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EastSideBars | Music Blog
EastSideBars | Music Blog
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Wednesday 13 May 2026 17:40:00 GMT
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Replying to @Anthony James this is my fav carro cake recipe that ive found on the internet! Its so moist and perfectly sweet. Its from @Sally’s Baking Addiction  For the cake: 2 cups chopped toasted pecans (1 cup for cake, 1 cup for garnish) 1.5 cups  packed light brown sugar 1/2 cup granulated sugar 1 cup vegetable oil 4 large eggs 3/4 cup unsweetened applesauce 1 tsp pure vanilla extract 2.5 cups all purpose flour, spooned and leveled 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1.5 tsp ground cinnamon 1 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 2 cups grated carrots Frosting:  16 ounces full fat brick cream cheese, room temp 1/2 cup unsalted butter, room temp 4 cups powdered sugar  1.5 tsp pure vanilla extract Pinch of salt  Directions:  Preheat oven to 300 F and line parchment paper in three 9 inch cake pans. Grease bottom and sides of pans. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. Pour/spoon the batter evenly into the cake pans. Bake for 20-24 minutes.  Allow the cakes to cool. The cakes must be completely cool before frosting and assembling.  For icing:  beat the cream cheese and butter together until smooth. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat until completely combined and creamy.  #gardentok #gardentotable #gardenharvest #carrotcake #caketok #growfood #gardeninspiration #cottagecore
Replying to @Anthony James this is my fav carro cake recipe that ive found on the internet! Its so moist and perfectly sweet. Its from @Sally’s Baking Addiction For the cake: 2 cups chopped toasted pecans (1 cup for cake, 1 cup for garnish) 1.5 cups packed light brown sugar 1/2 cup granulated sugar 1 cup vegetable oil 4 large eggs 3/4 cup unsweetened applesauce 1 tsp pure vanilla extract 2.5 cups all purpose flour, spooned and leveled 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1.5 tsp ground cinnamon 1 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 2 cups grated carrots Frosting: 16 ounces full fat brick cream cheese, room temp 1/2 cup unsalted butter, room temp 4 cups powdered sugar 1.5 tsp pure vanilla extract Pinch of salt Directions: Preheat oven to 300 F and line parchment paper in three 9 inch cake pans. Grease bottom and sides of pans. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. Pour/spoon the batter evenly into the cake pans. Bake for 20-24 minutes. Allow the cakes to cool. The cakes must be completely cool before frosting and assembling.  For icing: beat the cream cheese and butter together until smooth. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat until completely combined and creamy. #gardentok #gardentotable #gardenharvest #carrotcake #caketok #growfood #gardeninspiration #cottagecore

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