Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, carrot cake. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Carrot Cake is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Carrot Cake is something which I’ve loved my entire life. They are fine and they look wonderful.
I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.
To begin with this recipe, we have to prepare a few components. You can cook carrot cake using 7 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Carrot Cake:
- Get 150 grams Carrot (around 3 medium carrots)
- Make ready 150 grams eggs (3 medium eggs)
- Make ready 50 grams Sunflower oil
- Prepare 120 grams All-purpose flour
- Prepare 120 grams Granulated white sugar
- Get 4 grams Vanilla Powder (around 1 tsp)
- Prepare 4 grams Baking Powder (around 1 tsp)
Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. Sometimes pecans, pineapple, and shredded coconut is added in the mix. This carrot cake cake sets the standard for carrot cakes everywhere.
Steps to make Carrot Cake:
- Wash, peel and cut into large pieces the carrots and add them in your blender or food processor.
- Crack the eggs and add them in with the carrots along with the sunflower oil.
- Blend/process the ingredients well, until you get a homogeneous mixture.
- In a large bowl, sift in the flower and add the sugar, vanilla and baking powder. Stir them well with a wire whisk. If you don't have a whisk, feel free to use a fork or a spoon.
- Make a well in the center of the dry ingredients and pour in the liquid carrot mix.
- Stir the ingredients well with a spatula until you get a nice homogeneous mixture.
- Line a baking tray with parchment paper and pour in the batter.
- Bake on 180°C/356°F for about 20 minutes. Every oven is a bit different so I suggest you check the cake every 10 minutes so you don't burn it. You can do so by sticking a toothpick in the center until it comes out clean.
- After you get the cake out of the oven, let it cool down for about 30 minutes so it will be easier to cut later.
- Cut off the edges (I always eat them) and then cut the rest in a 4x4 grid, so you get 16 small squares.
- Enjoy!
It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. 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. Spoon ¼ of the icing on top and spread in an even layer. Carrot Cake Recipe - How to Make Carrot Cake
So that’s going to wrap this up with this special food carrot cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
