Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, carrot cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. 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 popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Carrot Cake is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook carrot cake using 19 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Carrot Cake:
- Get Carrot Cake:
- Take 1 cup pecans or walnuts- lightly baked & coarsely chopped
- Prepare 340 g raw carrots (about 2 1/2 cups finely grated)
- Make ready 2 cups all-purpose flour
- Take 1 teaspoon baking soda
- Get 1 1/2 teaspoons baking powder
- Get 1/2 teaspoon salt
- Take 1 1/2 teaspoons ground cinnamon
- Take 4 large eggs
- Make ready 1 1/2 cups granulated white sugar
- Get 1 cup sunflower, vegetable or canola oil (or other flavorless oil)
- Get 2 teaspoons vanilla extract
- Make ready Cream Cheese Frosting:
- Make ready 1/4 cup (57 grams) unsalted butter, room temperature
- Take 8 ounces (227 grams) cream cheese, room temperature
- Take 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
- Take 1 teaspoon (4 grams) pure vanilla extract
- Get 1 teaspoon (4 grams) freshly squeezed lemon juice
- Get 1 teaspoon finely grated lemon zest (outer yellow skin) (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:
- Preheat oven to 350 degrees F (180 degrees C). Butter, or spray cake pan.
- Whisk the flour, baking soda, baking powder, salt, and ground cinnamon.
- With electric mixer, beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 - 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts.
- Bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cream Cheese Frosting: With electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth.
- To Assemble: Once the cake is cool, slice it in the middle. Place one layer of the cake on your serving platter. Spread with about 3/4 cup (150 grams) of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts. Serve cold or bring to room temperature before serving.
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 with this special food carrot cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
