Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, carrot cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Carrot Cake is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Carrot Cake is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have carrot cake using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Carrot Cake:
- Take Carrot Cake:
- Get pecans or walnuts- lightly baked & coarsely chopped
- Make ready raw carrots (about 2 1/2 cups finely grated)
- Take all-purpose flour
- Prepare baking soda
- Take baking powder
- Make ready salt
- Get ground cinnamon
- Make ready large eggs
- Make ready granulated white sugar
- Get sunflower, vegetable or canola oil (or other flavorless oil)
- Make ready vanilla extract
- Take Cream Cheese Frosting:
- Make ready unsalted butter, room temperature
- Get cream cheese, room temperature
- Take confectioners (powdered or icing) sugar, sifted
- Prepare pure vanilla extract
- Make ready freshly squeezed lemon juice
- Take finely grated lemon zest (outer yellow skin) (optional)
Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface. We like to think the humble carrot cake is something of a teatime classic.
Steps to make Carrot Cake:
- Preheat oven to 350 degrees F (180 degrees C). Butter, or spray cake pan.
- Whisk the flour, baking soda, baking powder, salt, and ground cinnamon.
- With electric mixer, beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 - 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts.
- Bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cream Cheese Frosting: With electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth.
- To Assemble: Once the cake is cool, slice it in the middle. Place one layer of the cake on your serving platter. Spread with about 3/4 cup (150 grams) of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts. Serve cold or bring to room temperature before serving.
Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface. We like to think the humble carrot cake is something of a teatime classic. Try one of our go-to carrot cake recipes to keep you inspired, including a carrot and parsnip cake with rose frosting, a carrot and cheesecake layer cake and a carrot bundt cake. Yep, consider yourself spoilt for choice! I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour.
So that’s going to wrap it up with this special food carrot cake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
