If your mouth is watering when you think of a bite of a delicious carrot cake with a delicious creamy cream cheese frosting, this recipe is next on your list. Costco carrot cake recipe by Mark Beahm developed it, and his carrot cake is packed with sweetness and flavor.
It’s true, and there’s a museum dedicated to carrots in the United Kingdom that believes the carrot cake was derived from medieval desserts made of carrots consumed in Europe. Since sweeteners and sugars were difficult to find at the time, people were using carrots as a substitute for sugar to make their desserts.
Carrot cakes have been a common item on the sweets menu for a long time. Although it may seem an out of the realm of possibility to imagine creating a flavorful cake cake using vegetables, the carrot cake was developed when ingredients were limited, and bakers had to use their creativity.
What Does This Carrot Cake Taste Like?
This carrot cake is the benchmark for all carrot cakes. It’s incredibly moist and packed with pecans that have been toasted.
The flavor is mostly due to cinnamon, brown sugar ginger, nutmeg, and carrots. Ginger provides the best flavor, but it’s not too strong in any way. The cake is dense. However, each bite is super soft and luscious.
If you make it ahead of time, the flavor gets stronger while the creamy cheese frosting soaks through the layer, creating a more delicate bite.
Make this if you’re searching for an easy-to-make cake that’s delicious and texture isn’t compromised.
How to Cook Costco Carrot Cake Recipe
This extravagant and stunning moist cake only requires 30 minutes to prepare. However, it requires several ingredients. The three-layer cake can be baked in 30 minutes and served to 16 people.
The nutritional information on the cake appears sweet, but it’s not. The flavor is not overly sweet, and this Costco carrot cake makes a delicious sweet treat. But the calories are quite high; however, try to save a tiny portion of the cake.
Let’s to cook this Costco’s seasonal carrot cake!
Ingredients to Pick up at the Grocery Store
- Carrots – you’ll need to grate them yourself. Don’t purchase them already shredded.
- Pecans – you can substitute walnuts.
INGREDIENTS
0.56 cups of pecans, toasted and chopped
0.56 Cups vegetable oil
0.75 cups of granulated or brown sugar (or use any sweetener you like. I’d recommend coconut sugar)
1.5 large eggs
0.38 Tbsp vanilla extract
0.38 2 TBSP ground cinnamon
0.19 tsp ground ginger
0.19 tsp ground nutmeg
0.09 tsp ground cloves
0.38 tsp salt
0.75 tsp baking soda
0.75 cups all-purpose flour
1.13 cups of grated carrot
For Cake Cream Cheese Frosting
3 ounces cream cheese
0.28 teaspoon unsalted butter
0.09 tsp salt
0.75 tsp vanilla extract
1.88 Cups powdered sugar
INSTRUCTIONS
Prepare oven for 350F. Butter two round cake pans of 8 inches. A circle of parchment at one pan’s bottom.
Prepare the pans for carrot cakes
Toast the pecans on a parchment-covered baking sheet for 10 to 15 minutes. Allow cooling thoroughly before taking them out for cutting.
Mix the sugar, oil, and eggs in a bowl of large size.
Incorporate the spice. Then, add baking soda and salt. Be sure that it is mixed.
Spice up the carrot cake batter.
Add flour to the cake batter to make carrot cakes.
Make sure to mix the batter thoroughly until you’ve got no dry areas of flour. Be careful not to overmix the batter.
To create a cake batter, add shredded carrots and nuts.
Be sure to include the chunky parts. This batter is going to be dense.
Divide the batter for the carrot cake into two pans
The batter is baked in separate baking pans. After the cakes have been slightly browned, bake for 35 to 40 minutes. Cool them fully at room temperature before frosting. rich cream cheese frosting
The right time to cook the cream. A bowl is used to mix butter, cream cheese, and vanilla. Blend or process the mixture until it’s smooth and soft.
Make a tiny quantity until you have around 2 cups.
Frost the cake layers by spreading rich cream cheese frosting after they’re cool enough to be handled. You can also keep any leftovers in the refrigerator.
Make the cake’s top more attractive by adding more chopped pecans if you would like.
If you’ve ever seen carrot cakes with adorable little carrots, You can make them and put them on top of the cake. You can make them with marzipan or buttercream frosting when both are available.
Friends, as you have already understood, I appreciate such cake recipes and keep them behind seven locks. Therefore, for your convenience, I leave the proven dessert recipes (do not show them to anyone😄)
Edwards Chocolate Cream Pie recipe
Butter Cake California Pizza Kitchen Recipe
Super Soft Sourdough Challah Recipe
Delightful Krusteaz Waffles Recipe
Frequently Asked Questions
Can I Make Carrot Cake Cupcakes Using This Recipe?
Yes, absolutely. If you’re looking to bake cupcakes instead cakes, I’d suggest baking them for 14-18 to 18 minutes (or until a test tube stuck into the middle of one comes back clear). Let them cool for a couple of minutes in the pan for cupcakes before transferring them onto the cooling rack.
Can I Make One Large Single-Layer Cake?
Yes, however, the baking time will vary. A 12-cup or 10-cup Bundt pan will suffice if you are baking a bundt cake. You will likely need to extend the baking time by 30 percent in the 10-cup pan and slightly less for the 12-cup.
How Do You Store the Carrot Cake?
Technically, because the cake has cream cheese icing, this cake must be stored in the refrigerator; however, most baking professionals (even experienced ones) will allow the cake to be frosted on the kitchen counter for a few days (as the kitchen isn’t sweltering hot). If you prefer to freeze your cake for storage, it can last between 5 and six days. Due to its cream cheese frosting, this cake is best kept in the fridge. If you want to serve the cake chilled, remove it from the refrigerator about an hour before serving.
Can I Add Pineapple to the Carrot Cake?
Yes, absolutely. It adds even additional moisture and flavor to your cake, so choose fresh pineapple, or if you’re using canned, be sure to drain it before adding it to the cake. Also you can use apricot filling.
How to Make Carrot Cake Ahead?
Carrot cake is great for baking ahead as the layers are soft and moist. Let the cake cool to room temperature after it has been baked, and then cover each layer with plastic wrap and foil. It is possible to leave it out on the counters or the refrigerator for up to a day. The frosting can be added after the cake has thawed—the cake.
Note: The nuts can be cooked ahead of time, and the carrots may be grated in advance, but place the carrots inside an airtight zipper lock and keep it in the refrigerator.
How to Reduce the Calories in Carrot Cake
The only way to cut down on the number of calories in the cake is to cut smaller slices. The sugar, oil cream cheese, butter, and sugar are all essential to the overall experience.
How to Freese Carrot Cake
Cover the layers in the same way in the same way, then put them in the freezer for as long as 6 to 12 months. Frosting can be added after you have thawed the cake.
Conclusion
It’s now time to wrap up this post. I hope you didn’t waste my efforts and that you loved this recipe. Most importantly, you are eager to prepare this amazing dessert. Do share your recipes with us in our comments! I’m ready to eat the carrot cake crumbs of this carrot walnut cake! Up to new delicious recipes!