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Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, carrot cake. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look 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 well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Carrot cake is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have carrot cake using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Carrot cake:
- Prepare 175 g plain flour
- Prepare 2 tsp baking powder
- Take 1 tsp cinnamon
- Prepare 1/2 tsp ground cloves
- Prepare 1/2 tsp grated nutmeg
- Make ready 200 g soft brown or muscovado sugar
- Prepare 150 ml vegetable oil
- Get 3 eggs
- Take 200 g grated carrots
- Take 70 g raisins or sultanas
- Make ready For the filling:
- Take 4 generous tablespoons of apricot jam, warmed up if very thick
- Take For the ganache:
- Make ready 60 g white cooking chocolate (or any plain white)
- Make ready 30 g (2 tbsp) double cream
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 180C/350F/gas 4. Butter and line with parchment a 20cm round tin. Grate the carrots – to get 200g you need to grate about 3 medium sized ones. Mix the flour with baking powder and the spices and put aside. Mix the sugar with the oil in a bowl of a standing mixer (or use a hand mixer), then beat in the eggs. Add the grated carrots, the raisins, sieve in the flour and spice mix and fold it all in with a spatula. Pour into the tin and bake for about 50 minutes, until a skewer inserted in the middle comes out clean. Cool the cake in the tin.
- When completely cold, slice it across in two layers with a large bread knife. Spread apricot jam over the bottom half in a generous layer. Cover with the top half.
- Prepare the ganache: break up the chocolate into pieces as small as possible. Put the cream in a bowl and microwave for 30 seconds. Immediately add the chocolate and leave to stand (in the microwave) for a minute or two. Whisk together into smooth ganache.
- Using a spoon, drizzle over the top of the cake, letting the ganache dribble over the sides as well. Serve with cream! clotted cream! custard! whipped cream! warm vanilla sauce! caramel sauce! And it’s lovely on its own, too.
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. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
