Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, carrot cake. It is one of my favorites. For mine, I’m gonna make it a 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 recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Carrot cake is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook carrot cake using 21 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Carrot cake:
- Make ready Cake
- Prepare 260 g self-raising flour
- Take 1 tbsp baking powder
- Prepare 1 tbsp salt
- Prepare 2 tbsp cinnamon
- Prepare 1 tbsp ground ginger (you can add another tbsp if you like)
- Make ready (optional) 1/2 tsp chilli
- Prepare 320 g peeled and grated carrots (you can add more if you like)
- Prepare 130 g dark brown muscovado sugar
- Prepare 130 g light brown sugar
- Prepare 100 g chopped pecans
- Get 4 eggs
- Get 290 ml vegetable oil
- Get 1 tbsp vanilla extract
- Prepare Icing
- Take 75 g butter
- Get 300 g full fat Philadelphia cheese
- Take 120 g icing sugar
- Take 1 tbsp vanilla extract
- Prepare Fresh ginger
- Take 50 g chopped pecans
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.
Instructions to make Carrot cake:
- Preheat oven to fan 170C. Grease two 9 inch cake tins, and line the base with baking paper.
- Whisk together flour, baking powder, salt, cinnamon, ginger and chilli until well combined.
- Whisk oil, sugar, and vanilla until well combined. Then whisk the eggs one at a time.
- Fold in the dry mix gradually until you get a smooth batter. Then add carrots and pecans and mix well.
- Divide the batter evenly between the two tins and bake for 40-60 mins (check around the 40 min mark If a skewer comes out clean.
- Once baked, remove from oven but keep in the cake tins for 5-10 mins. Then transfer to a cooling rack and leave to cool completely.
- For the icing, beat butter until soft. Add Philadelphia and beat again. Sift over the icing sugar and add vanilla and beat until well combined and smooth and then place in the fridge.
- (optional) for an extra kick, grate some fresh ginger on a kitchen roll, and then wrap it around and squeeze it over the icing. This should give 2-3 tbsp of sharp ginger juice (adjust to taste). Mix again until well combined.
- Once the cake is cool, spread half of the icing on the first cake then place the other cake on top and spread the rest of the icing. Decorate with chopped pecans.
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.
So that’s going to wrap it up with this instant food carrot cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
