Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, carrot cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Carrot cake is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Carrot cake is something that I have loved my entire 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 get started with this particular recipe, we have to first prepare a few components. You can cook carrot cake using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Carrot cake:
- Take 2 1/2 cups (325 g) All Purpose Flour
- Get 1 1/2 teaspoons Baking Soda
- Take 1 1/4 teaspoons Baking Powder
- Make ready 2 teaspoons Ground Cinnamon
- Get 1/2 teaspoon Salt
- Make ready 2 cups (400 g) Sugar
- Make ready 4 Large Eggs
- Get 1 cup (218 g) Vegetable Oil
- Prepare 1 teaspoon Vanilla Extract
- Take 2 cups (180 g) Grated Carrots
- Make ready 3/4 cup (92 g) Chopped Pecans
- Make ready 3/4 cup (50 g) Coconut (I used Bakers Angel Flake Sweetened coconut)
- Get 1 (8 oz) can Crushed Pineapple (put in strainer and let juice drain. I used a fork to press out more liquid
Carrot cake is cake that contains carrots mixed into the batter. 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.
Steps to make Carrot cake:
- Preheat oven to 350 degrees
- Line the bottoms of 3 (8inch) or 2 (9inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.
- In a mixing bowl, add 2 cups sugar, 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.
- With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.
- Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.
- Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.
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. 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. 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. This carrot cake cake sets the standard for carrot cakes everywhere.
So that is going to wrap this up for this exceptional food carrot cake recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
