Carrot Cake. 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.
It wasn't until recently that we realized just how much we love carrot cake. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. You can cook Carrot Cake using 13 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Carrot Cake
- It’s 175 g of self raising flour.
- Prepare 175 ml of sunflower oil.
- It’s 175 g of light brown soft sugar.
- Prepare 3 of large eggs, lightly beaten.
- You need 140 g of grated carrot (about 3 medium carrots).
- You need 100 g of raisins.
- You need 1 tsp of bicarbonate of soda.
- You need 1 tsp of ground cinnamon.
- It’s 1/2 tsp of ground nutmeg.
- It’s of For the icing:.
- It’s 110 g of unsalted butter, softened.
- You need 225 g of full fat cream cheese.
- Prepare 480 g of icing sugar.
Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. The origins of carrot cake are disputed.
Carrot Cake step by step
- Pre-heat the oven to 180C/Fan 160/Gas 4. Grease & line two 20cm sandwich tins with baking paper. Put the sugar into a mixing bowl, pour in the oil & add the eggs. Mix together lightly then stir in the carrots & raisins. Mix the flour, bicarbonate of soda & spices then sift into the bowl. Mix together gently until all the ingredients are incorporated. The mixture should be quite soft & runny..
- Divide the mixture between the prepared tins & bake for 40-45 minutes. To check insert a skewer or tip of a knife, if it comes out clean it's done. The cake should also feel firm & springy to touch. Allow the cakes to cool for 5 minutes in their tins then turn them out onto a wire rack to cool completely..
- To make the icing beat together the butter & cream cheese then carefully mix in the icing sugar. I mix in about 1/3 at a time as it can get messy! Place one of the cakes on a serving plate & spread with half of the icing. Take the other cake & carefully place it on top then spread over the rest of the icing. Decorate with walnut halves if you wish..
This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several. A wonderfully moist, perfectly spiced carrot cake recipe. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.
