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Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, carrot cake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Carrot cake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Carrot cake is something that I’ve loved my whole life. They’re fine and they look fantastic.
Not too sweet, too dense, oily or spicy as some carrot cakes can be. The frosting is a tried and true basic cream cheese frosting. Easy to mix and fool proof, this could easily be your go-to carrot cake recipe.
To get started with this recipe, we have to prepare a few components. You can have carrot cake using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Carrot cake:
- Prepare Cake
- Make ready 260 g self-raising flour
- Prepare 1 tbsp baking powder
- Make ready 1 tbsp salt
- Make ready 2 tbsp cinnamon
- Make ready 1 tbsp ground ginger (you can add another tbsp if you like)
- Take (optional) 1/2 tsp chilli
- Make ready 320 g peeled and grated carrots (you can add more if you like)
- Prepare 130 g dark brown muscovado sugar
- Take 130 g light brown sugar
- Make ready 100 g chopped pecans
- Get 4 eggs
- Prepare 290 ml vegetable oil
- Make ready 1 tbsp vanilla extract
- Take Icing
- Get 75 g butter
- Prepare 300 g full fat Philadelphia cheese
- Get 120 g icing sugar
- Make ready 1 tbsp vanilla extract
- Get Fresh ginger
- Get 50 g chopped pecans
Classic old-fashioned carrots cake often include pineapple. While ours doesn't include any, this recipe works well with it. Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. A great thing about making a carrot cake from scratch is that you can control what you decide to put into it.
Steps to make Carrot cake:
- Preheat oven to fan 170C. Grease two 9 inch cake tins, and line the base with baking paper.
- Whisk together flour, baking powder, salt, cinnamon, ginger and chilli until well combined.
- Whisk oil, sugar, and vanilla until well combined. Then whisk the eggs one at a time.
- Fold in the dry mix gradually until you get a smooth batter. Then add carrots and pecans and mix well.
- Divide the batter evenly between the two tins and bake for 40-60 mins (check around the 40 min mark If a skewer comes out clean.
- Once baked, remove from oven but keep in the cake tins for 5-10 mins. Then transfer to a cooling rack and leave to cool completely.
- For the icing, beat butter until soft. Add Philadelphia and beat again. Sift over the icing sugar and add vanilla and beat until well combined and smooth and then place in the fridge.
- (optional) for an extra kick, grate some fresh ginger on a kitchen roll, and then wrap it around and squeeze it over the icing. This should give 2-3 tbsp of sharp ginger juice (adjust to taste). Mix again until well combined.
- Once the cake is cool, spread half of the icing on the first cake then place the other cake on top and spread the rest of the icing. Decorate with chopped pecans.
This cake has many options, allowing you to personalize to your tastes. It's written as I like it best, but you can make adjustments as you like. One of the less common things this carrot cake contains is carrot puree. All ovens and bundt pans are different, so that's why the bake time varies. Moist, flavorful, and covered in creamy frosting, carrot cake is a perfectly delightful dessert that satisfies a certain craving in a way unlike any other classic Southern cake.
So that’s going to wrap it up with this exceptional food carrot cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
