Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, carrot cake. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Carrot Cake is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Carrot Cake is something that I have loved my entire life.
Make Harry & David Your Destination For Carrot Cake Gifts That Are Sure To Delight. Make Lasting Memories with Gourmet Gifts from Harry & David. 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.
To get started with this particular recipe, we have to first prepare a few components. You can cook carrot cake using 24 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Carrot Cake:
- Make ready Honeycomb:
- Take 1/2 Cup Granulated Sugar,
- Prepare 2 TBSP Golden Syrup,
- Prepare 1 TBSP Maple Syrup,
- Take 2 TBSP Water,
- Prepare 2 TSP Baking Soda,
- Prepare Cake Batter:
- Prepare 150 g Walnut Coarsely Chopped,
- Prepare 500 ml Fresh Carrot Juice,
- Get 200 g Unbleached All Purpose Flour,
- Make ready 1 1/2 TBSP Baking Powder,
- Take 1/2 TBSP Baking Soda,
- Make ready 90 g Caster Sugar,
- Prepare 90 g Dark Muscovado Sugar,
- Take 1/4 TSP Sea Salt,
- Make ready 1/4 TSP Ground Cinnamon,
- Take 1/4 TSP Nutmeg Freshly Grated,
- Get 375 g Carrots Freshly Shredded Preferably Organic,
- Make ready 1/2 TBSP Pure Vanilla Paste,
- Prepare Fresh Orange Zest, 1/2 Orange
- Prepare Canola / Peanut Oil, 120ml + More For Greasing
- Prepare For Serving:
- Get 250 ml Fresh Carrot Juice,
- Make ready 250 ml Fresh Orange Juice,
The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist. Stir in carrots, coconut, vanilla, and pineapple.
Steps to make Carrot Cake:
- Prepare the honeycomb. Lined baking tray with aluminium foil. Lightly grease the foil with oil. In a sauce pot, add sugar, golden syrup, maple syrup and water.
- Turn the heat up to medium high. Place in a candy thermometer. Do not stir the mixture.
- Once the temperature reaches 148 degrees celsius or 300 fahrenheit, immediately remove from heat. It is best to remove from heat just before it reaches that temperature as it will still continue cooking. Immediately sieve in the baking soda.
- Stir lightly to combine well. You will see that the mixture will start to foam up rapidly. As soon as that happens, stop stirring and immediately transfer onto the baking tray. Do not try to smoothen the surface as it will collapse.
- Set aside to cool down completely, preferably overnight. You can crack into smaller piece and store them in an airtight container. Prepare the cake batter.
- In a skillet over medium heat, add walnuts. Saute and toast the walnuts for about 1 to 2 mins. Remove from heat and set aside to cool completely. Do not over toast the walnuts or it will turn bitter.
- In a sauce pot over medium-low heat, add carrot juice. Bring it up to a slow simmer. Continue to simmer until it reduce to about 1/4 cup or 63ml. Remove from heat and set aside to cool completely.
- Lightly grease the cake pan with oil. Lay parchment paper onto the bottom of the cake pan as well as the sides. Preheat oven to 190 degree celsius or 375 fahrenheit.
- In a large mixing bowl, add flour, baking powder, baking soda, sugar, and salt. Mix to combine well. Add in cinnamon, nutmeg, shredded carrots, vanilla and orange zest. Mix to combine well. Mix, mix, mix.
- Lastly, add in carrot juice, oil and walnuts. Stir to combine well. Transfer the batter into the cake pan. Using an offset spatula to create an even surface.
- Wack into the oven and bake for about 40 to 45 mins. When you insert a skewer into the cake, the skewer should come out clean. Remove from oven and let cool completely. Unmold and cover with cling film and chill in the fridge at least for 48 hrs.
- To serve. In a sauce pot over medium-low heat, add carrot and orange juice. Bring it up to a slow simmer. Continue to simmer until it reduce to about 1/2.
- Remove from heat and set aside to cool completely. Spoon the reduced juice mixture onto serving plate. Place a slice of the carrot cake in the middle. Decorate with crack honeycomb pieces. Serve immediately.
- Ready to serve and ENJOY!
Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Remove from oven, and set aside to cool. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt.
So that is going to wrap this up for this special food carrot cake recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
