Recipe of Homemade Carrot Cake

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, carrot cake. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. Find the best carrot cake recipe, with or without pineapple, plus recipes for carrot cupcakes with cream cheese frosting, and other easy carrot-y treats. • How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly delicious.

Carrot Cake is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Carrot Cake is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook carrot cake using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Carrot Cake:

1. Prepare 175 g self raising flour
2. Make ready 175 ml sunflower oil
3. Prepare 175 g light brown soft sugar
4. Prepare 3 large eggs, lightly beaten
5. Get 140 g grated carrot (about 3 medium carrots)
6. Prepare 100 g raisins
7. Prepare 1 tsp bicarbonate of soda
8. Take 1 tsp ground cinnamon
9. Prepare 1/2 tsp ground nutmeg
10. Make ready For the icing:
11. Take 110 g unsalted butter, softened
12. Make ready 225 g full fat cream cheese
13. Get 480 g icing sugar

Carrot Cake Recipe - How to Make Carrot Cake Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like a fluffier Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans.

Instructions to make Carrot Cake:

1. 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.
2. 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.
3. 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.

This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.

So that is going to wrap it up for this exceptional food carrot cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!