Carrot Cake

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, carrot cake. It is one of my favorites food recipes. This time, I am going to 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’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Carrot Cake is something that I have loved my whole life. They are fine and they look wonderful.

Read Customer Reviews & Find Best Sellers. However, once iced with cream cheese frosting, they should be stored in the fridge. You can freeze an un-iced carrot cake for up to. Top this classic carrot cake with moreish icing and chopped walnuts or pecans.

To get started with this particular recipe, we must first prepare a few components. You can have carrot cake using 24 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Carrot Cake:
  1. Make ready Honeycomb:
  2. Make ready 1⁄2 Cup Granulated Sugar,
  3. Make ready 2 TBSP Golden Syrup,
  4. Take 1 TBSP Maple Syrup,
  5. Make ready 2 TBSP Water,
  6. Make ready 2 TSP Baking Soda,
  7. Take Cake Batter:
  8. Prepare 150 g Walnut Coarsely Chopped,
  9. Make ready 500 ml Fresh Carrot Juice,
  10. Prepare 200 g Unbleached All Purpose Flour,
  11. Take 1 1⁄2 TBSP Baking Powder,
  12. Make ready 1⁄2 TBSP Baking Soda,
  13. Prepare 90 g Caster Sugar,
  14. Take 90 g Dark Muscovado Sugar,
  15. Get 1⁄4 TSP Sea Salt,
  16. Prepare 1⁄4 TSP Ground Cinnamon,
  17. Make ready 1⁄4 TSP Nutmeg Freshly Grated,
  18. Make ready 375 g Carrots Freshly Shredded Preferably Organic,
  19. Make ready 1⁄2 TBSP Pure Vanilla Paste,
  20. Get Fresh Orange Zest, 1⁄2 Orange
  21. Take Canola / Peanut Oil, 120ml + More For Greasing
  22. Take For Serving:
  23. Make ready 250 ml Fresh Carrot Juice,
  24. Take 250 ml Fresh Orange Juice,

Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface. We like to think the humble carrot cake is something of a teatime classic. Try one of our go-to carrot cake recipes to keep you inspired, including a carrot and parsnip cake with rose frosting, a carrot and cheesecake layer cake and a carrot bundt cake. Yep, consider yourself spoilt for choice!

Instructions to make Carrot Cake:
  1. Prepare the honeycomb. - - Lined baking tray with aluminium foil. - - Lightly grease the foil with oil. - - In a sauce pot, add sugar, golden syrup, maple syrup and water.
  2. Turn the heat up to medium high. - - Place in a candy thermometer. - - Do not stir the mixture.
  3. Once the temperature reaches 148 degrees celsius or 300 fahrenheit, immediately remove from heat. - - It is best to remove from heat just before it reaches that temperature as it will still continue cooking. - - Immediately sieve in the baking soda.
  4. Stir lightly to combine well. - - You will see that the mixture will start to foam up rapidly. - - As soon as that happens, stop stirring and immediately transfer onto the baking tray. - - Do not try to smoothen the surface as it will collapse.
  5. Set aside to cool down completely, preferably overnight. - - You can crack into smaller piece and store them in an airtight container. - - Prepare the cake batter.
  6. In a skillet over medium heat, add walnuts. - - Saute and toast the walnuts for about 1 to 2 mins. - - Remove from heat and set aside to cool completely. - - Do not over toast the walnuts or it will turn bitter.
  7. In a sauce pot over medium-low heat, add carrot juice. - - Bring it up to a slow simmer. - - Continue to simmer until it reduce to about 1⁄4 cup or 63ml. - - Remove from heat and set aside to cool completely.
  8. Lightly grease the cake pan with oil. - - Lay parchment paper onto the bottom of the cake pan as well as the sides. - - Preheat oven to 190 degree celsius or 375 fahrenheit.
  9. In a large mixing bowl, add flour, baking powder, baking soda, sugar, and salt. - - Mix to combine well. - - Add in cinnamon, nutmeg, shredded carrots, vanilla and orange zest. - - Mix to combine well. Mix, mix, mix.
  10. Lastly, add in carrot juice, oil and walnuts. - - Stir to combine well. - - Transfer the batter into the cake pan. - - Using an offset spatula to create an even surface.
  11. Wack into the oven and bake for about 40 to 45 mins. - - When you insert a skewer into the cake, the skewer should come out clean. - - Remove from oven and let cool completely. - - Unmold and cover with cling film and chill in the fridge at least for 48 hrs.
  12. To serve. - - In a sauce pot over medium-low heat, add carrot and orange juice. - - Bring it up to a slow simmer. - - Continue to simmer until it reduce to about 1⁄2.
  13. Remove from heat and set aside to cool completely. - - Spoon the reduced juice mixture onto serving plate. - - Place a slice of the carrot cake in the middle. - - Decorate with crack honeycomb pieces. - - Serve immediately.

Try one of our go-to carrot cake recipes to keep you inspired, including a carrot and parsnip cake with rose frosting, a carrot and cheesecake layer cake and a carrot bundt cake. Yep, consider yourself spoilt for choice! 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.

So that’s going to wrap this up with this special food carrot cake recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more 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. Thanks again for reading. Go on get cooking!