Carrot cake

Steps Making Recipes Carrot cake using 21 ingredients and 9 steps

Carrot cake - Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Directions. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. My fiance LOVES carrot cake, and yesterday was his birthday so I decided to look for a carrot cake recipe.

I made this cake with a few modifications and he LOVES it!

Says that it rivals his favorite carrot cake recipe.

You can cook Carrot cake using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients make Carrot cake

1. You need Cake.
2. Prepare 260 g self-raising flour.
3. Prepare 1 tbsp baking powder.
4. Prepare 1 tbsp salt.
5. You need 2 tbsp cinnamon.
6. Prepare 1 tbsp ground ginger (you can add another tbsp if you like).
7. It's (optional) 1/2 tsp chilli.
8. It's 320 g peeled and grated carrots (you can add more if you like).
9. It's 130 g dark brown muscovado sugar.
10. Prepare 130 g light brown sugar.
11. Prepare 100 g chopped pecans.
12. You need 4 eggs.
13. Prepare 290 ml vegetable oil.
14. Prepare 1 tbsp vanilla extract.
15. You need Icing.
16. Prepare 75 g butter.
17. Prepare 300 g full fat Philadelphia cheese.
18. You need 120 g icing sugar.
19. It's 1 tbsp vanilla extract.
20. You need Fresh ginger.
21. It's 50 g chopped pecans.

Carrot cake step by step

1. Preheat oven to fan 170C. Grease two 9 inch cake tins, and line the base with baking paper..
2. Whisk together flour, baking powder, salt, cinnamon, ginger and chilli until well combined..
3. Whisk oil, sugar, and vanilla until well combined. Then whisk the eggs one at a time..
4. Fold in the dry mix gradually until you get a smooth batter. Then add carrots and pecans and mix well..
5. Divide the batter evenly between the two tins and bake for 40-60 mins (check around the 40 min mark If a skewer comes out clean..
6. Once baked, remove from oven but keep in the cake tins for 5-10 mins. Then transfer to a cooling rack and leave to cool completely..
7. For the icing, beat butter until soft. Add Philadelphia and beat again. Sift over the icing sugar and add vanilla and beat until well combined and smooth and then place in the fridge..
8. (optional) for an extra kick, grate some fresh ginger on a kitchen roll, and then wrap it around and squeeze it over the icing. This should give 2-3 tbsp of sharp ginger juice (adjust to taste). Mix again until well combined..
9. Once the cake is cool, spread half of the icing on the first cake then place the other cake on top and spread the rest of the icing. Decorate with chopped pecans..

Carrot cake - 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. 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. Thank you and good luck