Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, carrot cake. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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.
Carrot cake is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Carrot cake is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. 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:
- Get 175 g plain flour
- Get 2 tsp baking powder
- Prepare 1 tsp cinnamon
- Prepare 1/2 tsp ground cloves
- Make ready 1/2 tsp grated nutmeg
- Get 200 g soft brown or muscovado sugar
- Make ready 150 ml vegetable oil
- Make ready 3 eggs
- Make ready 200 g grated carrots
- Get 70 g raisins or sultanas
- Take For the filling:
- Get 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)
- Make ready 30 g (2 tbsp) double cream
This cake is quick and easy to make, versatile and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake. This truly is the best carrot cake recipe! 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.
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. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. 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. Spoon ¼ of the icing on top and spread in an even layer.
So that’s going to wrap it up for this exceptional food carrot cake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
