Carrot cake. 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.
It wasn't until recently that we realized just how much we love carrot cake. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. You can have Carrot cake using 21 ingredients and 9 steps. Here is how you cook that.
Ingredients of Carrot cake
- Prepare of Cake.
- It's 260 g of self-raising flour.
- It's 1 tbsp of baking powder.
- It's 1 tbsp of salt.
- Prepare 2 tbsp of cinnamon.
- You need 1 tbsp of ground ginger (you can add another tbsp if you like).
- It's of (optional) 1/2 tsp chilli.
- It's 320 g of peeled and grated carrots (you can add more if you like).
- It's 130 g of dark brown muscovado sugar.
- It's 130 g of light brown sugar.
- It's 100 g of chopped pecans.
- It's 4 of eggs.
- You need 290 ml of vegetable oil.
- It's 1 tbsp of vanilla extract.
- Prepare of Icing.
- Prepare 75 g of butter.
- Prepare 300 g of full fat Philadelphia cheese.
- You need 120 g of icing sugar.
- Prepare 1 tbsp of vanilla extract.
- It's of Fresh ginger.
- Prepare 50 g of chopped pecans.
The origins of carrot cake are disputed. A wonderfully moist, perfectly spiced carrot cake recipe. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans.
Carrot cake step by step
- Preheat oven to fan 170C. Grease two 9 inch cake tins, and line the base with baking paper..
- Whisk together flour, baking powder, salt, cinnamon, ginger and chilli until well combined..
- Whisk oil, sugar, and vanilla until well combined. Then whisk the eggs one at a time..
- Fold in the dry mix gradually until you get a smooth batter. Then add carrots and pecans and mix well..
- Divide the batter evenly between the two tins and bake for 40-60 mins (check around the 40 min mark If a skewer comes out clean..
- Once baked, remove from oven but keep in the cake tins for 5-10 mins. Then transfer to a cooling rack and leave to cool completely..
- For the icing, beat butter until soft. Add Philadelphia and beat again. Sift over the icing sugar and add vanilla and beat until well combined and smooth and then place in the fridge..
- (optional) for an extra kick, grate some fresh ginger on a kitchen roll, and then wrap it around and squeeze it over the icing. This should give 2-3 tbsp of sharp ginger juice (adjust to taste). Mix again until well combined..
- Once the cake is cool, spread half of the icing on the first cake then place the other cake on top and spread the rest of the icing. Decorate with chopped pecans..
Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. 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. This Carrot Cake is wonderfully moist, tender and easy to make! It's covered in cream cheese frosting for a perfect, classic cake! Today I'm sharing Perfect Carrot Cake!