Carrot Cake

Steps Cook Recipes Carrot Cake using 24 ingredients and 13 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.

Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm.

You can cook Carrot Cake using 24 ingredients and 13 steps. Here is how you achieve it.

Ingredients cook Carrot Cake

1. Prepare Honeycomb:.
2. You need 1/2 Cup Granulated Sugar,.
3. You need 2 TBSP Golden Syrup,.
4. It's 1 TBSP Maple Syrup,.
5. You need 2 TBSP Water,.
6. You need 2 TSP Baking Soda,.
7. You need Cake Batter:.
8. You need 150 g Walnut Coarsely Chopped,.
9. It's 500 ml Fresh Carrot Juice,.
10. It's 200 g Unbleached All Purpose Flour,.
11. Prepare 1 1/2 TBSP Baking Powder,.
12. Prepare 1/2 TBSP Baking Soda,.
13. It's 90 g Caster Sugar,.
14. You need 90 g Dark Muscovado Sugar,.
15. You need 1/4 TSP Sea Salt,.
16. You need 1/4 TSP Ground Cinnamon,.
17. Prepare 1/4 TSP Nutmeg Freshly Grated,.
18. Prepare 375 g Carrots Freshly Shredded Preferably Organic,.
19. You need 1/2 TBSP Pure Vanilla Paste,.
20. You need Fresh Orange Zest, 1/2 Orange.
21. You need Canola / Peanut Oil, 120ml + More For Greasing.
22. You need For Serving:.
23. You need 250 ml Fresh Carrot Juice,.
24. You need 250 ml Fresh Orange Juice,.

Carrot Cake step by step

1. Prepare the honeycomb.

   Lined baking tray with aluminium foil.

   Lightly grease the foil with oil.

   In a sauce pot, add sugar, golden syrup, maple syrup and water..

2. Turn the heat up to medium high.

   Place in a candy thermometer.

   Do not stir the mixture..

3. Once the temperature reaches 148 degrees celsius or 300 fahrenheit, immediately remove from heat.

   It is best to remove from heat just before it reaches that temperature as it will still continue cooking.

   Immediately sieve in the baking soda..

4. Stir lightly to combine well.

   You will see that the mixture will start to foam up rapidly.

   As soon as that happens, stop stirring and immediately transfer onto the baking tray.

   Do not try to smoothen the surface as it will collapse..

5. Set aside to cool down completely, preferably overnight.

   You can crack into smaller piece and store them in an airtight container.

   Prepare the cake batter..

6. In a skillet over medium heat, add walnuts.

   Saute and toast the walnuts for about 1 to 2 mins.

   Remove from heat and set aside to cool completely.

   Do not over toast the walnuts or it will turn bitter..

7. In a sauce pot over medium-low heat, add carrot juice.

   Bring it up to a slow simmer.

   Continue to simmer until it reduce to about 1/4 cup or 63ml.

   Remove from heat and set aside to cool completely..

8. Lightly grease the cake pan with oil.

   Lay parchment paper onto the bottom of the cake pan as well as the sides.

   Preheat oven to 190 degree celsius or 375 fahrenheit..

9. In a large mixing bowl, add flour, baking powder, baking soda, sugar, and salt.

   Mix to combine well.

   Add in cinnamon, nutmeg, shredded carrots, vanilla and orange zest.

   Mix to combine well. Mix, mix, mix..

10. Lastly, add in carrot juice, oil and walnuts.

    Stir to combine well.

    Transfer the batter into the cake pan.

    Using an offset spatula to create an even surface..

11. Wack into the oven and bake for about 40 to 45 mins.

    When you insert a skewer into the cake, the skewer should come out clean.

    Remove from oven and let cool completely.

    Unmold and cover with cling film and chill in the fridge at least for 48 hrs..

12. To serve.

    In a sauce pot over medium-low heat, add carrot and orange juice.

    Bring it up to a slow simmer.

    Continue to simmer until it reduce to about 1/2..

13. Remove from heat and set aside to cool completely.

    Spoon the reduced juice mixture onto serving plate.

    Place a slice of the carrot cake in the middle.

    Decorate with crack honeycomb pieces.

    Serve immediately..

Carrot Cake - In another bowl, sift together flour, baking soda, salt, and cinnamon. In a large bowl, whisk together flour, salt, baking soda, and cinnamon. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. 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. Thank you and good luck