Recipe of Ultimate Carrot Cake

Carrot Cake. I've tried many carrot cakes, and this is my favorite recipe. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.

But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. Carrot Cake Recipe - How to Make Carrot Cake This cake is quick and easy to make, versatile and utterly delicious. You can have Carrot Cake using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Carrot Cake

1. You need of For the sponge:.
2. It's 250 g of self-raising flour.
3. Prepare 1 tsp of baking powder.
4. It's 1 pinch of salt.
5. You need 1 1/2 tsp of cinnamon.
6. It's 100 g of light brown sugar.
7. It's 150 g of caster sugar.
8. You need 150 g of vegetable oil.
9. It's 4 of eggs.
10. You need 1 tsp of vanilla extract.
11. You need 275 g of grated carrots.
12. You need 230 g of tin of pineapple chunks.
13. Prepare 75 g of walnuts, chopped.
14. You need of For the cream cheese frosting:.
15. You need 200 g of butter, room temperature.
16. Prepare 200 g of cream cheese, drained.
17. Prepare 500 g of icing sugar.
18. Prepare 1 tsp of vanilla extract.
19. You need of Zest of 1 orange.
20. You need of Walnuts for decorating.

It wasn't until recently that we realized just how much we love 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. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans.

Carrot Cake instructions

1. Preheat the oven to 170 fan. Grease and line 3 8 inch cake tins, I use Trex to grease my tins..
2. 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..
3. Drain the pineapple, then blitz in a food processor, drain the pineapple again..
4. 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..
5. 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)..
6. 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..
7. 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..

Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. 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. 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 Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter!