Carrot Cake
Carrot Cake

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, carrot cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Carrot Cake is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Carrot Cake is something which I’ve loved my entire life. They’re nice and they look wonderful.

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 particular recipe, we must first prepare a few ingredients. You can cook carrot cake using 13 ingredients and 3 steps. Here is how you cook it.

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

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. 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.

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 it up with this special food carrot cake recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!