Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, carrot cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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. Top this classic carrot cake with moreish icing and chopped walnuts or pecans.
Carrot Cake is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Carrot Cake is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have carrot cake using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Carrot Cake:
- Take For the sponge:
- Prepare 250 g self-raising flour
- Get 1 tsp baking powder
- Make ready 1 pinch salt
- Prepare 1 1/2 tsp cinnamon
- Make ready 100 g light brown sugar
- Take 150 g caster sugar
- Get 150 g vegetable oil
- Take 4 eggs
- Get 1 tsp vanilla extract
- Make ready 275 g grated carrots
- Get 230 g tin of pineapple chunks
- Make ready 75 g walnuts, chopped
- Prepare For the cream cheese frosting:
- Take 200 g butter, room temperature
- Take 200 g cream cheese, drained
- Make ready 500 g icing sugar
- Take 1 tsp vanilla extract
- Get Zest of 1 orange
- Take Walnuts for decorating
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! Mix all of the ingredients for the carrot cake, except the carrots and. Bake in a half sheet pan.
Steps to make Carrot Cake:
- Preheat the oven to 170 fan. Grease and line 3 8 inch cake tins, I use Trex to grease my tins.
- Add the flour, baking powder, salt, and cinnamon to a large bowl. Whisk together the sugars, oil, eggs, in a separate large bowl, make sure everything is well combined. Add the flour mix to the wet ingredients and combine well.
- Drain the pineapple, then blitz in a food processor, drain the pineapple again.
- Fold in the pineapple, carrots, and walnuts to the cake mix. Equally, divide the mixture between the cake pans. Bake in the preheated oven for 18-20 minutes. Cool the cakes in the tins for 5-10 minutes, then turn out and allow to cool completely.
- Meanwhile make the cream cheese frosting. Beat the butter and cream cheese together, once combined stop, do not overbeat (I use a stand mixer but you could use a hand mixer or make it by hand).
- Sift the icing sugar and add half to the butter mix along with the vanilla paste and orange zest, beat until combined, then add the second half of the icing sugar.
- Add a little frosting to your cake board, attach you first layer of cake, cover with a layer of frosting, then another round of cake and continue until you have stacked all three cakes. You can then choose to cover the whole cake in frosting or just the top and decorate the top with walnut halves.
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. There are no sultanas (my husband refuses to eat them however attractively disguised. This recipe for The Best Carrot Cake is wonderfully moist, tender and easy to make.
So that’s going to wrap it up with this special food carrot cake recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at 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!
