Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, carrot cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Carrot Cake is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Carrot Cake is something that I’ve loved my entire life. They’re fine and they look fantastic.
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 first prepare a few components. You can cook carrot cake using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Carrot Cake:
- Prepare 175 g self raising flour
- Prepare 175 ml sunflower oil
- Make ready 175 g light brown soft sugar
- Prepare 3 large eggs, lightly beaten
- Prepare 140 g grated carrot (about 3 medium carrots)
- Make ready 100 g raisins
- Make ready 1 tsp bicarbonate of soda
- Get 1 tsp ground cinnamon
- Get 1/2 tsp ground nutmeg
- Make ready For the icing:
- Take 110 g unsalted butter, softened
- Get 225 g full fat cream cheese
- Take 480 g icing sugar
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:
- Pre-heat the oven to 180C/Fan 160/Gas 4. - Grease & line two 20cm sandwich tins with baking paper. - Put the sugar into a mixing bowl, pour in the oil & add the eggs. Mix together lightly then stir in the carrots & raisins. - Mix the flour, bicarbonate of soda & spices then sift into the bowl. Mix together gently until all the ingredients are incorporated. The mixture should be quite soft & runny.
- Divide the mixture between the prepared tins & bake for 40-45 minutes. To check insert a skewer or tip of a knife, if it comes out clean it's done. The cake should also feel firm & springy to touch. - Allow the cakes to cool for 5 minutes in their tins then turn them out onto a wire rack to cool completely.
- To make the icing beat together the butter & cream cheese then carefully mix in the icing sugar. I mix in about 1/3 at a time as it can get messy! - Place one of the cakes on a serving plate & spread with half of the icing. - Take the other cake & carefully place it on top then spread over the rest of the icing. - Decorate with walnut halves if you wish.
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 your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
