Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, carrot cake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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.
Carrot cake is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Carrot cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook carrot cake using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Carrot cake:
- Prepare For the cake
- Take 175 g plain flour
- Get 175 g brown sugar
- Make ready 175 ml sunflower oil
- Get 140 g grated carrot
- Get 100 g raisins
- Take 1 teaspoon vanilla extract
- Get 3 large eggs
- Prepare 1 teaspoon baking powder or bicarbonate of soda
- Get 1 teaspoon ground cinnamon
- Prepare 1 teaspoon ground nutmeg
- Get 1 orange (optional)
- Make ready For the topping
- Make ready 200 g cream cheese
- Prepare 150 g caster sugar
- Take 100 g softened butter
- Take 1 orange (optional)
- Make ready Handful chopped walnuts (optional)
Most modern carrot cake recipes have a white cream cheese frosting. 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.
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.
It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or. Carrot Cake Recipe - How to Make Carrot Cake This Carrot Cake is wonderfully moist, tender and easy to make!
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