Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, carrot cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
I've tried many carrot cakes, and this is my favorite recipe. 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 favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Carrot Cake is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have carrot cake using 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Carrot Cake:
- Get 175 g self raising flour
- Prepare 175 ml sunflower oil
- Prepare 175 g light brown soft sugar
- Prepare 3 large eggs, lightly beaten
- Get 140 g grated carrot (about 3 medium carrots)
- Get 100 g raisins
- Get 1 tsp bicarbonate of soda
- Take 1 tsp ground cinnamon
- Prepare 1/2 tsp ground nutmeg
- Make ready For the icing:
- Prepare 110 g unsalted butter, softened
- Get 225 g full fat cream cheese
- Make ready 480 g icing sugar
Carrot Cake Recipe - How to Make Carrot Cake 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.
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.
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. Grate the carrots on the small holes of a box grater. 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. This Carrot Cake is wonderfully moist, tender and easy to make!
So that is going to wrap this up for this exceptional food carrot cake recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
