Moist Delicious Carrot Cake with Cream Cheese Icing | Secret Ingredient!

I've finally decided to share my highly coveted recipe for carrot cake with cream cheese icing. It has a secret ingredient in it to keep people coming back again and again. Hope you enjoy making it. All recipes in metric and US measurements.

The cream cheese icing is super easy to make and can be found by following the link to my 2-Minute Tuesday tutorial here: https://youtu.be/zLKwgXSJyM0

***RECIPES & METHOD BELOW***

For those new to my channel (subscribe now http://bit.ly/SubscribeToJillianButler), I am Jillian Butler from Sydney Australia. I'm a Le Cordon Bleu qualified pastry chef and all-round foodie. A few years back, I left my corporate job to pursue my passion for food and baking. I started a successful cake shop in Sydney called Jillian's Cakery that I ran for 7 years and there were lots of lessons that I learned along the way. Now, after selling the business, I’m making more videos to share the insider tips, tricks and baking secrets of professionals. I hope you enjoy it as much as I love sharing it with you. Shorter videos and inspiration available on my Insta reels! @jillianthefoodie #jillianthefoodie and Facebook pages https://www.facebook.com/JilliantheFoodie/

*** Need to scale this recipe (or any recipe) up or down? Try this free baker's percentage calculator. -- https://bakerspercentagecalc.com/ ***

Carrot Cake Recipe

320g (1.5cups) Vegetable Oil
400g (2cups) Caster Sugar (Fine grained)
3 Eggs
5g (1teaspn) Vanilla essence or extract
400g (3cups) Plain Flour
10g (2 teaspns) Baking Soda
5g (1teaspn) Salt
4g (2 1/4 teaspn) Cinnamon
3g (1.5teaspns) Chinese Five Spice powder
500g (7 big) Carrots (peeled, grated)

METHOD

Preheat your oven to 150C or 350F.

In a bowl, grate carrots and set aside

In a mixer, add your oil, sugar, eggs and vanilla. Cream together until pale, light and creamy. Could take 5-10minutes.

In a separate bowl sift together your flour, baking soda, salt, cinnamon and 5 spice. Add it all at once to your mixer and turn on low until there are no dry ingredients left. Scrape down.

Add your carrots and let stand for 5 minutes. This gives the carrots time to release their moisture and ensures a very moist carrot cake.

Scale your batter into 3 x 8" or 9" round lined pans and bake for 23+ minutes. Allow to completely cool then put in the freezer for a few hours to help with the icing process.

Ice your 3 x layer cake with my creamy cream cheese icing and sprinkle the top with cinnamon. Yum!

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Видео Moist Delicious Carrot Cake with Cream Cheese Icing | Secret Ingredient! канала Jillian Butler