Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, carrot cake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Carrot cake is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Carrot cake is something that I’ve loved my entire life. They are fine and they look fantastic.
Read Customer Reviews & Find Best Sellers. However, once iced with cream cheese frosting, they should be stored in the fridge. You can freeze an un-iced carrot cake for up to. A classic carrot cake recipe that results in an incomparably moist and flavourful carrot cake.
To get started with this recipe, we must first prepare a few ingredients. You can cook carrot cake using 15 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Carrot cake:
- Get plain flour
- Take baking powder
- Prepare cinnamon
- Make ready ground cloves
- Make ready grated nutmeg
- Take soft brown or muscovado sugar
- Prepare vegetable oil
- Prepare eggs
- Prepare grated carrots
- Take raisins or sultanas
- Prepare For the filling:
- Take generous tablespoons of apricot jam, warmed up if very thick
- Prepare For the ganache:
- Prepare white cooking chocolate (or any plain white)
- Prepare double cream
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! Break the eggs into a large bowl, and lightly whisk using a fork.
Instructions to make Carrot cake:
- Preheat the oven to 180C/350F/gas 4. Butter and line with parchment a 20cm round tin. Grate the carrots – to get 200g you need to grate about 3 medium sized ones. Mix the flour with baking powder and the spices and put aside. Mix the sugar with the oil in a bowl of a standing mixer (or use a hand mixer), then beat in the eggs. Add the grated carrots, the raisins, sieve in the flour and spice mix and fold it all in with a spatula. Pour into the tin and bake for about 50 minutes, until a skewer inserted in the middle comes out clean. Cool the cake in the tin.
- When completely cold, slice it across in two layers with a large bread knife. Spread apricot jam over the bottom half in a generous layer. Cover with the top half.
- Prepare the ganache: break up the chocolate into pieces as small as possible. Put the cream in a bowl and microwave for 30 seconds. Immediately add the chocolate and leave to stand (in the microwave) for a minute or two. Whisk together into smooth ganache.
- Using a spoon, drizzle over the top of the cake, letting the ganache dribble over the sides as well. Serve with cream! clotted cream! custard! whipped cream! warm vanilla sauce! caramel sauce! And it’s lovely on its own, too.
Yep, consider yourself spoilt for choice! Break the eggs into a large bowl, and lightly whisk using a fork. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise.
So that is going to wrap it up with this special food carrot cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
