My Legendary Carrot Cake
My Legendary Carrot Cake

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, my legendary carrot cake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

On the shores of Gitchi-Gami we find the native Baker hard at work making carrot cake. My quest for the best Carrot Cake recipe started when I tasted one slice of Carrot Cake on a Qantas flight from Sydney to Melbourne. I was coming home from Japan with my young children. It was a very long trip and I was extremely tired.

My Legendary Carrot Cake is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. My Legendary Carrot Cake is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook my legendary carrot cake using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make My Legendary Carrot Cake:
  1. Get 1 & 1/2 cups Self-Raising Flour (*OR Plain Flour 1 & 1/2 cups & Baking Powder 1 teaspoon)
  2. Take 1/2 cup Brown Sugar
  3. Prepare 1/2 cup Caster Sugar
  4. Get 1/2 teaspoon Salt *necessary!
  5. Make ready 2-3 teaspoons Cinnamon
  6. Prepare 3 cups Grated Carrots *tightly packed
  7. Take 1/2 cup Crushed Pineapple *drained well and tightly packed
  8. Make ready 1/2 cup Sultana Raisins
  9. Take 1/2 cup Walnuts *coarsely chopped
  10. Prepare 2 Large Eggs
  11. Make ready 1/2 cup Vegetable Oil *Note: Butter doesn’t work for this cake!
  12. Get 1 teaspoon Vanilla Extract

But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. Especially when it comes to this carrot cake recipe. I know it can be a bold statement to call a recipe the best, but I truly. The initial carrot cake experiments with almond flour were good, but borderline too rich.

Steps to make My Legendary Carrot Cake:
  1. Preheat oven to 180C. Line a cake tin with baking paper. Grate plenty of carrots. If you can't get Crushed Pineapple, just finely chop up pineapple.
  2. Combine all ingredients and mix well. Pour the mixture into the cake tin and bake for 50 to 60 minutes or until cooked through. *Note: If cupcakes, bake for 25 to 30 minutes. DO NOT overcook. DO NOT leave the cake in the oven to cool.
  3. Let it cool completely. This cake tastes better when cold.
  4. If you want frosting or icing, traditionally Cream Cheese Frosting is nice for this cake. The cake tastes great without the frosting. (see recipe)
  5. Ready to serve and ENJOY!

I know it can be a bold statement to call a recipe the best, but I truly. The initial carrot cake experiments with almond flour were good, but borderline too rich. Plus, since I'd ditched the quinoa frosting idea and knew I'd be taking the cashew road, I felt like a nut frosting on top of a nut cake was just, well, too nutty. To reconcile my relationship with coconut flour. Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like a fluffier lighter carrot cake recipe that's (almost) healthful, we have loads of carrot cake recipes to help you out.

So that’s going to wrap it up with this exceptional food my legendary carrot cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!