Easiest Way to Make Quick Carrot Cake

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, carrot cake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Carrot Cake is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Carrot Cake is something which I have loved my entire life.

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. Find the best carrot cake recipe, with or without pineapple, plus recipes for carrot cupcakes with cream cheese frosting, and other easy carrot-y treats. • How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly delicious.

To get started with this recipe, we have to first prepare a few components. You can have carrot cake using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Carrot Cake:

1. Prepare 175 g self raising flour
2. Prepare 175 ml sunflower oil
3. Get 175 g light brown soft sugar
4. Take 3 large eggs, lightly beaten
5. Prepare 140 g grated carrot (about 3 medium carrots)
6. Take 100 g raisins
7. Take 1 tsp bicarbonate of soda
8. Get 1 tsp ground cinnamon
9. Make ready 1/2 tsp ground nutmeg
10. Get For the icing:
11. Take 110 g unsalted butter, softened
12. Take 225 g full fat cream cheese
13. Make ready 480 g icing sugar

Carrot Cake Recipe - How to Make Carrot Cake 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 cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans.

Instructions to make Carrot Cake:

1. Pre-heat the oven to 180C/Fan 160/Gas 4. - Grease & line two 20cm sandwich tins with baking paper. - Put the sugar into a mixing bowl, pour in the oil & add the eggs. Mix together lightly then stir in the carrots & raisins. - Mix the flour, bicarbonate of soda & spices then sift into the bowl. Mix together gently until all the ingredients are incorporated. The mixture should be quite soft & runny.
2. Divide the mixture between the prepared tins & bake for 40-45 minutes. To check insert a skewer or tip of a knife, if it comes out clean it's done. The cake should also feel firm & springy to touch. - Allow the cakes to cool for 5 minutes in their tins then turn them out onto a wire rack to cool completely.
3. To make the icing beat together the butter & cream cheese then carefully mix in the icing sugar. I mix in about 1/3 at a time as it can get messy! - Place one of the cakes on a serving plate & spread with half of the icing. - Take the other cake & carefully place it on top then spread over the rest of the icing. - Decorate with walnut halves if you wish.

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. 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.

So that’s going to wrap it up for this special food carrot cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!