ASMR Baking a Carrot Bundt Cake 🥕 (Close Whispered Voiceover, Tapping)

Here’s a big thank you to the lovely channel members: Josh, Beau, Ricardo, Curt, Jace, Jordan, Max, Catherine, Phil, Joshua, Mubioh, Karanaima, Dar, Ron, Debiee, Eli, Torpe, Jason, Jaylon, Trinity, Grant, Andy, Shannon, Past Tense, Toffi, Meredith, Brian R, Jake R, theokchannel, Kris, Rory, Bryan, HolyCannoli, MrBear, and NebraskaBecause. I see you wonderful people and appreciate you! If you’d like to receive early access to uploads, channel emojis/badges, and mentions, I’d love for you to consider joining as a member. Below is the link to do so. 🧡    / @calciferasmr   If you would like to support the channel in a monetary way, I have just started up a Kofi page as well. :) https://ko-fi.com/calciferasmr Here is my channel’s Instagram! https://www.instagram.com/calciferspa... I appreciate any other recommendations or feedback; suggestions are always welcome! For business inquiries: [email protected] For the batter: 2 ¼ cups all purpose flour 1 1/2 tsp baking soda 1 1/2 tsp baking powder 3 tsp cinnamon 1 tsp nutmeg 1/4 tsp clove 1/4 tsp ginger 1 tsp salt 1 cup white granulated sugar 1 cup packed light brown sugar 4 eggs (large) 1 cup vegetable oil 2 1/2 tsp vanilla extract 2 1/2 cups finely shredded carrots (or one pre-shredded pouch) For the frosting: 8 oz block full fat cream cheese 4 tablespoons or a half stick of unsalted butter 3-4 cups powdered sugar (depends on preference) 1 tsp vanilla extract Dash of lemon juice 1/4 tsp salt Crushed walnuts for topping! Preheat to 350 F. Whisk together your dry ingredients in one bowl and set aside (flour, baking soda, baking powder, salt, spices) In a separate bowl, add 4 eggs and use an electric hand mixer for about 15 seconds (this will be the start to whipping air into the eggs). Add in your white granulated sugar, and beat the mixture again. This should yield a pale yellow compared to what you started with. Add in your brown sugar, oil, and vanilla extract, and beat again briefly to whip air into the mixture one last time. Then, add your carrots into the wet mixture and add in half of your dry ingredients. Fold this in with a spatula to prevent losing the air you’ve beat into the egg mixture. Add in the last of the dry ingredients, and fold again just until you see the dry mixture fully combined. Thoroughly grease a bundt pan and pour the batter inside. Make sure the batter doesn’t reach the top, a 2/3 or 3/4 fill is preferred. Bake for 45 minutes (but you can pull out a few minutes before to test!) and test that a toothpick comes out clean once out of the oven. Allow the cake to cool in the pan for 15-20 minutes, and then flip it onto a flat surface to cool the rest of the way. (Do not flip it right out of the oven, and try not to let it cool for hours in the pan.) Add your frosting via a piping bag (or spatula!) and decorate with crushed and whole walnuts. Enjoy!