Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, carrot cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Carrot cake is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Carrot cake is something which I have loved my whole life.
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 get started with this particular recipe, we must prepare a few ingredients. You can have carrot cake using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Carrot cake:
- Make ready For the cake
- Prepare 175 g plain flour
- Take 175 g brown sugar
- Take 175 ml sunflower oil
- Prepare 140 g grated carrot
- Prepare 100 g raisins
- Prepare 1 teaspoon vanilla extract
- Take 3 large eggs
- Take 1 teaspoon baking powder or bicarbonate of soda
- Make ready 1 teaspoon ground cinnamon
- Get 1 teaspoon ground nutmeg
- Make ready 1 orange (optional)
- Make ready For the topping
- Get 200 g cream cheese
- Get 150 g caster sugar
- Take 100 g softened butter
- Make ready 1 orange (optional)
- Make ready Handful chopped walnuts (optional)
This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.
Steps 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.
Sometimes pecans, pineapple, and shredded coconut is added in the mix. The origins of carrot cake are disputed. Spoon ¼ of the icing on top and spread in an even layer. For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. 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.
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