Carrot Cake
Carrot Cake

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, carrot cake. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

My fiance LOVES carrot cake, and yesterday was his birthday so I decided to look for a carrot cake recipe. He was very specific that he wanted pineapple, coconut and lots of nuts in his carrot cake. I made this cake with a few modifications and he LOVES it!

Carrot Cake is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Carrot Cake is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook carrot cake using 20 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Carrot Cake:
  1. Get For the sponge:
  2. Prepare 250 g self-raising flour
  3. Make ready 1 tsp baking powder
  4. Make ready 1 pinch salt
  5. Get 1 1/2 tsp cinnamon
  6. Take 100 g light brown sugar
  7. Prepare 150 g caster sugar
  8. Make ready 150 g vegetable oil
  9. Prepare 4 eggs
  10. Prepare 1 tsp vanilla extract
  11. Take 275 g grated carrots
  12. Make ready 230 g tin of pineapple chunks
  13. Make ready 75 g walnuts, chopped
  14. Make ready For the cream cheese frosting:
  15. Take 200 g butter, room temperature
  16. Take 200 g cream cheese, drained
  17. Get 500 g icing sugar
  18. Make ready 1 tsp vanilla extract
  19. Get Zest of 1 orange
  20. Get Walnuts for decorating

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. In a large bowl, whisk together flour, salt, baking soda, and cinnamon. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour.

Steps to make Carrot Cake:
  1. Preheat the oven to 170 fan. Grease and line 3 8 inch cake tins, I use Trex to grease my tins.
  2. Add the flour, baking powder, salt, and cinnamon to a large bowl. Whisk together the sugars, oil, eggs, in a separate large bowl, make sure everything is well combined. Add the flour mix to the wet ingredients and combine well.
  3. Drain the pineapple, then blitz in a food processor, drain the pineapple again.
  4. Fold in the pineapple, carrots, and walnuts to the cake mix. Equally, divide the mixture between the cake pans. Bake in the preheated oven for 18-20 minutes. Cool the cakes in the tins for 5-10 minutes, then turn out and allow to cool completely.
  5. Meanwhile make the cream cheese frosting. Beat the butter and cream cheese together, once combined stop, do not overbeat (I use a stand mixer but you could use a hand mixer or make it by hand).
  6. Sift the icing sugar and add half to the butter mix along with the vanilla paste and orange zest, beat until combined, then add the second half of the icing sugar.
  7. Add a little frosting to your cake board, attach you first layer of cake, cover with a layer of frosting, then another round of cake and continue until you have stacked all three cakes. You can then choose to cover the whole cake in frosting or just the top and decorate the top with walnut halves.

For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing. Oil keeps the cake nice and moist — any neutral flavored oil will work. While some recipe historians trace the roots of carrot cake back to medieval times, we disagree.

So that is going to wrap this up with this special food carrot cake recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!