Carrot Cake
Carrot Cake

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, carrot cake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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 popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Carrot Cake is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. 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. Make ready 175 ml sunflower oil
  3. Make ready 175 g light brown soft sugar
  4. Make ready 3 large eggs, lightly beaten
  5. Take 140 g grated carrot (about 3 medium carrots)
  6. Get 100 g raisins
  7. Prepare 1 tsp bicarbonate of soda
  8. Get 1 tsp ground cinnamon
  9. Get 1/2 tsp ground nutmeg
  10. Take For the icing:
  11. Take 110 g unsalted butter, softened
  12. Take 225 g full fat cream cheese
  13. Make ready 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 for this exceptional food carrot cake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!