Hi, I am Clara. Today, I will show you a way to prepare moist carrot cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Moist Carrot Cake Recipe
Moist Carrot Cake is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Moist Carrot Cake is something that I have loved my entire life. They are fine and they look fantastic.
To be with this particular recipe, we have to prepare a few ingredients. You can cook moist carrot cake using 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Moist Carrot Cake:
- Make ready 100 grams net weight Carrots
- Take 1 medium Egg
- Prepare 30 grams Sugar (soft light brown is best)
- Take 1 dash Salt
- Make ready 1 tbsp Maple syrup or honey
- Make ready 1 tbsp each Vegetable oil ※heavy cream
- Prepare 1 tsp ※
- Take 45 grams ◎Cake flour
- Get 15 grams ◎Whole wheat flour※
- Get 15 grams ◎Almond flour
- Get 1/2 tsp ◎Baking powder
- Prepare 1 refer to step 11 Icing (optional)
- Make ready 20 grams ☆Powdered sugar
- Take 1/2 tsp ☆Lemon juice
- Prepare 1 Dragées (optional)
Instructions to make Moist Carrot Cake:
- Peel and grate 100 g worth of a carrot. Preheat oven to 180℃.
- Combine ◎ ingredients and sift. (※You could use cake flour instead of whole wheat. Add spices if you prefer). Line the cups or pan with parchment paper.
- Beat eggs in a bowl. Add sugar, salt, maple syrup, vegetable oil, heavy cream, and (※use milk when serving to children) in that order. Mix with each addition.
- Add the grated carrots into the bowl.
- Then add the ◎ ingredients into the bowl. Using a rubber spatula, mix together using gentle cutting motions.
- Pour the batter into the cups or pan. Transfer to a baking tray and bake for 30 minutes in a preheated oven.
- Cool on a cake rack. (You could also wrap them with plastic wrap, put into freeze-safe ziplock bags, and keep in the freezer for later.)
- Mix all ☆ ingredients for the icing. If you want the icing to harden quickly, reduce the amount of lemon juice.
- When the cakes are completely cooled down, pour the icing over them. Sprinkle on some dragées if you wish. Leave the icing to harden, and they’re done.
- Note: Here’s the carrot I used. Since I had nothing else to compare it to, I placed an 80 g container of parmesan cheese. This size was just about 100 g net weight.
- Note: The sweetness of the batter is reduced to balance out the sweetness of the icing. If you’re not making the icing, increase the sugar in the batter to 40 g. It will only by subtly sweet if you use 30 g, so it’s up to you.
So that’s going to wrap this up with this exceptional dish moist carrot cake recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
