Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, carrot cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Carrot cake is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Carrot cake is something that I have loved my whole life. They are nice and they look fantastic.

Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. Sometimes nuts such as walnuts or pecans are added into the cake. 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.

To begin with this recipe, we must prepare a few components. You can have carrot cake using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Carrot cake:

1. Take For the cake
2. Get 175 g plain flour
3. Make ready 175 g brown sugar
4. Get 175 ml sunflower oil
5. Get 140 g grated carrot
6. Make ready 100 g raisins
7. Get 1 teaspoon vanilla extract
8. Prepare 3 large eggs
9. Make ready 1 teaspoon baking powder or bicarbonate of soda
10. Make ready 1 teaspoon ground cinnamon
11. Take 1 teaspoon ground nutmeg
12. Take 1 orange (optional)
13. Prepare For the topping
14. Get 200 g cream cheese
15. Take 150 g caster sugar
16. Prepare 100 g softened butter
17. Make ready 1 orange (optional)
18. Get Handful chopped walnuts (optional)

How Long Does Carrot Cake Last? 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.

Steps to make Carrot cake:

1. Heat the oven to 180C / fan 160C. Oil and line the base and sides of a cake tin with baking paper. I used a square tin about 22cm across - you’ll need to adjust temperature and heat if you’re using a differently sized tin.
2. Lightly beat the eggs and mix them with the brown sugar, sunflower oil and vanilla. You can use any type of brown sugar, and substitute vegetable oil if you don’t have sunflower.
3. Stir in the carrots, raisins and if you want an extra bit of zing add the grated zest of 1 large orange.
4. Sift in the flour, baking powder, cinnamon and nutmeg, and mix it all together. You’ll have a fairly runny batter.
5. Pour the mixture into your prepared tin, and bake for 30 minutes. If you’re using a smaller tin, you may want a lower temperature and a longer cooking time. It’s done when it feels firm and springy, and a skewer comes out clean.
6. While the cake is baking, make the topping. Make sure the butter is softened, rather than melted, and mix together with the cream cheese and sugar until it’s light and fluffy. I also mixed in the juice of half an orange. If it’s a bit loose, you can put it in the fridge to set a little.
7. Once your cake is cooked, leave it to cool in the tin for 10 minutes, and then turn out onto a wire rack to cool completely before you add the topping. Don’t be tempted to do this too soon, or you’ll end up with a runny mess.
8. When ready, spread the topping generously over the cake, all the way to the edges. Finish with some orange zest and chopped walnuts.

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. This carrot 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.

So that’s going to wrap this up for 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 interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!