Gemma’s Best-Ever Carrot Cake | Bigger Bolder Baking

Gemma’s Best-Ever Carrot Cake | Bigger Bolder Baking


(Music) Gemma’s Bigger Bolder Baking
Best-Ever Carrot Cake Hi Bold Bakers! A great carrot cake recipe
is a must for every baker’s repertoire and that’s what I’m going to show you today–the
best-ever carrot cake. So let’s get baking! A great carrot cake recipe is not something
you create yourself. It is something that is shared with you or handed down to you.
Mine is from the amazing Avoca Handweavers Cafe in County Wicklow in Ireland and it is
hands down the best recipe I’ve ever tried. We’re going to start out in a stand mixer
but you can also mix this cake by hand. In your bowl, add your eggs, flavorless oil,
sugar, and vanilla extract and whip all together until nice and thick. You can still get this
result by hand, you just need a little bit more elbow grease. Ok, great! After a few minutes of whisking,
you end up with this lovely, thick batter and this is exactly what we want to give lovely
texture to our carrot cake. Now in a separate bowl, mix together your
flour, cinnamon and baking powder. If you’re not a fan of cinnamon, you can actually leave
it out of this recipe. I like it for a little bit of extra flavor. Then just add your dry ingredients into your wet
and mix together until just combined. Lastly, we’re going to add in our finely grated carrot
and our raisins. I love raisins in my carrot cake. Some people
love walnuts so you can add those in either. Or you can add in both. At this stage, we’re just going to mix all
of the ingredients together until they’re well combined and then turn off the machine.
Lovely! Our carrot cake batter is done so now it’s ready for the tin. Next butter and line a 9 inch baking tin. And then pour in your cake batter. In case
you didn’t notice, this cake is actually dairy-free so it’s a great recipe to keep everybody happy
this springtime. This guy is ready for the oven. We’re going
to bake him off at 340 degrees F until golden brown all over and nice and firm in the middle. While our cake is baking, we’re going to get
started on our cream cheese frosting. Now I’ve made this cream cheese frosting before
in a video for Red Velvet Cake. It is really good and it pairs really well with carrot
cake and with red velvet. I’m going to show you again how to make it because it’s really easy
and I do know that some of you have a little bit of difficulty when making frostings. In a stand mixer or hand mixer, we’re going
to beat our room temperature cream cheese to make sure we get out any lumps. Great!
This is lovely and smooth. Now to this mix, we’re going to add in our vanilla extract,
our room temperature butter and our icing sugar. And we’re going to mix them all together
until they’re nice and soft. To make a really good frosting, it’s important that you use
room temperature butter and room temperature cream cheese because they just whip up so much better
and they yield a really good frosting at the end. Our frosting looks lovely. It’s gotten bigger
in size which is exactly what we want and it’s nice and smooth. I’m going to put this in the
fridge and go check on our carrot cake. Our carrot cake is done and it looks perfect!
Mine takes around 70-80 minutes just all depending. What you get is this lovely golden brown on
top. We’re going to set this guys aside and let it go cold before we decorate it. Now this is my favorite part of making a cake
and that is the decorating. We’re going to start out by cutting some layers into our
cake. When you’re cutting layers into your cake, get down nice and low so you can make
sure they’re level. Gorgeous! Look at that lovely moist cake. I cut my layers free form.
I’m not too worried about them being perfect. And at the end of the day, you know what?
It’s a homemade cake and everybody will love it regardless. Once you have your layers cut,
put a generous layer of cream cheese frosting in between all of them. Spread your frosting
all the way to the edge and in a little bit you’ll see why. Then lay the next layer on
top and then keep on building. I’m using a cake turntable which makes my life so much easier.
On with the next layer and then keep on going until you reach the top. Take a little look
at your cake and make sure it’s nice and level. Now I know you’re thinking this cake doesn’t
look like so great now, but we’re actually going to decorate it like a “naked cake” which I’ve
done before in a previous video for a wedding cake. It’s a super easy style that anybody
can do and I’m going to show you how. All you do is take your spatula and run it
along the outside of the cake smearing all of the extra icing coming out of the layers
and creating this beautiful rustic effect. It’s like icing a cake but way less work. To decorate the top of my cake, I generously
spread on cream cheese frosting all the way around. And just like with the layers,
you can just spread it on any way you like. To me, the more rustic it looks, the better. Now for another BIG & BOLD decorating tip.
Pipe on squiggly lines of orange cream cheese frosting to make carrots. Then add on some
green frosting to look like their tops. You can pipe them on just like the face of a clock
so you can have one carrot per slice. I’m going to eat two carrots because I always
eat my vegetables.This cake is incredibly moist and the flavor gets better the longer
it sits. But I think you’ll find this cake won’t sit for very long. The best part of my day is receiving your
BIG & BOLD creations on my social media so if you remake this carrot cake then please
don’t forget to share a photo with me. I really hope you enjoyed this BIG & BOLD carrot cake
and thank you for subscribing to my channel. I’ll see you back here again next Thursday
for more Bigger Bolder Baking.

100 thoughts on “Gemma’s Best-Ever Carrot Cake | Bigger Bolder Baking

  1. Hi, Gemma! I'm planning to make a naked carrot cake for my wedding. Can I bake it two weeks ahead and freeze it? I'm thinking of banana and carrot cakes actually.❤️ Thanks a lot for sharing this lovely recipe!♥️♥️♥️

  2. Gamma can you tell me what the measurement is for 1.75 cups of the oil you use. I am a learning baker so don't know how that converts. Thank you

  3. I love your cooking and I recently started following you, My sons first birthday is in January 2019 and I want a twinkle twinkle little star theme cake a easy and beautiful decor with stars and rosette swirls , please I want something special for him, I got pregnant after 7 years of infertility
    Can you make a video about decorating this theme cake or any suggestions you can give.

  4. Heyy Gemma!! Thanks for the amazing recipe. But can I use mascarphone instead of cream cheese in the frosting? Is there anyone know if I can use the cheese?

  5. Best cake ever without a doubt I've been baking this cake using your recipe since last year and it's a hit all the time! Thank youuuuuuuuuuu!

  6. I've learnt so much from you
    I only just used my stand mixer and decided to use it for my carrot cake but it came out dense.. I obviously over mixed. But you renewed my faith in using it again for carrot cake.

  7. You are so lovely Gemma, I love all of your recipes! Carrot cake is my boyfriend's favourite so I am going to try out this recipe for his birthday! Thank you for sharing!

  8. Wow u r one of the best devilish baker i know,i try ur all recipes with whole wheat and they come out so perfectly good,ur crinkle cookies or all crazy daugh cookies muffins or no yeast cinnamon or microw granola and so many others so yummy my family compled to eat sugar because of u,so i named u best devilish baker,plzzz give a natural substitute for sugar other than sugar free or stevia etc and also tell me why raisins burned after 80 min baking,how to save them

  9. Gemma, could you help me , please? I followed your recipe and the cake turned out to be too sweet, but really soft and moist. Next time I reduced amount of sugar, but the cake just broke apart… and there was some kind of hole on the bottom of the cake…. what should I do with that?

  10. Hello Gemma. I havent been on your channel for a while. Congratulations on your growth. You really deserve it. I was looking for a carrot cake that used baking powder instead of baking soda and i found s few but love yours. You are one of my favourite youtuber. HAPPY NEW YEAR

  11. there is this woman called "Joy of baking" every comment that was written in her demonstration said "best carrot cake hands down" everyone here has said, I'll try this! or thanks Gemma loved it. But nothing where its a standing ovation… it worries me you know… I'm trying to make the best cake ever… not just a subpar cake… SIGH.. has anyone else tried to make the Joy of baking carrot cake?? or where are the people who have actually tried this cake?? why haven't they come back and said, OH DAMN THIS CAKE IS BOMB… its worrying me lol I don't want to look like I can't bake… I can't, but I can fake it till I make it.. I bought a scale, so I can't get it wrong. SIGH!!

  12. Hi Ms. Gemma! Does this recipe works best with Carrot-Walnut Bars? I’m gonna replace the Raisins with Walnuts 🙂 And, do I have to adjust the baking time and temperature? Thank you so much!!

  13. How can I make this eggless? Please please reply.. since we are using so many eggs I am confused if I should use the conversions table for each

  14. I love how moist it is. I tried it too. Please can you say what you think? https://www.youtube.com/watch?v=gx-_0GviSqY&list=PLaWUQJan-sbeJ5wBPAKgck1o5leFZCkYW&index=1 Thank you.

  15. Can i steam the cake? How long i need to steam it? And what's the ingredient for the carrot decoration~green and orange colour?

  16. How much time should I bake this cake in a preheated oven at 200 degree Celsius cos my 170 degree and 180 degree temperatures are not working?or can I steam the cake In the stove for how long

  17. Tried this recipe yesterday and everyone loved it. It came out perfect. Your recipes never disappoint me and they always turn out great. Thanks a bunch💝❤💞

  18. Sksksks, I'm binge watching your videos and i came across this one. I really wanna make this but i dont havd flavorless oil. Can we replace the flavorless oil With coconout oil?

  19. Great job and , don't forget to eat you're vetables .Love it.🌽🌽🌽🍆🍆🍆🍆🍆🌶🌶🌶🌶🌶🌶p.s. not making fun of you either. Love it that you tell adults because you always eat u vetables.🍄🍄🍄🍄🍄🍄🍄🍄🍄🍄🍆🍆🍆🍆🍆🍆🍆🍆🍆🍅🍅🍅🍅🍅🍅🍅🍆🍆

  20. Can never get my cream frosting to look like yours Gemma…I have made your carrot cake numerous times and it has turned out great except for the frosting..

  21. I try all your recipes just were i live there is not all ingredients .
    We love you Gemma. Send me some in the post so yummmy 😂

  22. I am definitely stealing that idea to decorate with food coloured! I have seen some glacing in different colours in the shop and I now want to make cute carrots and cocoa beans and teddy bears and cats and trees and elks and… I'm gonna put food coloured icing on everything I bake now!
    (sry bad english)

  23. Hi Gemma.. I have this cake in the oven right now and it's coming out just perfectly!! It looks exactly like the cake in the video!! The whole house smells like the British Spice Mix!! Heavenly!! I will upload photos once I have it decorated!!!

  24. Do you have a recipe for carrot, zucchini, pumpkin bread? Or just add a combination of the 3?

  25. Hi Gemma!
    I wanted to ask you a question, so I have a lot of vanilla frosting like a whole jar of it so I was wondering if I could use that instead of the cream cheese frosting?

  26. "I'm gonna eat two carrots because I always eat my vegetables!" Best line I have ever heard! Carrots are my favorite vegetable.

  27. Gemma's carrot cake is the best because she puts cream cheese and the orange carrot cream frosting on the cake. Carrot cake is my favorite cake because it is yummy.

  28. Everyone LOVED this!! I am so excited because I have followed you on here for a while now, and currently I am watching Nailed It and I see you on it lol! I am so excited to watch it now lol!!

  29. Why you don't tell the measurements.hiw do we make? Next time tell how much butter sugar and the rest

  30. I don't know what I am doing wrong, second time I am baking it, and it grows well too much creating a round top with cracks. yours comes out nice and leveled… also baking it for much longer than the recipe says as still wet in the middle.. perhaps my oven is not the bestest, but in the video you're putting one teaspoon of baking powder and your written recipe calls for 3 teaspoons perhaps it's too much..? The batter also seems very thick, I am using your grams rather than cups measurments.. Anyone knows whether it varys? I really hoped this cake will turn out nice, as baking it for our church picnic ..I might need to look out for a diffrent recipe..please if anyone knows where I go wrong please let me know..thank you

  31. Really the best ever carrot cake, tried it yesterday….hmmm no words can describe the flavour. And it is true the more it seats the best it gets. Now during summer days I would strongly suggest putting it in the fridge after finished, it much more delicious

  32. I used just under 8 ounces of oil and replaced the rest with 4 ounces of butter. It’s in the oven right now I can’t wait to see how it tastes!
    Edit:
    It’s the slightest bit dry but it’s delicious, I’d put a tiny bit more oil in, or even a bit more butter

  33. Hi can i use the same recipe for carrot cupcakes ..what would ve the temperature and for how many minutes..looking forward for your answer.thank you😊

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