Carrot Cake
Carrot Cake

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, carrot cake. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Carrot Cake is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Carrot Cake is something which I’ve loved my whole life. They are fine and they look fantastic.

My fiance LOVES carrot cake, and yesterday was his birthday so I decided to look for a carrot cake recipe. He was very specific that he wanted pineapple, coconut and lots of nuts in his carrot cake. I made this cake with a few modifications and he LOVES it!

To get started with this recipe, we must first prepare a few ingredients. You can cook carrot cake using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Carrot Cake:
  1. Take 175 grams light muscovado sugar
  2. Get 175 ml sunflower oil
  3. Prepare 3 eggs
  4. Take 140 grams grated carrot
  5. Make ready 1 zest of half an orange
  6. Prepare 100 grams sultanas or raisins
  7. Get 175 grams self raising flour
  8. Take 1 tsp bicarbonate of soda
  9. Take 1 tsp cinnamon
  10. Take 1/2 tsp nutmeg (freshly ground is best)

In a large bowl, whisk together flour, salt, baking soda, and cinnamon. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour.

Instructions to make Carrot Cake:
  1. preheat oven to 180°c/350°f and line a deep 9 inch cake tin with greaseproof paper
  2. beat sugar and oil together to remove all lumps. add eggs, carrot, raisins and orange zest. combine
  3. sieve together the flour, bicarb, cinnamon and nutmeg into the wet mixture. fold together until smoothish
  4. pour mix into the cake tin and bake for 25-30 minutes or until knife comes out clean or edges come away from tin
  5. once done remove and leave to cool in a wire rack
  6. carefully using a serrated bread knife to cut lengthways for filling. if you're not confident just divide mix into two tins instead of one just reduce cooking time and keep checking
  7. classic filling is cream cheese frosting (check my other recipe) but leave whole and dust with icing sugar to reduce the calories

For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing. Oil keeps the cake nice and moist — any neutral flavored oil will work. While some recipe historians trace the roots of carrot cake back to medieval times, we disagree.

So that is going to wrap this up with this exceptional food carrot cake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!