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 have Carrot cake using 21 ingredients and 9 steps. Here is how you cook it.
Ingredients of Carrot cake
- Prepare of Cake.
- Prepare 260 g of self-raising flour.
- You need 1 tbsp of baking powder.
- It’s 1 tbsp of salt.
- It’s 2 tbsp of cinnamon.
- Prepare 1 tbsp of ground ginger (you can add another tbsp if you like).
- Prepare of (optional) 1/2 tsp chilli.
- You need 320 g of peeled and grated carrots (you can add more if you like).
- Prepare 130 g of dark brown muscovado sugar.
- You need 130 g of light brown sugar.
- Prepare 100 g of chopped pecans.
- You need 4 of eggs.
- You need 290 ml of vegetable oil.
- Prepare 1 tbsp of vanilla extract.
- It’s of Icing.
- You need 75 g of butter.
- It’s 300 g of full fat Philadelphia cheese.
- Prepare 120 g of icing sugar.
- Prepare 1 tbsp of vanilla extract.
- It’s of Fresh ginger.
- It’s 50 g of chopped pecans.
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 instructions
- Preheat oven to fan 170C. Grease two 9 inch cake tins, and line the base with baking paper..
- Whisk together flour, baking powder, salt, cinnamon, ginger and chilli until well combined..
- Whisk oil, sugar, and vanilla until well combined. Then whisk the eggs one at a time..
- Fold in the dry mix gradually until you get a smooth batter. Then add carrots and pecans and mix well..
- Divide the batter evenly between the two tins and bake for 40-60 mins (check around the 40 min mark If a skewer comes out clean..
- Once baked, remove from oven but keep in the cake tins for 5-10 mins. Then transfer to a cooling rack and leave to cool completely..
- For the icing, beat butter until soft. Add Philadelphia and beat again. Sift over the icing sugar and add vanilla and beat until well combined and smooth and then place in the fridge..
- (optional) for an extra kick, grate some fresh ginger on a kitchen roll, and then wrap it around and squeeze it over the icing. This should give 2-3 tbsp of sharp ginger juice (adjust to taste). Mix again until well combined..
- Once the cake is cool, spread half of the icing on the first cake then place the other cake on top and spread the rest of the icing. Decorate with chopped pecans..
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.
