Hey everyone, it is me, Dave, welcome to my recipe page. 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’m gonna make it a bit unique. This is gonna smell and look delicious.
This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. I feel like carrot cake is a dessert most people tend to only make around Easter.
Carrot cake is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Carrot cake is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook carrot cake using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Carrot cake:
- Make ready Cake
- Take 260 g self-raising flour
- Take 1 tbsp baking powder
- Take 1 tbsp salt
- Make ready 2 tbsp cinnamon
- Prepare 1 tbsp ground ginger (you can add another tbsp if you like)
- Prepare (optional) 1/2 tsp chilli
- Make ready 320 g peeled and grated carrots (you can add more if you like)
- Make ready 130 g dark brown muscovado sugar
- Take 130 g light brown sugar
- Prepare 100 g chopped pecans
- Get 4 eggs
- Make ready 290 ml vegetable oil
- Make ready 1 tbsp vanilla extract
- Get Icing
- Take 75 g butter
- Get 300 g full fat Philadelphia cheese
- Make ready 120 g icing sugar
- Make ready 1 tbsp vanilla extract
- Make ready Fresh ginger
- Prepare 50 g chopped pecans
This cake is quick and easy to make, versatile and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake. Spoon ¼ of the icing on top and spread in an even layer. Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or.
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.
A wonderfully moist, perfectly spiced carrot cake recipe. This Vegan Carrot Cake is super moist, fluffy and made in one bowl. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.
So that’s going to wrap this up with this special food carrot cake recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
