Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, carrot cake. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. I feel like carrot cake is a dessert most people tend to only make around Easter.
Carrot cake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Carrot cake is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have carrot cake using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Carrot cake:
- Make ready For the cake
- Take 175 g plain flour
- Make ready 175 g brown sugar
- Make ready 175 ml sunflower oil
- Prepare 140 g grated carrot
- Make ready 100 g raisins
- Prepare 1 teaspoon vanilla extract
- Take 3 large eggs
- Prepare 1 teaspoon baking powder or bicarbonate of soda
- Make ready 1 teaspoon ground cinnamon
- Take 1 teaspoon ground nutmeg
- Get 1 orange (optional)
- Prepare For the topping
- Get 200 g cream cheese
- Get 150 g caster sugar
- Get 100 g softened butter
- Get 1 orange (optional)
- Prepare Handful chopped walnuts (optional)
This cake is quick and easy to make, versatile and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake. Spoon ¼ of the icing on top and spread in an even layer. Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or.
Steps to make Carrot cake:
- Heat the oven to 180C / fan 160C. Oil and line the base and sides of a cake tin with baking paper. I used a square tin about 22cm across - you’ll need to adjust temperature and heat if you’re using a differently sized tin.
- Lightly beat the eggs and mix them with the brown sugar, sunflower oil and vanilla. You can use any type of brown sugar, and substitute vegetable oil if you don’t have sunflower.
- Stir in the carrots, raisins and if you want an extra bit of zing add the grated zest of 1 large orange.
- Sift in the flour, baking powder, cinnamon and nutmeg, and mix it all together. You’ll have a fairly runny batter.
- Pour the mixture into your prepared tin, and bake for 30 minutes. If you’re using a smaller tin, you may want a lower temperature and a longer cooking time. It’s done when it feels firm and springy, and a skewer comes out clean.
- While the cake is baking, make the topping. Make sure the butter is softened, rather than melted, and mix together with the cream cheese and sugar until it’s light and fluffy. I also mixed in the juice of half an orange. If it’s a bit loose, you can put it in the fridge to set a little.
- Once your cake is cooked, leave it to cool in the tin for 10 minutes, and then turn out onto a wire rack to cool completely before you add the topping. Don’t be tempted to do this too soon, or you’ll end up with a runny mess.
- When ready, spread the topping generously over the cake, all the way to the edges. Finish with some orange zest and chopped walnuts.
A wonderfully moist, perfectly spiced carrot cake recipe. This Vegan Carrot Cake is super moist, fluffy and made in one bowl. 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. Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.
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