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Beranda / carrot cake

Recipe: Appetizing Carrot cake

Carrot cake. I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.

Carrot cake It wasn't until recently that we realized just how much we love carrot cake. A wonderfully moist, perfectly spiced carrot cake recipe. Carrot cake is cake that contains carrots mixed into the batter. You can have Carrot cake using 16 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Carrot cake

  1. You need 2 cups of flour.
  2. It's 2 teaspoon of baking powder.
  3. It's 1 teaspoon of salt.
  4. It's 1 1/4 cups of vegetable oil.
  5. You need 1 1/2 teaspoon of ground cinnamon.
  6. It's 1 cup of brown sugar.
  7. Prepare 1/2 of white sugar.
  8. You need 1 teaspoon of vanilla essence.
  9. It's 4 of large eggs.
  10. It's 4 of large peeled and grated carrot.
  11. It's 1 cup of coarsely chopped pecans.
  12. It's of Frosting.
  13. Prepare 250 g of cream cheese at room temperature.
  14. It's 1 cup of icing sugar.
  15. It's 1/3 cup of cream.
  16. It's 1/2 cup of coarsely chopped pecan nuts for topping.

Most modern carrot cake recipes have a white cream cheese frosting. The origins of carrot cake are disputed. Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or. This carrot cake cake sets the standard for carrot cakes everywhere.

Carrot cake instructions

  1. Pre heat the oven to 180 degrees.
  2. Mix all the dry ingredients - flour, baking powder, salt, cinnamon, brown sugar, white sugar, in one bowl exclude the carrot and pecan nuts.
  3. In another bowl mix all the wet ingredients..
  4. Add the wet ingredients - vegetable oil, vanilla essence, eggs, grated carrots, pecans to the dry and mix until it is all absorbed. Then add in the carrot and pecan nuts..
  5. Grease an oven proof dish, line with spray oil and add parchment paper if you want.
  6. Add mixture into the pan and put in the oven for 50-60 minutes.
  7. Poke the inside of the cake with a tooth pick to see if it is cooked on the inside.
  8. Remove from the oven and let it sit and cool down.
  9. In a bowl use a hand mixer to whip the cream cheese. Slowly add in the icing sugar and cream white continuing to mix.
  10. Frost the cake with the frosting once the cake has cooled down. Add the pecan nuts on top in the end.

It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. My family's best carrot cake recipe dates back to my great-grandmother!