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Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, carrot cake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Carrot Cake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Carrot Cake is something that I’ve loved my whole life.
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!
To begin with this recipe, we must first prepare a few components. You can have carrot cake using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Carrot Cake:
- Get For the sponge:
- Prepare 250 g self-raising flour
- Make ready 1 tsp baking powder
- Get 1 pinch salt
- Prepare 1 1/2 tsp cinnamon
- Make ready 100 g light brown sugar
- Make ready 150 g caster sugar
- Make ready 150 g vegetable oil
- Prepare 4 eggs
- Prepare 1 tsp vanilla extract
- Take 275 g grated carrots
- Make ready 230 g tin of pineapple chunks
- Take 75 g walnuts, chopped
- Take For the cream cheese frosting:
- Get 200 g butter, room temperature
- Take 200 g cream cheese, drained
- Prepare 500 g icing sugar
- Make ready 1 tsp vanilla extract
- Prepare Zest of 1 orange
- 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.
Instructions to make Carrot Cake:
- Preheat the oven to 170 fan. Grease and line 3 8 inch cake tins, I use Trex to grease my tins.
- 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.
- Drain the pineapple, then blitz in a food processor, drain the pineapple again.
- 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.
- 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).
- 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.
- 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 for this special food carrot cake recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
