Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, moist carrot cake. It is 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. Add soup and egg; mix well.
Moist Carrot Cake is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Moist Carrot Cake is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have 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)
- Get 1 dash Salt
- Make ready 1 tbsp Maple syrup or honey
- Make ready 1 tbsp each Vegetable oil ※heavy cream
- Prepare 1 tsp ※Rum
- Get 45 grams ◎Cake flour
- Get 15 grams ◎Whole wheat flour※
- Get 15 grams ◎Almond flour
- Prepare 1/2 tsp ◎Baking powder
- Take 1 refer to step 11 Icing (optional)
- Take 20 grams ☆Powdered sugar
- Prepare 1/2 tsp ☆Lemon juice
- Get 1 Dragées (optional)
Stir in the carrots, pineapple, raisins and walnuts. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Sift together flour, baking powder, baking soda, salt and cinnamon in a medium mixing bowl.
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!
Add the eggs, one at a time, beating well after each addition. Sift together flour, baking powder, baking soda, salt and cinnamon in a medium mixing bowl. Combine eggs, sugar, apple sauce, oil, and vanilla extract in a large mixing bowl. Fresh carrots are shredded and transformed into this moist, delicious carrot cake with cream cheese icing. Grate the carrots on the small holes of a box grater.
So that is going to wrap this up with this special food moist carrot cake recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
