Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, carrot cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Carrot cake is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Carrot cake is something which I have loved my whole life.
I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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
- Prepare 2 tsp baking powder
- Get 1 tsp cinnamon
- Take 1/2 tsp ground cloves
- Prepare 1/2 tsp grated nutmeg
- Make ready 200 g soft brown or muscovado sugar
- Get 150 ml vegetable oil
- Make ready 3 eggs
- Make ready 200 g grated carrots
- Prepare 70 g raisins or sultanas
- Take For the filling:
- Take 4 generous tablespoons of apricot jam, warmed up if very thick
- Get For the ganache:
- Take 60 g white cooking chocolate (or any plain white)
- Take 30 g (2 tbsp) double cream
This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Carrot cake is cake that contains carrots mixed into the batter.
Instructions 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.
Most modern carrot cake recipes have a white cream cheese frosting. Sometimes pecans, pineapple, and shredded coconut is added in the mix. The origins of carrot cake are disputed. 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. Carrot Cake Recipe - How to Make Carrot Cake
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