Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, carrot cake. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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 is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Carrot cake is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook carrot cake using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Carrot cake:
- Get 175 g plain flour
- Prepare 2 tsp baking powder
- Prepare 1 tsp cinnamon
- Prepare 1/2 tsp ground cloves
- Get 1/2 tsp grated nutmeg
- Make ready 200 g soft brown or muscovado sugar
- Get 150 ml vegetable oil
- Take 3 eggs
- Get 200 g grated carrots
- Prepare 70 g raisins or sultanas
- Prepare For the filling:
- Prepare 4 generous tablespoons of apricot jam, warmed up if very thick
- Make ready For the ganache:
- Prepare 60 g white cooking chocolate (or any plain white)
- Prepare 30 g (2 tbsp) double cream
This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.
Instructions to make Carrot cake:
- Preheat the oven to 180C/350F/gas 4. Butter and line with parchment a 20cm round tin. Grate the carrots – to get 200g you need to grate about 3 medium sized ones. Mix the flour with baking powder and the spices and put aside. Mix the sugar with the oil in a bowl of a standing mixer (or use a hand mixer), then beat in the eggs. Add the grated carrots, the raisins, sieve in the flour and spice mix and fold it all in with a spatula. Pour into the tin and bake for about 50 minutes, until a skewer inserted in the middle comes out clean. Cool the cake in the tin.
- When completely cold, slice it across in two layers with a large bread knife. Spread apricot jam over the bottom half in a generous layer. Cover with the top half.
- Prepare the ganache: break up the chocolate into pieces as small as possible. Put the cream in a bowl and microwave for 30 seconds. Immediately add the chocolate and leave to stand (in the microwave) for a minute or two. Whisk together into smooth ganache.
- Using a spoon, drizzle over the top of the cake, letting the ganache dribble over the sides as well. Serve with cream! clotted cream! custard! whipped cream! warm vanilla sauce! caramel sauce! And it’s lovely on its own, too.
Sometimes pecans, pineapple, and shredded coconut is added in the mix. The origins of carrot cake are disputed. Spoon ¼ of the icing on top and spread in an even layer. For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. 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.
So that’s going to wrap this up for this special food carrot cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
