Carrot Cake
Carrot Cake

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, carrot cake. It is one of my favorites. For mine, I am going to make it a little 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 enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Carrot Cake is something that I’ve loved my entire life.

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 get started with this particular recipe, we must first prepare a few components. You can have carrot cake using 7 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Carrot Cake:
  1. Make ready 150 grams Carrot (around 3 medium carrots)
  2. Prepare 150 grams eggs (3 medium eggs)
  3. Get 50 grams Sunflower oil
  4. Take 120 grams All-purpose flour
  5. Take 120 grams Granulated white sugar
  6. Take 4 grams Vanilla Powder (around 1 tsp)
  7. Take 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.

Instructions to make Carrot Cake:
  1. Wash, peel and cut into large pieces the carrots and add them in your blender or food processor.
  2. Crack the eggs and add them in with the carrots along with the sunflower oil.
  3. Blend/process the ingredients well, until you get a homogeneous mixture.
  4. 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.
  5. Make a well in the center of the dry ingredients and pour in the liquid carrot mix.
  6. Stir the ingredients well with a spatula until you get a nice homogeneous mixture.
  7. Line a baking tray with parchment paper and pour in the batter.
  8. 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.
  9. 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.
  10. Cut off the edges (I always eat them) and then cut the rest in a 4x4 grid, so you get 16 small squares.
  11. 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 is going to wrap it up for this special food carrot cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!