Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, carrot cake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water. Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray.
Carrot cake is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Carrot cake is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook carrot cake using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Carrot cake:
- Make ready Cake
- Get 260 g self-raising flour
- Make ready 1 tbsp baking powder
- Make ready 1 tbsp salt
- Get 2 tbsp cinnamon
- Make ready 1 tbsp ground ginger (you can add another tbsp if you like)
- Take (optional) 1/2 tsp chilli
- Take 320 g peeled and grated carrots (you can add more if you like)
- Get 130 g dark brown muscovado sugar
- Get 130 g light brown sugar
- Make ready 100 g chopped pecans
- Make ready 4 eggs
- Prepare 290 ml vegetable oil
- Prepare 1 tbsp vanilla extract
- Make ready Icing
- Get 75 g butter
- Prepare 300 g full fat Philadelphia cheese
- Take 120 g icing sugar
- Prepare 1 tbsp vanilla extract
- Get Fresh ginger
- Get 50 g chopped pecans
Fold dry ingredients into wet mixture and blend well. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.
Steps to make Carrot cake:
- 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.
- Ready to serve and ENJOY!
Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. In a large bowl, whisk together flour, salt, baking soda, and cinnamon. In another large bowl with a hand mixer (or in. Or, grease and flour the bottom and sides of both pans.
So that’s going to wrap it up with this exceptional food carrot cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
