Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, carrot cake. It is one of my favorites. This time, I am going to make it a bit tasty. 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 meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Carrot cake is something that 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 have carrot cake using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Carrot cake:
- Make ready 3 eggs
- Make ready 3/4 cup buttermilk
- Make ready 3/4 cup vegetable oil
- Take 1 1/2 cup white sugar
- Prepare 2 tsp vanilla extract
- Prepare 2 tsp ground cinnamon
- Take 1/4 tsp salt
- Prepare 2 cup all-purpose flour
- Prepare 2 tsp baking soda
- Take 2 cup shredded carrot
- Get 1/2 cup flaked coconut
- Get 1/2 cup chopped almond
- Make ready 1 cup raisin
This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.
Instructions to make Carrot cake:
- Preheat oven to 350°F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, almonds and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared 8x12 inch pan, and bake at 350°F (175 degrees C) for 1 hour. Check with toothpick.
- Allow to cool for at least 20 minutes before serving.
Sometimes pecans, pineapple, and shredded coconut is added in the mix. The origins of carrot cake are disputed. Spoon ¼ of the icing on top and spread in an even layer. For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. 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.
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