The SECRET to Perfect Old-Fashioned Carrot Cake — Moist, Spiced & Irresistible

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com Let me show you today one of the most beloved and surprising of the old cakes, a proper carrot cake, a moist, tender, warmly spiced cake made with grated carrot and walnuts, frosted with a tangy, creamy cream cheese frosting, and I promise you, though it is made with a vegetable, it is one of the most delicious and moist cakes there is, the carrot melting in so you would never know, lending only its sweetness and moisture. It is warmly spiced with cinnamon and nutmeg, studded with walnuts, wonderfully moist, and that cream cheese frosting against the spiced cake is a match made in heaven. Now, do not fear the carrot in the cake, for it is the secret to its wonderful moistness and a gentle natural sweetness, melting in and all but vanishing, so you taste only a moist, sweet, tender, spiced cake. It is a humble-vegetable-made-glorious, an old idea rooted in the thrift of sweetening a bake with a sweet garden root. INGREDIENTS (one cake) For the cake: 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 4 eggs 1 cup sugar 1 cup oil 1 teaspoon vanilla 3 cups grated carrot 1 cup chopped walnuts (flour-coated) Zest of 1 orange (optional) For the cream cheese frosting: 1/2 cup butter, softened 8 oz cream cheese, softened 2 to 3 cups powdered sugar 1 teaspoon vanilla Here is what you will learn: ✔ Why the grated carrot sweetens, moistens, and all but vanishes ✔ Why you use oil (keeps it wonderfully moist) ✔ Why you flour-coat the walnuts so they do not sink ✔ The warm spices that make a carrot cake ✔ Why you must NOT overmix ✔ The optional orange zest brightener ✔ The classic cream cheese frosting (the only proper partner) ✔ Why the tangy frosting balances the sweet cake ✔ Why a carrot cake must be kept in the cold box ✔ How to fix a dense, dry, or runny-frosting cake You do not need a ba