Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, carrot cake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Carrot Cake is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Carrot Cake is something that I’ve loved my whole life. They’re nice 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 have to first prepare a few ingredients. You can cook carrot cake using 20 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Carrot Cake:
- Make ready For the sponge:
- Prepare 250 g self-raising flour
- Get 1 tsp baking powder
- Take 1 pinch salt
- Get 1 1/2 tsp cinnamon
- Get 100 g light brown sugar
- Take 150 g caster sugar
- Make ready 150 g vegetable oil
- Prepare 4 eggs
- Take 1 tsp vanilla extract
- Take 275 g grated carrots
- Make ready 230 g tin of pineapple chunks
- Get 75 g walnuts, chopped
- Get For the cream cheese frosting:
- Take 200 g butter, room temperature
- Prepare 200 g cream cheese, drained
- Make ready 500 g icing sugar
- Take 1 tsp vanilla extract
- Make ready Zest of 1 orange
- Prepare Walnuts for decorating
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.
Steps to make Carrot Cake:
- Preheat the oven to 170 fan. Grease and line 3 8 inch cake tins, I use Trex to grease my tins.
- Add the flour, baking powder, salt, and cinnamon to a large bowl. Whisk together the sugars, oil, eggs, in a separate large bowl, make sure everything is well combined. Add the flour mix to the wet ingredients and combine well.
- Drain the pineapple, then blitz in a food processor, drain the pineapple again.
- Fold in the pineapple, carrots, and walnuts to the cake mix. Equally, divide the mixture between the cake pans. Bake in the preheated oven for 18-20 minutes. Cool the cakes in the tins for 5-10 minutes, then turn out and allow to cool completely.
- Meanwhile make the cream cheese frosting. Beat the butter and cream cheese together, once combined stop, do not overbeat (I use a stand mixer but you could use a hand mixer or make it by hand).
- Sift the icing sugar and add half to the butter mix along with the vanilla paste and orange zest, beat until combined, then add the second half of the icing sugar.
- Add a little frosting to your cake board, attach you first layer of cake, cover with a layer of frosting, then another round of cake and continue until you have stacked all three cakes. You can then choose to cover the whole cake in frosting or just the top and decorate the top with walnut halves.
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 it up with this special food carrot cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
