Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, carrot cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Carrot Cake with Pineapple Frosting "Delicious! Everyone raved over dessert tonight—this cake is a definite keeper!" - Christina. Carrot Cupcakes & White Chocolate Icing "Cupcakes are FULL of flavor.
Carrot cake is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Carrot cake is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have carrot cake using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Carrot cake:
- Make ready For the cake
- Take 175 g plain flour
- Make ready 175 g brown sugar
- Take 175 ml sunflower oil
- Make ready 140 g grated carrot
- Get 100 g raisins
- Get 1 teaspoon vanilla extract
- Take 3 large eggs
- Take 1 teaspoon baking powder or bicarbonate of soda
- Take 1 teaspoon ground cinnamon
- Make ready 1 teaspoon ground nutmeg
- Make ready 1 orange (optional)
- Make ready For the topping
- Make ready 200 g cream cheese
- Prepare 150 g caster sugar
- Take 100 g softened butter
- Get 1 orange (optional)
- Make ready Handful chopped walnuts (optional)
I made this cake with a few modifications and he LOVES it! Says that it rivals his favorite carrot cake recipe. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon.
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.
In a large bowl, whisk together flour, salt, baking soda, and cinnamon. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing.
So that is going to wrap this up with this special food carrot cake recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
