Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, carrot cake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Carrot cake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Carrot cake is something which I’ve loved my whole life. They are nice and they look fantastic.
This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Торт с муссом из черной смородины (Black Currant Cake).
To get started with this particular recipe, we have to prepare a few components. You can cook carrot cake using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Carrot cake:
- Get For the cake
- Make ready 175 g plain flour
- Prepare 175 g brown sugar
- Get 175 ml sunflower oil
- Make ready 140 g grated carrot
- Prepare 100 g raisins
- Make ready 1 teaspoon vanilla extract
- Make ready 3 large eggs
- Prepare 1 teaspoon baking powder or bicarbonate of soda
- Take 1 teaspoon ground cinnamon
- Make ready 1 teaspoon ground nutmeg
- Prepare 1 orange (optional)
- Prepare For the topping
- Prepare 200 g cream cheese
- Get 150 g caster sugar
- Take 100 g softened butter
- Take 1 orange (optional)
- Get Handful chopped walnuts (optional)
Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. A wonderfully moist, perfectly spiced carrot cake recipe. 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.
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.
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. This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several. Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.
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