Carrot cake. I've tried many carrot cakes, and this is my favorite recipe. This cake is quick and easy to make, versatile and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake.

Sometimes nuts such as walnuts or pecans are added into the cake. Carrot Cake Recipe - How to Make Carrot Cake Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like a fluffier Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for. You can have Carrot cake using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Carrot cake

You need of Cake.
You need 260 g of self-raising flour.
You need 1 tbsp of baking powder.
Prepare 1 tbsp of salt.
Prepare 2 tbsp of cinnamon.
It's 1 tbsp of ground ginger (you can add another tbsp if you like).
Prepare of (optional) 1/2 tsp chilli.
Prepare 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.
It's 290 ml of vegetable oil.
Prepare 1 tbsp of vanilla extract.
Prepare of Icing.
It's 75 g of butter.
You need 300 g of full fat Philadelphia cheese.
Prepare 120 g of icing sugar.
It's 1 tbsp of vanilla extract.
Prepare of Fresh ginger.
You need 50 g of chopped pecans.

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. With a hint of cinnamon, soft crunch from nuts, ultra moist crumb and piled high with the This Carrot Cake is from a reader, the lovely Dorothy of Tennessee in the States, a long-time. This carrot cake cake sets the standard for carrot cakes everywhere.

Carrot cake instructions

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..

It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Carrot cake is a sweet and moist spice cake, full of cut carrots and toasted nuts, and covered in cream cheese icing. One part of the cake is that the orange flakes of cut carrot give the cake color and texture, along with sweetness and moisture. This truly is the best carrot cake recipe!