Moist and Beautiful Carrot Cake
Moist and Beautiful Carrot Cake

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, moist and beautiful carrot cake. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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. 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.

Moist and Beautiful Carrot Cake is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Moist and Beautiful Carrot Cake is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook moist and beautiful carrot cake using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Moist and Beautiful Carrot Cake:
  1. Get 120 grams Carrot
  2. Take 2 Eggs
  3. Make ready 100 ml , or 80 ml for a low-fat version Vegetable oil
  4. Make ready 100 grams, or 80 grams for a low-sugar version Light brown sugar (or white sugar)
  5. Prepare 70 grams Cake flour
  6. Take 85 grams Almond powder
  7. Make ready 1 tsp Baking powder
  8. Prepare 1 tsp Cinnamon
  9. Take 1 to 2 tablespoons Your choice of liqueur
  10. Make ready 1 pinch Salt
  11. Take 1 dash Sliced almonds for decoration

In large bowl, combine sugar, brown sugar, oil, vanilla and eggs; beat well. Stir in flour mixture: mix well. Make the carrot cake: In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Mixture will be gritty and thick.

Instructions to make Moist and Beautiful Carrot Cake:
  1. Peel and grate the carrot.
  2. Combine the vegetable oil, light brown sugar, and egg in a bowl, and mix.
  3. Whisk until it becomes pale and creamy.
  4. Sift the flour, baking powder, and cinnamon into the mixture.
  5. Next, sift in the almond powder.
  6. Lightly squeeze out the liquid from the grated carrot, add the carrot, a little salt, and your choice of liqueur to the mixture, and mix well.
  7. I squeezed out about 50 ml of carrot juice; this amount may depend upon the variety of carrot. This is approximate.
  8. Line a pound cake pan with parchment paper, pour in the batter, then sprinkle on sliced almonds for decoration.
  9. Bake for 35 to 40 minutes in an oven at 170℃. It's done when a skewer inserted into the middle comes out clean.
  10. Slice it up and serve when it cools.
  11. Ready to serve and ENJOY!

Make the carrot cake: In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Spray the pans and paper with non-stick cooking spray and set aside. In a large mixing bowl, whisk the sugar, oil and eggs together until completely blended then set aside.

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