Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, carrot cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Carrot cake is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Carrot cake is something which I have loved my whole life.
How to make carrot cake from scratch. 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.
To get started with this particular recipe, we must first prepare a few components. You can cook carrot cake using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Carrot cake:
- Take 175 g plain flour
- Get 2 tsp baking powder
- Make ready 1 tsp cinnamon
- Take 1/2 tsp ground cloves
- Take 1/2 tsp grated nutmeg
- Prepare 200 g soft brown or muscovado sugar
- Take 150 ml vegetable oil
- Make ready 3 eggs
- Get 200 g grated carrots
- Get 70 g raisins or sultanas
- Make ready For the filling:
- Take 4 generous tablespoons of apricot jam, warmed up if very thick
- Make ready For the ganache:
- Get 60 g white cooking chocolate (or any plain white)
- Take 30 g (2 tbsp) double cream
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. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans.
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.
Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Spoon ¼ of the icing on top and spread in an even layer. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. This gorgeous homemade Carrot Cake is perfect for Easter.
So that is going to wrap this up with this exceptional food carrot cake recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
