Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, carrot cake. One of my favorites food recipes. For mine, I am going to 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 favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Carrot cake is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook carrot cake using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Carrot cake:
- Prepare 2 1/2 cups (325 g) All Purpose Flour
- Prepare 1 1/2 teaspoons Baking Soda
- Take 1 1/4 teaspoons Baking Powder
- Make ready 2 teaspoons Ground Cinnamon
- Make ready 1/2 teaspoon Salt
- Get 2 cups (400 g) Sugar
- Prepare 4 Large Eggs
- Get 1 cup (218 g) Vegetable Oil
- Make ready 1 teaspoon Vanilla Extract
- Take 2 cups (180 g) Grated Carrots
- Make ready 3/4 cup (92 g) Chopped Pecans
- Take 3/4 cup (50 g) Coconut (I used Bakers Angel Flake Sweetened coconut)
- Prepare 1 (8 oz) can Crushed Pineapple (put in strainer and let juice drain. I used a fork to press out more liquid
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!
Instructions to make Carrot cake:
- Preheat oven to 350 degrees
- Line the bottoms of 3 (8inch) or 2 (9inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.
- In a mixing bowl, add 2 cups sugar, 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.
- With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.
- Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.
- Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.
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 special food carrot cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
