How to Make Carrot Cake | Cake | Cupcakes | Decorating Techniques

Check out my new online course Stay-At-Home Baker where you'll learn everything you need to know to thrive on your baking journey! https://www.stayathomebakers.com/3for1 This is a perfect how-to-make-carrot-cake tutorial. Here we'll make cakes, cupcakes, and play around with some fun decorating techniques. Try it out yourself! Cake: 1 cup sugar (200 g) 1 cup packed brown sugar (214 g) 3/4 cup vegetable or canola oil (6 fluid oz) 1/4 cup molasses (2 fluid oz) 6 eggs 1 Tablespoon vanilla (15 g) 1/2 cup sour cream (4 oz) 3 cups AP flour (360 g) 2 teaspoons baking soda (10 g) 1 teaspoon baking powder (5 g) 1 teaspoon salt (5 g) 1 Tablespoon cinnamon (10 g) 1/4 heaping teaspoon cloves (1-2 g) 1/4 heaping teaspoon nutmeg (1-2 g) 1 lb. shredded carrots or 2 1/2 cups (450 g) Optional: 1 cup crushed pineapple (8 oz) 1 cup shredded coconut 1/2-1 cup raisins 1/2-1 cup walnuts or pecans 325° F (163° C) 14-18 minutes for cupcakes or jelly roll Pan 30-40 minutes for cake rounds or 8x8 or 9x13 pan Cream Cheese Frosting: 12 oz cream cheese or 1 1/2 cups (339 g) 1/4 cup (57 g) unsalted butter 8 cups powdered sugar or 2 lbs. (907 g) 3-5 Tablespoons heavy whipping cream (double cream 1 1/2-3 fluid oz) Pinch of salt

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