of butter
2 cups icing sugar
Mix cream cheese and soft butter together until nice and smooth.
Slowly add in your icing sugar to mix to a nice smooth icing. If it's for
Christmas 🎄 you can add green or red food colouring if you like.
Otherwise keep it as is - pearl white.
TIP : Get out your favourite metal spatula and place it in hot water.
Place hot water in a container that will submerge the metal spatula.
YOU could use plastic but metal is by far easier and makes spreading
the icing a lot easier.
Take out your COOL DOWN CARROT CAKE and liberally spread on
a nice thick portion of icing spreading with the spatula as you go. If it
gets hard to spread, just dip your metal spatula into the hot water
again, as you go. Spread Cream-Cheese Icing evenly throughout.
If you're making a birthday cake in a round baking pan, then you
should double your Cream-Cheese Icing so you can spread the sides
too. Just another tip for you.
Ok - now sprinkle the top with chopped walnuts.
Voila! Your done. Cut and serve to your guests. They will love you
I hope you enjoy my detailed recipe of making the World’s Best Carrot
Cake with Cream Cheese Icing.
Please support my efforts by purchasing my published cookbook ‘Canadian Recipes of the Great
White North by Chef Bari’ - my cookbook makes an excellent Christmas gift or any gift, for that matter.
Thank you for supporting ME - CHEF BARI as I'm retired and every
little penny real does count. I appreciate it dearly.
Have a wonderful Thanksgiving America and let's begin the fun holidays!
"Cooking Up a Storm" CHEF BARI
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Looking for my free Christmas Cookbook ? Look no more - Just CLICK HERE for select treats and sweet recipes for your Christmas holidays by Chef Bari.
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