Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, carrot cake. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Carrot cake is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Carrot cake is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have carrot cake using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Carrot cake:
- Prepare 375 g finely grated carrots
- Prepare 100 g raisins
- Prepare 450 g all purepose flour
- Get 1 tsp b. Soda
- Get 1 1/2 tsp b. Powder
- Prepare 1/2 tsp salt
- Prepare 11/2 tsp ground cinnamon
- Prepare 1/2 teaspoon nutmeg
- Get 1/2 teaspon ginger
- Make ready 4 large eggs
- Get 340 white sugar
- Prepare 240 ml oil
- Get 2 tsp pure vanilla extract
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!
Instructions to make Carrot cake:
- Pre heat oven to 180°c
- Grease 2 9"×2" (23cm×5cm) cake pans.
- Whisk flour and all dry ingredients.
- Beat the eggs until frothy, about a min., add sugar gradually and beat until thick and light coloured. 3 -4 min. Add oil in a steady stream and beat in vanilla.
- Add flour mixture and beat just until incorporated.
- Fold in grated carrots and raisins, divide between the pans and bake 25-30 mins. Or until a skewer comes out clean.
- Cool on a wire 10 mins then turn cakes on to a rack to cool completely.
- I did a simple lemon icing to cover
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’s going to wrap this up with this special food carrot cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be 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!
