Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, carrot cake. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Read Customer Reviews & Find Best Sellers. However, once iced with cream cheese frosting, they should be stored in the fridge. You can freeze an un-iced carrot cake for up to.
Carrot Cake is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Carrot Cake is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must 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:
- Prepare 175 g self raising flour
- Prepare 175 ml sunflower oil
- Prepare 175 g light brown soft sugar
- Prepare 3 large eggs, lightly beaten
- Prepare 140 g grated carrot (about 3 medium carrots)
- Prepare 100 g raisins
- Get 1 tsp bicarbonate of soda
- Get 1 tsp ground cinnamon
- Take 1/2 tsp ground nutmeg
- Make ready For the icing:
- Prepare 110 g unsalted butter, softened
- Get 225 g full fat cream cheese
- Get 480 g icing sugar
Ice with your favourite cream cheese icing recipe for best results; there are plenty of recipes on the site! We like to think the humble carrot cake is something of a teatime classic. Try one of our go-to carrot cake recipes to keep you inspired, including a carrot and parsnip cake with rose frosting, a carrot and cheesecake layer cake and a carrot bundt cake. Yep, consider yourself spoilt for choice!
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.
Mix all of the ingredients for the carrot cake, except the carrots and. Bake in a half sheet pan. The carrot cake has stood the test of time because essentially it is incredibly moist, keeps well and could not be easier to make. My version is a nod to to the classic cake of my childhood. My mother used wholemeal flour but I am not going to even try and pretend this is healthy, so I have used plain flour.
So that is going to wrap it up with this exceptional food carrot cake recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
