Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, carrot cake. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Carrot cake is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Carrot cake is something which I’ve loved my entire life.
I've tried many carrot cakes, and this is my favorite recipe. How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly delicious.
To begin with this recipe, we have to first prepare a few ingredients. You can have carrot cake using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Carrot cake:
- Make ready 175 g plain flour
- Make ready 2 tsp baking powder
- Prepare 1 tsp cinnamon
- Make ready 1/2 tsp ground cloves
- Make ready 1/2 tsp grated nutmeg
- Get 200 g soft brown or muscovado sugar
- Prepare 150 ml vegetable oil
- Get 3 eggs
- Take 200 g grated carrots
- Make ready 70 g raisins or sultanas
- Take For the filling:
- Prepare 4 generous tablespoons of apricot jam, warmed up if very thick
- Take For the ganache:
- Prepare 60 g white cooking chocolate (or any plain white)
- Make ready 30 g (2 tbsp) double cream
Sometimes nuts such as walnuts or pecans are added into the cake. How to Make the BEST Carrot Cake with Cream Cheese Frosting! РЕЦЕПТ МОРКОВНОГО ТОРТА С КАРАМЕЛЬЮ How to make carrot cake with caramel. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.
Steps to make Carrot cake:
- Preheat the oven to 180C/350F/gas 4. Butter and line with parchment a 20cm round tin. Grate the carrots – to get 200g you need to grate about 3 medium sized ones. Mix the flour with baking powder and the spices and put aside. Mix the sugar with the oil in a bowl of a standing mixer (or use a hand mixer), then beat in the eggs. Add the grated carrots, the raisins, sieve in the flour and spice mix and fold it all in with a spatula. Pour into the tin and bake for about 50 minutes, until a skewer inserted in the middle comes out clean. Cool the cake in the tin.
- When completely cold, slice it across in two layers with a large bread knife. Spread apricot jam over the bottom half in a generous layer. Cover with the top half.
- Prepare the ganache: break up the chocolate into pieces as small as possible. Put the cream in a bowl and microwave for 30 seconds. Immediately add the chocolate and leave to stand (in the microwave) for a minute or two. Whisk together into smooth ganache.
- Using a spoon, drizzle over the top of the cake, letting the ganache dribble over the sides as well. Serve with cream! clotted cream! custard! whipped cream! warm vanilla sauce! caramel sauce! And it’s lovely on its own, too.
This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or. 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. Discover delicious carrot cake recipes from the baking experts at Food Network.
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