Carrot cake

Steps Making Recipes Carrot cake using 18 ingredients and 8 steps

Carrot cake - Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs My fiance LOVES carrot cake, and yesterday was his birthday so I decided to look for a carrot cake recipe. He was very specific that he wanted pineapple, coconut and lots of nuts in his carrot cake. I made this cake with a few modifications and he LOVES it! Says that it rivals his favorite carrot cake recipe.

Add the eggs, oil, carrots and vanilla; beat until combined.

In a mixing bowl, mix sugar, vegetable oil, and eggs.

You can cook Carrot cake using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients cook Carrot cake

1. You need For the cake.
2. You need 175 g plain flour.
3. You need 175 g brown sugar.
4. It's 175 ml sunflower oil.
5. You need 140 g grated carrot.
6. You need 100 g raisins.
7. It's 1 teaspoon vanilla extract.
8. It's 3 large eggs.
9. It's 1 teaspoon baking powder or bicarbonate of soda.
10. Prepare 1 teaspoon ground cinnamon.
11. Prepare 1 teaspoon ground nutmeg.
12. It's 1 orange (optional).
13. It's For the topping.
14. You need 200 g cream cheese.
15. You need 150 g caster sugar.
16. It's 100 g softened butter.
17. You need 1 orange (optional).
18. You need Handful chopped walnuts (optional).

Carrot cake step by step

1. Heat the oven to 180C / fan 160C. Oil and line the base and sides of a cake tin with baking paper. I used a square tin about 22cm across - you’ll need to adjust temperature and heat if you’re using a differently sized tin..
2. Lightly beat the eggs and mix them with the brown sugar, sunflower oil and vanilla. You can use any type of brown sugar, and substitute vegetable oil if you don’t have sunflower..
3. Stir in the carrots, raisins and if you want an extra bit of zing add the grated zest of 1 large orange..
4. Sift in the flour, baking powder, cinnamon and nutmeg, and mix it all together. You’ll have a fairly runny batter..
5. Pour the mixture into your prepared tin, and bake for 30 minutes. If you’re using a smaller tin, you may want a lower temperature and a longer cooking time. It’s done when it feels firm and springy, and a skewer comes out clean..
6. While the cake is baking, make the topping. Make sure the butter is softened, rather than melted, and mix together with the cream cheese and sugar until it’s light and fluffy. I also mixed in the juice of half an orange. If it’s a bit loose, you can put it in the fridge to set a little..
7. Once your cake is cooked, leave it to cool in the tin for 10 minutes, and then turn out onto a wire rack to cool completely before you add the topping. Don’t be tempted to do this too soon, or you’ll end up with a runny mess..
8. When ready, spread the topping generously over the cake, all the way to the edges. Finish with some orange zest and chopped walnuts..

Carrot cake - For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing. Oil keeps the cake nice and moist — any neutral flavored oil will work. For more flavor, try toasting the nuts and coconut before adding them to the batter. It's important to cool the cakes completely before frosting, otherwise the frosting will just melt right off. To expediate the cooling process, you can put the cakes on their wire. Thank you and good luck