Carrot cake
Carrot cake

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, carrot cake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look 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 well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Carrot cake is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have carrot cake using 18 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Carrot cake:
  1. Take For the cake
  2. Take 175 g plain flour
  3. Make ready 175 g brown sugar
  4. Take 175 ml sunflower oil
  5. Prepare 140 g grated carrot
  6. Get 100 g raisins
  7. Get 1 teaspoon vanilla extract
  8. Prepare 3 large eggs
  9. Take 1 teaspoon baking powder or bicarbonate of soda
  10. Make ready 1 teaspoon ground cinnamon
  11. Get 1 teaspoon ground nutmeg
  12. Take 1 orange (optional)
  13. Take For the topping
  14. Take 200 g cream cheese
  15. Get 150 g caster sugar
  16. Get 100 g softened butter
  17. Take 1 orange (optional)
  18. Take Handful chopped walnuts (optional)

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:
  1. 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.
  2. 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.
  3. Stir in the carrots, raisins and if you want an extra bit of zing add the grated zest of 1 large orange.
  4. Sift in the flour, baking powder, cinnamon and nutmeg, and mix it all together. You’ll have a fairly runny batter.
  5. 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.
  6. 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.
  7. 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.
  8. When ready, spread the topping generously over the cake, all the way to the edges. Finish with some orange zest and chopped walnuts.

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 this up for this special food carrot cake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s 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 family, friends and colleague. Thanks again for reading. Go on get cooking!