Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, carrot cake. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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 favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Carrot Cake is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook carrot cake using 24 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Carrot Cake:
- Make ready Honeycomb:
- Take 1/2 Cup Granulated Sugar,
- Prepare 2 TBSP Golden Syrup,
- Take 1 TBSP Maple Syrup,
- Take 2 TBSP Water,
- Prepare 2 TSP Baking Soda,
- Take Cake Batter:
- Make ready 150 g Walnut Coarsely Chopped,
- Take 500 ml Fresh Carrot Juice,
- Prepare 200 g Unbleached All Purpose Flour,
- Get 1 1/2 TBSP Baking Powder,
- Get 1/2 TBSP Baking Soda,
- Take 90 g Caster Sugar,
- Prepare 90 g Dark Muscovado Sugar,
- Prepare 1/4 TSP Sea Salt,
- Get 1/4 TSP Ground Cinnamon,
- Get 1/4 TSP Nutmeg Freshly Grated,
- Prepare 375 g Carrots Freshly Shredded Preferably Organic,
- Prepare 1/2 TBSP Pure Vanilla Paste,
- Prepare Fresh Orange Zest, 1/2 Orange
- Make ready Canola / Peanut Oil, 120ml + More For Greasing
- Prepare For Serving:
- Make ready 250 ml Fresh Carrot Juice,
- Take 250 ml Fresh Orange Juice,
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.
Steps to make Carrot Cake:
- Prepare the honeycomb. - - Lined baking tray with aluminium foil. - - Lightly grease the foil with oil. - - In a sauce pot, add sugar, golden syrup, maple syrup and water.
- Turn the heat up to medium high. - - Place in a candy thermometer. - - Do not stir the mixture.
- Once the temperature reaches 148 degrees celsius or 300 fahrenheit, immediately remove from heat. - - It is best to remove from heat just before it reaches that temperature as it will still continue cooking. - - Immediately sieve in the baking soda.
- Stir lightly to combine well. - - You will see that the mixture will start to foam up rapidly. - - As soon as that happens, stop stirring and immediately transfer onto the baking tray. - - Do not try to smoothen the surface as it will collapse.
- Set aside to cool down completely, preferably overnight. - - You can crack into smaller piece and store them in an airtight container. - - Prepare the cake batter.
- In a skillet over medium heat, add walnuts. - - Saute and toast the walnuts for about 1 to 2 mins. - - Remove from heat and set aside to cool completely. - - Do not over toast the walnuts or it will turn bitter.
- In a sauce pot over medium-low heat, add carrot juice. - - Bring it up to a slow simmer. - - Continue to simmer until it reduce to about 1/4 cup or 63ml. - - Remove from heat and set aside to cool completely.
- Lightly grease the cake pan with oil. - - Lay parchment paper onto the bottom of the cake pan as well as the sides. - - Preheat oven to 190 degree celsius or 375 fahrenheit.
- In a large mixing bowl, add flour, baking powder, baking soda, sugar, and salt. - - Mix to combine well. - - Add in cinnamon, nutmeg, shredded carrots, vanilla and orange zest. - - Mix to combine well. Mix, mix, mix.
- Lastly, add in carrot juice, oil and walnuts. - - Stir to combine well. - - Transfer the batter into the cake pan. - - Using an offset spatula to create an even surface.
- Wack into the oven and bake for about 40 to 45 mins. - - When you insert a skewer into the cake, the skewer should come out clean. - - Remove from oven and let cool completely. - - Unmold and cover with cling film and chill in the fridge at least for 48 hrs.
- To serve. - - In a sauce pot over medium-low heat, add carrot and orange juice. - - Bring it up to a slow simmer. - - Continue to simmer until it reduce to about 1/2.
- Remove from heat and set aside to cool completely. - - Spoon the reduced juice mixture onto serving plate. - - Place a slice of the carrot cake in the middle. - - Decorate with crack honeycomb pieces. - - Serve immediately.
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’s going to wrap it up for this special food carrot cake recipe. Thank you very much for reading. I’m confident you will 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
