Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, carrot cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Carrot Cake Recipe - How to Make Carrot Cake Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like a fluffier Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for. 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 well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Carrot cake is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook carrot cake using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Carrot cake:
- Get For the cake
- Get 175 g plain flour
- Get 175 g brown sugar
- Make ready 175 ml sunflower oil
- Make ready 140 g grated carrot
- Take 100 g raisins
- Make ready 1 teaspoon vanilla extract
- Make ready 3 large eggs
- Take 1 teaspoon baking powder or bicarbonate of soda
- Take 1 teaspoon ground cinnamon
- Prepare 1 teaspoon ground nutmeg
- Get 1 orange (optional)
- Take For the topping
- Make ready 200 g cream cheese
- Take 150 g caster sugar
- Take 100 g softened butter
- Take 1 orange (optional)
- Get Handful chopped walnuts (optional)
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. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans.
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.
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. Try one of our carrot cake recipes whether you're hosting a coffee morning, afternoon tea or just fancy a treat. We even have sugar-free and vegan versions.
So that is going to wrap this up for this exceptional food carrot cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
