Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, carrot cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Carrot cake is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Carrot cake is something which I’ve loved my whole life. They’re fine and they look wonderful.
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 have to prepare a few ingredients. You can cook carrot cake using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Carrot cake:
- Make ready 2 1/2 cups all purpose flour
- Prepare 1 cup cooking oil
- Make ready 1 1/2 cup sugar
- Prepare 4 eggs
- Get 2 teaspoons baking powder
- Take 2 teaspoons baking soda
- Prepare 1 tablespoon cinnamon powder
- Take 1 tablespoon mixed spices
- Make ready 2 teaspoons vanilla essence
- Make ready 2 cups grated carrots
- Prepare 1 teaspoon salt
- Make ready Slice pineapple cut into small pieces
- Make ready Icing
- Make ready 250 g icing sugar
- Prepare 250 g margarine
- Make ready Few drops vanilla essence
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! Mix all of the ingredients for the carrot cake, except the carrots and.
Instructions to make Carrot cake:
- In a bowl put all your dry ingredients (flour, baking powder, baking soda, cinnamon, mixed spices then set aside.
- Mix your carrots and pineapple then dust them with some flour to ensure equal distribution and they don't sink
- Mix oil and sugar till it dissolves.
- Add eggs one by one, mixing after each addition. Then add vanilla essence
- Sieve your dry ingredients 3 times. Add them into the wet ingredients, alternating with carrots and pineapple
- Put in your baking tin, bake at 150°C for 40-60mins depending on your oven
- Sift 250g icing sugar, add in 250g margarine. Whisk till well combined. Add vanilla essence. Decorate as desired
- Apply crumb coat. Then put in freezer for 15mins.the add the second coat then a rosettes
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. There are no sultanas (my husband refuses to eat them however attractively disguised.
So that is going to wrap it up with this exceptional food carrot cake recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
