Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, carrot cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
I've tried many carrot cakes, and this is my favorite recipe. Carrot Cake Recipe - How to Make Carrot Cake Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.
Carrot cake is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Carrot cake is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have carrot cake using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Carrot cake:
- Get eggs
- Prepare buttermilk
- Take vegetable oil
- Make ready white sugar
- Take vanilla extract
- Make ready ground cinnamon
- Make ready salt
- Make ready all-purpose flour
- Take baking soda
- Take shredded carrot
- Get flaked coconut
- Make ready chopped almond
- Make ready raisin
It wasn't until recently that we realized just how much we love carrot cake. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots.
Steps 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.
It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like a fluffier Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for. This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several.
So that is going to wrap it up for this special food carrot cake recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
