Carrot cake. I've tried many carrot cakes, and this is my favorite recipe. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.

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. • How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly delicious. You can Cook Carrot cake using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Carrot cake

It's 175 g of plain flour.
What You needis 2 tsp of baking powder.
Lets Go Prepare 1 tsp of cinnamon.
What You needis 1/2 tsp of ground cloves.
What You needis 1/2 tsp of grated nutmeg.
What You needis 200 g of soft brown or muscovado sugar.
What You needis 150 ml of vegetable oil.
What You needis 3 of eggs.
It's 200 g of grated carrots.
What You needis 70 g of raisins or sultanas.
It's of For the filling:.
Lets Go Prepare 4 of generous tablespoons of apricot jam, warmed up if very thick.
What You needis of For the ganache:.
It's 60 g of white cooking chocolate (or any plain white).
Lets Go Prepare 30 g (2 tbsp) of double cream.

It wasn't until recently that we realized just how much we love carrot cake. 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. Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or.

Carrot cake step by step

Preheat the oven to 180C/350F/gas 4. Butter and line with parchment a 20cm round tin. Grate the carrots – to get 200g you need to grate about 3 medium sized ones. Mix the flour with baking powder and the spices and put aside. Mix the sugar with the oil in a bowl of a standing mixer (or use a hand mixer), then beat in the eggs. Add the grated carrots, the raisins, sieve in the flour and spice mix and fold it all in with a spatula. Pour into the tin and bake for about 50 minutes, until a skewer inserted in the middle comes out clean. Cool the cake in the tin..
When completely cold, slice it across in two layers with a large bread knife. Spread apricot jam over the bottom half in a generous layer. Cover with the top half..
Prepare the ganache: break up the chocolate into pieces as small as possible. Put the cream in a bowl and microwave for 30 seconds. Immediately add the chocolate and leave to stand (in the microwave) for a minute or two. Whisk together into smooth ganache..
Using a spoon, drizzle over the top of the cake, letting the ganache dribble over the sides as well. Serve with cream! clotted cream! custard! whipped cream! warm vanilla sauce! caramel sauce! And it’s lovely on its own, too..

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. A wonderfully moist, perfectly spiced carrot cake recipe. Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.