Hi, I’m Elise. Today, I’m gonna show you how to make carrot cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Carrot cake Recipe
Carrot cake is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Carrot cake is something that I have loved my whole life. They’re nice and they look wonderful.
To be with this particular recipe, we must prepare a few components. You can have carrot cake using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Carrot cake:
- Get For the cake
- Make ready 175 g plain flour
- Make ready 175 g brown sugar
- Make ready 175 ml sunflower oil
- Take 140 g grated carrot
- Make ready 100 g raisins
- Prepare 1 teaspoon vanilla extract
- Get 3 large eggs
- Prepare 1 teaspoon baking powder or bicarbonate of soda
- Get 1 teaspoon ground cinnamon
- Make ready 1 teaspoon ground nutmeg
- Get 1 orange (optional)
- Prepare For the topping
- Take 200 g cream cheese
- Get 150 g caster sugar
- Get 100 g softened butter
- Take 1 orange (optional)
- Get Handful chopped walnuts (optional)
Instructions to make Carrot cake:
- Heat the oven to 180C / fan 160C. Oil and line the base and sides of a cake tin with baking paper. I used a square tin about 22cm across - you’ll need to adjust temperature and heat if you’re using a differently sized tin.
- Lightly beat the eggs and mix them with the brown sugar, sunflower oil and vanilla. You can use any type of brown sugar, and substitute vegetable oil if you don’t have sunflower.
- Stir in the carrots, raisins and if you want an extra bit of zing add the grated zest of 1 large orange.
- Sift in the flour, baking powder, cinnamon and nutmeg, and mix it all together. You’ll have a fairly runny batter.
- Pour the mixture into your prepared tin, and bake for 30 minutes. If you’re using a smaller tin, you may want a lower temperature and a longer cooking time. It’s done when it feels firm and springy, and a skewer comes out clean.
- While the cake is baking, make the topping. Make sure the butter is softened, rather than melted, and mix together with the cream cheese and sugar until it’s light and fluffy. I also mixed in the juice of half an orange. If it’s a bit loose, you can put it in the fridge to set a little.
- Once your cake is cooked, leave it to cool in the tin for 10 minutes, and then turn out onto a wire rack to cool completely before you add the topping. Don’t be tempted to do this too soon, or you’ll end up with a runny mess.
- When ready, spread the topping generously over the cake, all the way to the edges. Finish with some orange zest and chopped walnuts.
So that’s going to wrap this up with this exceptional dish carrot cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
