Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, carrot cake. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Carrot Cake is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Carrot Cake is something that I have loved my whole life.
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.
To begin with this recipe, we must prepare a few ingredients. You can have carrot cake using 13 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Carrot Cake:
- Make ready For the carrot cake:
- Make ready 170 g dark brown sugar
- Prepare 2 Eggs
- Prepare 150 ml vegetable oil
- Get 3 medium sized carrots peeled and grated
- Get 1 tsp ground cinnamon
- Prepare 1/2 tsp ground ginger
- Get 190 g gluten free self raising flour
- Make ready 50 g sultanas
- Take For the frosting:
- Prepare 50 g dairy free spread
- Make ready 175 g dairy free cream cheese
- Take 100 g icing sugar
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 180 oC - Grease and line a 7" round cake tin - In a large bowl mix together the brown sugar, vegetable oil and eggs - Stir in the grated carrot, ginger, cinnamon, flour and sultanas - Pour the mixture into the cake tin - Bake in the oven for 40 minutes
- Remove from the cake tin and allow to cool before frosting - Beat together the dairy free spread, dairy free cream cheese and icing sugar - Spread on top of the cake and dust with a little extra ground cinnamon
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 is going to wrap this up with this exceptional food carrot cake recipe. Thank you very much for your time. I’m sure you will 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 family, colleague and friends. Thanks again for reading. Go on get cooking!
