Simple Way to Prepare Carrot Cake in 14 Minutes for Family

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, carrot cake. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Carrot Cake is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Carrot Cake is something that I’ve loved my whole life.

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.

To begin with this recipe, we have to first prepare a few components. You can cook carrot cake using 24 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Carrot Cake:

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

It wasn't until recently that we realized just how much we love carrot cake. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. 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.

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.

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!

So that is going to wrap it up with this special food carrot cake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!