Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, carrot cake. It is one of my favorites food recipes. This time, I will make it a little bit unique. 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 meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Carrot Cake is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have carrot cake using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Carrot Cake:
- Prepare 175 g brown sugar (unrefined cane sugar)
- Take 175 ml sunflower oil
- Get 3 large eggs (lightly beaten)
- Take 140 g carrots (grated)
- Prepare 80 g dried fruit (raisins/prunes/cranberry)
- Prepare zest of 1 orange (graded)
- Make ready 175 g self-raising flour
- Get 1 tsp baking soda
- Take 1 tsp ground cinnamon
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:
- Oil a medium-sized cake tin, and line it with baking paper. Heat the oven to 180°C (350°F).
- In a large bowl put sugar, sunflower oil and beaten eggs. Mix with a wooden spoon. Stir in grated carrots, dried fruit (I used chopped prunes as I don't like raisins) and grated orange zest.
- Add flour, baking soda and cinnamon. Mix everything together, the mixture will be soft and almost runny.
- Pour the mixture into the prepared tin and bake for 40-45 minutes.
- Allow the cake to cool before serving. You can top it with icing or just sprinkle some icing sugar.
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 it up for this exceptional food carrot cake recipe. Thanks so much for your time. I am confident that 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 on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
