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Play, download and edit the free video Carrot Cake (2017) | How To | Food.

Hi everybody! Today we're making a yummy carrot cake = ]

CAKE INGREDIENTS

2 medium carrots (peeled)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinammon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
3/4 cup vegetable oil
3 eggs
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon vanilla bean paste
1/2 cup crushed pineapple
1 cup golden raisins
1 cup walnuts

FROSTING INGREDIENTS

16 ounces cream cheese
1/2 cup unsalted butter
1 heaping teaspoon of vanilla extract
2 cup confectioners' sugar

PREP TIME!!

Preheat your oven to 350°F, or 180°C for my subscribers that live abroad = ]
Don't forget to butter and flour your 9-inch pan!
Take a knife and chop your carrots into 1-inch pieces, but don't get clumsy. You wouldn't want to cut yourself! Then shred the chopped carrots in the food processor.
Put your dry ingredients (flour, baking powder, baking soda, salt, cinammon, ground cloves, and nutmeg) in the processor and mix those together.
Put your wet ingredients (vegetable oil, eggs, sugar, dark brown sugar, vanilla bean paste, and canned crushed pineapple) in there and mix them all too. And yes, sugar's a wet ingredient--don't you dare question me = ]
Add in the raisins and walnuts last, but only chop them for a tiny bit!
Pour it all in your buttered pan and pop it in the oven for 45 minutes.

Then it's time for one of my family's favorites, the cream cheese frosting!
Mix your cream cheese, butter (and it better be unsalted), vanilla extract, and confectioners' sugar in the food processor until it's smooth. Put it in the fridge till it's time to frost the cake.
Let the cake cool, then slather that frosting on there. I like to lay mine on nice and thick. Some people don't like to, but they're probably terrible at everything they do. After frosting, grab a fork and shovel it on in.

SPECIAL THANKS

Thanks so much to my Aunt Heather! Her carrot cake recipe was a big inspiration, but this was my own special take on it ; - ]
Thanks to my Mom and Amie for always being there for me, and a HUGE thanks to Barb Marik for lending a hand. Oh, and thank you Michael, for also lending a hand.
Here's where many YouTubers would say, "Most importantly, thanks to all of you! I never thought I'd have 100,000 subscribers," but honestly, I don't care. I hope you were expecting the same crappy recipes I've been churning out week after week.

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