Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, carrot cake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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.
Carrot Cake is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Carrot Cake is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have carrot cake using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Carrot Cake:
- Make ready Carrot Cake:
- Make ready 1 cup pecans or walnuts- lightly baked & coarsely chopped
- Make ready 340 g raw carrots (about 2 1/2 cups finely grated)
- Prepare 2 cups all-purpose flour
- Get 1 teaspoon baking soda
- Take 1 1/2 teaspoons baking powder
- Prepare 1/2 teaspoon salt
- Take 1 1/2 teaspoons ground cinnamon
- Prepare 4 large eggs
- Prepare 1 1/2 cups granulated white sugar
- Take 1 cup sunflower, vegetable or canola oil (or other flavorless oil)
- Make ready 2 teaspoons vanilla extract
- Get Cream Cheese Frosting:
- Prepare 1/4 cup (57 grams) unsalted butter, room temperature
- Prepare 8 ounces (227 grams) cream cheese, room temperature
- Prepare 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
- Get 1 teaspoon (4 grams) pure vanilla extract
- Get 1 teaspoon (4 grams) freshly squeezed lemon juice
- Take 1 teaspoon finely grated lemon zest (outer yellow skin) (optional)
Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface. 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!
Instructions to make Carrot Cake:
- Preheat oven to 350 degrees F (180 degrees C). Butter, or spray cake pan.
- Whisk the flour, baking soda, baking powder, salt, and ground cinnamon.
- With electric mixer, beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 - 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts.
- Bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cream Cheese Frosting: With electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth.
- To Assemble: Once the cake is cool, slice it in the middle. Place one layer of the cake on your serving platter. Spread with about 3/4 cup (150 grams) of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts. Serve cold or bring to room temperature before serving.
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! 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. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
