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Carrot Cake is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Carrot Cake is something which I have loved my entire life. They are fine and they look wonderful.
Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs My fiance LOVES carrot cake, and yesterday was his birthday so I decided to look for a carrot cake recipe. He was very specific that he wanted pineapple, coconut and lots of nuts in his carrot cake.
To get started with this recipe, we have to first prepare a few components. You can cook carrot cake using 20 ingredients and 7 steps. Here is how you cook it.
Composition needed to serve Carrot Cake:
- For the sponge:
- 250 g self-raising flour
- 1 tsp baking powder
- 1 pinch salt
- 1 1/2 tsp cinnamon
- 100 g light brown sugar
- 150 g caster sugar
- 150 g vegetable oil
- 4 eggs
- 1 tsp vanilla extract
- 275 g grated carrots
- 230 g tin of pineapple chunks
- 75 g walnuts, chopped
- For the cream cheese frosting:
- 200 g butter, room temperature
- 200 g cream cheese, drained
- 500 g icing sugar
- 1 tsp vanilla extract
- Zest of 1 orange
- Walnuts for decorating
Add the eggs, oil, carrots and vanilla; beat until combined. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. In a large bowl, whisk together flour, salt, baking soda, and cinnamon.
Steps to serve Carrot Cake:
- Preheat the oven to 170 fan. Grease and line 3 8 inch cake tins, I use Trex to grease my tins.
- Add the flour, baking powder, salt, and cinnamon to a large bowl. Whisk together the sugars, oil, eggs, in a separate large bowl, make sure everything is well combined. Add the flour mix to the wet ingredients and combine well.
- Drain the pineapple, then blitz in a food processor, drain the pineapple again.
- Fold in the pineapple, carrots, and walnuts to the cake mix. Equally, divide the mixture between the cake pans. Bake in the preheated oven for 18-20 minutes. Cool the cakes in the tins for 5-10 minutes, then turn out and allow to cool completely.
- Meanwhile make the cream cheese frosting. Beat the butter and cream cheese together, once combined stop, do not overbeat (I use a stand mixer but you could use a hand mixer or make it by hand).
- Sift the icing sugar and add half to the butter mix along with the vanilla paste and orange zest, beat until combined, then add the second half of the icing sugar.
- Add a little frosting to your cake board, attach you first layer of cake, cover with a layer of frosting, then another round of cake and continue until you have stacked all three cakes. You can then choose to cover the whole cake in frosting or just the top and decorate the top with walnut halves.
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. Salt, cinnamon, and vanilla extract make the cake taste amazing. Oil keeps the cake nice and moist — any neutral flavored oil will work.
So that is going to wrap it up for this special food carrot cake recipe. Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
