Carrot cake. I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water. Carrot Cake is one of those classic recipes that works so well for any celebration.
Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. You can have Carrot cake using 15 ingredients and 0 steps. Here is how you cook it.
Ingredients of Carrot cake
- Prepare of sunflower oil plus extra for greasing.
- It’s of self- raising flower.
- You need of baking powder.
- It’s of and a half tsp ground cinnamon.
- It’s of mixed spice.
- Prepare of group ginger.
- Prepare of brown sugar.
- You need of Zest of 1 lemon.
- Prepare of grated carrots.
- Prepare of halved walnuts.
- It’s of medium eggs, beaten.
- You need of Icing.
- Prepare of softened butter.
- You need of Philadelphia.
- You need of icing sugar.
Fold dry ingredients into wet mixture and blend well. Remove from oven, and set aside to cool. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Frost cake while still in the pan.
Carrot cake step by step
In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined. With the mixer running, gradually pour in the vegetable oil.