Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, carrot cake. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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.
Carrot cake is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Carrot cake is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have carrot cake using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Carrot cake:
- Make ready 3 eggs
- Take 3/4 cup buttermilk
- Prepare 3/4 cup vegetable oil
- Prepare 1 1/2 cup white sugar
- Make ready 2 tsp vanilla extract
- Get 2 tsp ground cinnamon
- Get 1/4 tsp salt
- Take 2 cup all-purpose flour
- Prepare 2 tsp baking soda
- Take 2 cup shredded carrot
- Make ready 1/2 cup flaked coconut
- Take 1/2 cup chopped almond
- Take 1 cup raisin
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:
- Preheat oven to 350°F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, almonds and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared 8x12 inch pan, and bake at 350°F (175 degrees C) for 1 hour. Check with toothpick.
- Allow to cool for at least 20 minutes before serving.
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
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