Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, carrot cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake.
Carrot cake is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Carrot cake is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook carrot cake using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Carrot cake:
- Prepare 3 eggs
- Prepare 3/4 cup buttermilk
- Make ready 3/4 cup vegetable oil
- Take 1 1/2 cup white sugar
- Prepare 2 tsp vanilla extract
- Get 2 tsp ground cinnamon
- Prepare 1/4 tsp salt
- Prepare 2 cup all-purpose flour
- Make ready 2 tsp baking soda
- Get 2 cup shredded carrot
- Prepare 1/2 cup flaked coconut
- Get 1/2 cup chopped almond
- Make ready 1 cup raisin
This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter!
Instructions to make Carrot cake:
- Preheat oven to 350°F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, almonds and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared 8x12 inch pan, and bake at 350°F (175 degrees C) for 1 hour. Check with toothpick.
- Allow to cool for at least 20 minutes before serving.
Originally from the Silver Palate cookbook, we've made several. A wonderfully moist, perfectly spiced carrot cake recipe. 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. Healthy Carrot Cake with whole wheat flour, Greek yogurt, toasted coconut and walnuts. This cake is moist, tall, has texture and thick creamy frosting.
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