Carrot Cake
Carrot Cake

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, carrot cake. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Carrot Cake is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Carrot Cake is something which I have 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 prepare a few components. You can cook carrot cake using 24 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Carrot Cake:
  1. Prepare Honeycomb:
  2. Get 1/2 Cup Granulated Sugar,
  3. Make ready 2 TBSP Golden Syrup,
  4. Take 1 TBSP Maple Syrup,
  5. Make ready 2 TBSP Water,
  6. Make ready 2 TSP Baking Soda,
  7. Take Cake Batter:
  8. Get 150 g Walnut Coarsely Chopped,
  9. Take 500 ml Fresh Carrot Juice,
  10. Take 200 g Unbleached All Purpose Flour,
  11. Make ready 1 1/2 TBSP Baking Powder,
  12. Get 1/2 TBSP Baking Soda,
  13. Make ready 90 g Caster Sugar,
  14. Prepare 90 g Dark Muscovado Sugar,
  15. Take 1/4 TSP Sea Salt,
  16. Prepare 1/4 TSP Ground Cinnamon,
  17. Make ready 1/4 TSP Nutmeg Freshly Grated,
  18. Make ready 375 g Carrots Freshly Shredded Preferably Organic,
  19. Make ready 1/2 TBSP Pure Vanilla Paste,
  20. Make ready Fresh Orange Zest, 1/2 Orange
  21. Take Canola / Peanut Oil, 120ml + More For Greasing
  22. Prepare For Serving:
  23. Prepare 250 ml Fresh Carrot Juice,
  24. Take 250 ml Fresh Orange Juice,

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. Prepare the honeycomb. - - Lined baking tray with aluminium foil. - - Lightly grease the foil with oil. - - In a sauce pot, add sugar, golden syrup, maple syrup and water.
  2. Turn the heat up to medium high. - - Place in a candy thermometer. - - Do not stir the mixture.
  3. Once the temperature reaches 148 degrees celsius or 300 fahrenheit, immediately remove from heat. - - It is best to remove from heat just before it reaches that temperature as it will still continue cooking. - - Immediately sieve in the baking soda.
  4. Stir lightly to combine well. - - You will see that the mixture will start to foam up rapidly. - - As soon as that happens, stop stirring and immediately transfer onto the baking tray. - - Do not try to smoothen the surface as it will collapse.
  5. Set aside to cool down completely, preferably overnight. - - You can crack into smaller piece and store them in an airtight container. - - Prepare the cake batter.
  6. In a skillet over medium heat, add walnuts. - - Saute and toast the walnuts for about 1 to 2 mins. - - Remove from heat and set aside to cool completely. - - Do not over toast the walnuts or it will turn bitter.
  7. In a sauce pot over medium-low heat, add carrot juice. - - Bring it up to a slow simmer. - - Continue to simmer until it reduce to about 1/4 cup or 63ml. - - Remove from heat and set aside to cool completely.
  8. Lightly grease the cake pan with oil. - - Lay parchment paper onto the bottom of the cake pan as well as the sides. - - Preheat oven to 190 degree celsius or 375 fahrenheit.
  9. In a large mixing bowl, add flour, baking powder, baking soda, sugar, and salt. - - Mix to combine well. - - Add in cinnamon, nutmeg, shredded carrots, vanilla and orange zest. - - Mix to combine well. Mix, mix, mix.
  10. Lastly, add in carrot juice, oil and walnuts. - - Stir to combine well. - - Transfer the batter into the cake pan. - - Using an offset spatula to create an even surface.
  11. Wack into the oven and bake for about 40 to 45 mins. - - When you insert a skewer into the cake, the skewer should come out clean. - - Remove from oven and let cool completely. - - Unmold and cover with cling film and chill in the fridge at least for 48 hrs.
  12. To serve. - - In a sauce pot over medium-low heat, add carrot and orange juice. - - Bring it up to a slow simmer. - - Continue to simmer until it reduce to about 1/2.
  13. Remove from heat and set aside to cool completely. - - Spoon the reduced juice mixture onto serving plate. - - Place a slice of the carrot cake in the middle. - - Decorate with crack honeycomb pieces. - - Serve immediately.

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’s going to wrap this up with this exceptional food carrot cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!