Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, moist carrot cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Or, grease and flour the bottom and sides of both pans. In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a large bowl, cream shortening and sugar.
Moist Carrot Cake is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Moist Carrot Cake is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook moist carrot cake using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Moist Carrot Cake:
- Get 100 grams net weight Carrots
- Make ready 1 medium Egg
- Make ready 30 grams Sugar (soft light brown is best)
- Prepare 1 dash Salt
- Make ready 1 tbsp Maple syrup or honey
- Prepare 1 tbsp each Vegetable oil ※heavy cream
- Get 1 tsp ※Rum
- Take 45 grams ◎Cake flour
- Prepare 15 grams ◎Whole wheat flour※
- Get 15 grams ◎Almond flour
- Get 1/2 tsp ◎Baking powder
- Prepare 1 refer to step 11 Icing (optional)
- Prepare 20 grams ☆Powdered sugar
- Take 1/2 tsp ☆Lemon juice
- Take 1 Dragées (optional)
If making it again I would add more cinnamon. Follow this recipe exactly for perfect baking results. So moist and just sweet enough with a thin cream cheese frosting of. In a large bowl, beat the sugars, oil, eggs and vanilla until well blended.
Steps to make Moist Carrot Cake:
- Peel and grate 100 g worth of a carrot. Preheat oven to 180℃.
- Combine ◎ ingredients and sift. (※You could use cake flour instead of whole wheat. Add spices if you prefer). Line the cups or pan with parchment paper.
- Beat eggs in a bowl. Add sugar, salt, maple syrup, vegetable oil, heavy cream, and rum (※use milk when serving to children) in that order. Mix with each addition.
- Add the grated carrots into the bowl.
- Then add the ◎ ingredients into the bowl. Using a rubber spatula, mix together using gentle cutting motions.
- Pour the batter into the cups or pan. Transfer to a baking tray and bake for 30 minutes in a preheated oven.
- Cool on a cake rack. (You could also wrap them with plastic wrap, put into freeze-safe ziplock bags, and keep in the freezer for later.)
- Mix all ☆ ingredients for the icing. If you want the icing to harden quickly, reduce the amount of lemon juice.
- When the cakes are completely cooled down, pour the icing over them. Sprinkle on some dragées if you wish. Leave the icing to harden, and they're done.
- Note: Here's the carrot I used. Since I had nothing else to compare it to, I placed an 80 g container of parmesan cheese. This size was just about 100 g net weight.
- Note: The sweetness of the batter is reduced to balance out the sweetness of the icing. If you're not making the icing, increase the sugar in the batter to 40 g. It will only by subtly sweet if you use 30 g, so it's up to you.
- Ready to serve and ENJOY!
So moist and just sweet enough with a thin cream cheese frosting of. In a large bowl, beat the sugars, oil, eggs and vanilla until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Stir in the carrots, pineapple, raisins and walnuts. Mixture will be gritty and thick.
So that is going to wrap this up for this special food moist carrot cake recipe. Thanks so much for your time. I am confident you will 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. Thanks again for reading. Go on get cooking!
