Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, carrot cake. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Carrot cake is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Carrot cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon.
To get started with this particular recipe, we must prepare a few ingredients. You can cook carrot cake using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Carrot cake:
- Prepare 2 1/2 cups (325 g) All Purpose Flour
- Make ready 1 1/2 teaspoons Baking Soda
- Get 1 1/4 teaspoons Baking Powder
- Take 2 teaspoons Ground Cinnamon
- Get 1/2 teaspoon Salt
- Take 2 cups (400 g) Sugar
- Make ready 4 Large Eggs
- Prepare 1 cup (218 g) Vegetable Oil
- Make ready 1 teaspoon Vanilla Extract
- Take 2 cups (180 g) Grated Carrots
- Make ready 3/4 cup (92 g) Chopped Pecans
- Get 3/4 cup (50 g) Coconut (I used Bakers Angel Flake Sweetened coconut)
- Make ready 1 (8 oz) can Crushed Pineapple (put in strainer and let juice drain. I used a fork to press out more liquid
In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. In a large bowl, whisk together flour, salt, baking soda, and cinnamon. Carrot cake is moist, rich in flavor and melts in your mouth!
Instructions to make Carrot cake:
- Preheat oven to 350 degrees
- Line the bottoms of 3 (8inch) or 2 (9inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.
- In a mixing bowl, add 2 cups sugar, 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.
- With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.
- Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.
- Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.
In a large bowl, whisk together flour, salt, baking soda, and cinnamon. Carrot cake is moist, rich in flavor and melts in your mouth! This scrumptious dessert is what everyone will be raving about! This truly is one of the best carrot cake recipes alone with whole wheat carrot cake bread, frosted carrot cake cookies or carrot cake cupcakes. All my carrot cake recipes are made with fresh carrots, the perfect blend of spices and a sweet, heavenly frosting!
So that is going to wrap it up for this special food carrot cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
