Recipe: Tasty Carrot cake

Carrot cake. 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!! My fiance LOVES carrot cake, and yesterday was his birthday so I decided to look for a carrot cake recipe.

Says that it rivals his favorite carrot cake recipe. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. You can cook Carrot cake using 21 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Carrot cake

1. You need of Cake.
2. You need of self-raising flour.
3. It's of baking powder.
4. It's of salt.
5. Prepare of cinnamon.
6. It's of ground ginger (you can add another tbsp if you like).
7. Prepare of (optional) 1/2 tsp chilli.
8. It's of peeled and grated carrots (you can add more if you like).
9. It's of dark brown muscovado sugar.
10. Prepare of light brown sugar.
11. It's of chopped pecans.
12. Prepare of eggs.
13. Prepare of vegetable oil.
14. Prepare of vanilla extract.
15. Prepare of Icing.
16. It's of butter.
17. It's of full fat Philadelphia cheese.
18. It's of icing sugar.
19. You need of vanilla extract.
20. It's of Fresh ginger.
21. It's of chopped pecans.

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. In a large bowl, whisk together flour, salt, baking soda, and cinnamon. What Ingredients Make The Perfect Carrot Cake?

Carrot cake instructions

1. Preheat oven to fan 170C. Grease two 9 inch cake tins, and line the base with baking paper..
2. Whisk together flour, baking powder, salt, cinnamon, ginger and chilli until well combined..
3. Whisk oil, sugar, and vanilla until well combined. Then whisk the eggs one at a time..
4. Fold in the dry mix gradually until you get a smooth batter. Then add carrots and pecans and mix well..
5. Divide the batter evenly between the two tins and bake for 40-60 mins (check around the 40 min mark If a skewer comes out clean..
6. Once baked, remove from oven but keep in the cake tins for 5-10 mins. Then transfer to a cooling rack and leave to cool completely..
7. For the icing, beat butter until soft. Add Philadelphia and beat again. Sift over the icing sugar and add vanilla and beat until well combined and smooth and then place in the fridge..
8. (optional) for an extra kick, grate some fresh ginger on a kitchen roll, and then wrap it around and squeeze it over the icing. This should give 2-3 tbsp of sharp ginger juice (adjust to taste). Mix again until well combined..
9. Once the cake is cool, spread half of the icing on the first cake then place the other cake on top and spread the rest of the icing. Decorate with chopped pecans..

Carrot Cake is such a classic, especially this time of year with Easter approaching. Many have strong opinions about what makes the perfect carrot cake, but there's no doubt that it should be moist, simple to make and full of carrots. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise.