Carrot cake #weeklyjikonichallenge
Carrot cake #weeklyjikonichallenge

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, carrot cake #weeklyjikonichallenge. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Carrot cake #weeklyjikonichallenge is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Carrot cake #weeklyjikonichallenge is something which I have loved my entire life.

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.

To get started with this particular recipe, we have to prepare a few components. You can cook carrot cake #weeklyjikonichallenge using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Carrot cake #weeklyjikonichallenge:
  1. Get 2 cups shredded carrots
  2. Make ready 4 eggs
  3. Get 1 tsp vanila
  4. Take 1 1/2 cups cooking oil
  5. Take 2 cups flour
  6. Make ready 2 tsp baking soda
  7. Make ready 2 tsp cinnamon
  8. Prepare 1/2 tsp salt

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 #weeklyjikonichallenge:
  1. In a clean bowl put your shredded carrots, eggs,sugar,vanilla, oil and mix them all together
  2. This is how it looks after mixing the wet ingredients
  3. In another clean bowl sieve together the flour,cinnamon,baking soda and salt
  4. Next put the wet ingredients to the dry ingredients and mix well till no flour is visible.
  5. In a clean baking tin grease on the sides and put a parchment paper at the bottom to avoid sticking (sorry forgot to take picture)
  6. Pour in your mixture into the baking tin
  7. Bake at 180° for 50 minutes (this depends with the oven you are using) when its ready remove from oven and wait for it to cool then serve with your choice of drink.

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 with this exceptional food carrot cake #weeklyjikonichallenge recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!