How to Make Carrot cake in 26 Minutes for Beginners

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, carrot cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.

Carrot cake is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Carrot cake is something that I have loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Carrot cake:

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

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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.

A wonderfully moist, perfectly spiced carrot cake recipe. 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. This Carrot Cake is wonderfully moist, tender and easy to make! It's covered in cream cheese frosting for a perfect, classic cake!

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