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🥕Carrot Cake Recipe:
4 cups granulated sugar
2.5 cups oil
8 large eggs
2 lb packge baby carrots, finely grated
4 cups all-purpose flour
4 tsp baking soda
3 tsp salt
5 tsp cinnamon
• Dump recipe (dump all the ingredients and whisk together - I find it easier to do wet ingredients then dry)
• Spray pans with a cooking spray and place parchment at the bottom (i used 8in Pans - if making anything bigger double the recipe)
• Poor batter evenly among pans
• Oven set to 350 degrees fahrenheit
• Bake in 10 min intervals, turning the pan every 10 mins, until batter isn’t wet in the middle.
🍰Buttercream recipe:
1 lb unsalted butter
1 lb cream cheese
2 tsp salt
2 tsp vanilla extract
Ground cinnamon to taste/look
8 cups of confectionery sugar
• Cream butter and cream cheese together until soft and fluffy (make sure both are at room temp)
• Add salt and vanilla, whip again
• Add confectionery sugar (I do two cups at a time and incorporate for less mess)
• Whip until white and fluffy at a med-high speed (once all the sugar is incorporated)
• Add desired amount of cinnamon
I’m just really starting my cake decorating. I’m having a lot of fun, but it’s a lot harder than I thought. Try new things. Mess up. Have fun!
#cakeideas #lemon8cakes #cakeideals #carrotcake #summerhobbies #summer #cake #baking #bakingrecipe #Lemon8Diary