Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, carrot cake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Carrot cake is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Carrot cake is something that I have loved my entire life. They are nice and they look fantastic.
Read Customer Reviews & Find Best Sellers. However, once iced with cream cheese frosting, they should be stored in the fridge. You can freeze an un-iced carrot cake for up to. Top this classic carrot cake with moreish icing and chopped walnuts or pecans.
To begin with this particular recipe, we must prepare a few components. You can cook carrot cake using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Carrot cake:
- Get 175 g plain flour
- Get 2 tsp baking powder
- Prepare 1 tsp cinnamon
- Make ready 1/2 tsp ground cloves
- Get 1/2 tsp grated nutmeg
- Take 200 g soft brown or muscovado sugar
- Take 150 ml vegetable oil
- Get 3 eggs
- Prepare 200 g grated carrots
- Make ready 70 g raisins or sultanas
- Take For the filling:
- Get 4 generous tablespoons of apricot jam, warmed up if very thick
- Make ready For the ganache:
- Take 60 g white cooking chocolate (or any plain white)
- Make ready 30 g (2 tbsp) double cream
We like to think the humble carrot cake is something of a teatime classic. Try one of our go-to carrot cake recipes to keep you inspired, including a carrot and parsnip cake with rose frosting, a carrot and cheesecake layer cake and a carrot bundt cake. Yep, consider yourself spoilt for choice! Break the eggs into a large bowl, and lightly whisk using a fork.
Steps 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.
Yep, consider yourself spoilt for choice! Break the eggs into a large bowl, and lightly whisk using a fork. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise.
So that’s going to wrap it up for this special food carrot cake recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
