Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, carrot cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Carrot cake is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Carrot cake is something which I have loved my whole life. They are fine and they look wonderful.
I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook carrot cake using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Carrot cake:
- Prepare For the cake
- Prepare 175 g plain flour
- Take 175 g brown sugar
- Get 175 ml sunflower oil
- Make ready 140 g grated carrot
- Take 100 g raisins
- Take 1 teaspoon vanilla extract
- Make ready 3 large eggs
- Prepare 1 teaspoon baking powder or bicarbonate of soda
- Get 1 teaspoon ground cinnamon
- Get 1 teaspoon ground nutmeg
- Make ready 1 orange (optional)
- Make ready For the topping
- Make ready 200 g cream cheese
- Take 150 g caster sugar
- Prepare 100 g softened butter
- Make ready 1 orange (optional)
- Make ready Handful chopped walnuts (optional)
Sometimes pecans, pineapple, and shredded coconut is added in the mix. The origins of carrot cake are disputed. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans.
Instructions to make Carrot cake:
- Heat the oven to 180C / fan 160C. Oil and line the base and sides of a cake tin with baking paper. I used a square tin about 22cm across - you’ll need to adjust temperature and heat if you’re using a differently sized tin.
- Lightly beat the eggs and mix them with the brown sugar, sunflower oil and vanilla. You can use any type of brown sugar, and substitute vegetable oil if you don’t have sunflower.
- Stir in the carrots, raisins and if you want an extra bit of zing add the grated zest of 1 large orange.
- Sift in the flour, baking powder, cinnamon and nutmeg, and mix it all together. You’ll have a fairly runny batter.
- Pour the mixture into your prepared tin, and bake for 30 minutes. If you’re using a smaller tin, you may want a lower temperature and a longer cooking time. It’s done when it feels firm and springy, and a skewer comes out clean.
- While the cake is baking, make the topping. Make sure the butter is softened, rather than melted, and mix together with the cream cheese and sugar until it’s light and fluffy. I also mixed in the juice of half an orange. If it’s a bit loose, you can put it in the fridge to set a little.
- Once your cake is cooked, leave it to cool in the tin for 10 minutes, and then turn out onto a wire rack to cool completely before you add the topping. Don’t be tempted to do this too soon, or you’ll end up with a runny mess.
- When ready, spread the topping generously over the cake, all the way to the edges. Finish with some orange zest and chopped walnuts.
Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. Carrot Cake Recipe - How to Make Carrot Cake This Carrot Cake is wonderfully moist, tender and easy to make!
So that’s going to wrap it up for this exceptional food carrot cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
