Hello, I am Jane. Today, I will show you a way to prepare moist carrot cake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Moist Carrot Cake Recipe
Moist Carrot Cake is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Moist Carrot Cake is something that I’ve loved my whole life. They are nice and they look fantastic.
To be with this 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:
- Take 100 grams net weight Carrots
- Get 1 medium Egg
- Prepare 30 grams Sugar (soft light brown is best)
- Prepare 1 dash Salt
- Take 1 tbsp Maple syrup or honey
- Take 1 tbsp each Vegetable oil ※heavy cream
- Take 1 tsp ※
- Make ready 45 grams ◎Cake flour
- Prepare 15 grams ◎Whole wheat flour※
- Prepare 15 grams ◎Almond flour
- Take 1/2 tsp ◎Baking powder
- Get 1 refer to step 11 Icing (optional)
- Take 20 grams ☆Powdered sugar
- Make ready 1/2 tsp ☆Lemon juice
- Make ready 1 Dragées (optional)
Steps 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 for this distinctive dish moist carrot cake recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
