Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, carrot cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake.
Carrot Cake is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Carrot Cake is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook carrot cake using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Carrot Cake:
- Make ready 175 g self raising flour
- Prepare 175 ml sunflower oil
- Make ready 175 g light brown soft sugar
- Get 3 large eggs, lightly beaten
- Make ready 140 g grated carrot (about 3 medium carrots)
- Get 100 g raisins
- Take 1 tsp bicarbonate of soda
- Prepare 1 tsp ground cinnamon
- Get 1/2 tsp ground nutmeg
- Take For the icing:
- Prepare 110 g unsalted butter, softened
- Get 225 g full fat cream cheese
- Prepare 480 g icing sugar
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. This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter!
Steps to make Carrot Cake:
- Pre-heat the oven to 180C/Fan 160/Gas 4. - Grease & line two 20cm sandwich tins with baking paper. - Put the sugar into a mixing bowl, pour in the oil & add the eggs. Mix together lightly then stir in the carrots & raisins. - Mix the flour, bicarbonate of soda & spices then sift into the bowl. Mix together gently until all the ingredients are incorporated. The mixture should be quite soft & runny.
- Divide the mixture between the prepared tins & bake for 40-45 minutes. To check insert a skewer or tip of a knife, if it comes out clean it's done. The cake should also feel firm & springy to touch. - Allow the cakes to cool for 5 minutes in their tins then turn them out onto a wire rack to cool completely.
- To make the icing beat together the butter & cream cheese then carefully mix in the icing sugar. I mix in about 1/3 at a time as it can get messy! - Place one of the cakes on a serving plate & spread with half of the icing. - Take the other cake & carefully place it on top then spread over the rest of the icing. - Decorate with walnut halves if you wish.
Originally from the Silver Palate cookbook, we've made several. 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. Healthy Carrot Cake with whole wheat flour, Greek yogurt, toasted coconut and walnuts. This cake is moist, tall, has texture and thick creamy frosting.
So that is going to wrap this up for this exceptional food carrot cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
