Recipe: Tasty Carrot Cake (makes 1 sheet)

Carrot Cake (makes 1 sheet). In a bowl, beat eggs, oil and sugar until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well. This carrot cake is such a well loved recipe in my family.

Now I got the taste of sweet & moist and the right amount of carrots in a vegan version. No raisins, apple sauce or pineapples! In a large bowl, whisk together flour, baking soda, pie spice, and ¾ teaspoon salt. You can cook Carrot Cake (makes 1 sheet) using 26 ingredients and 12 steps. Here is how you cook it.

Ingredients of Carrot Cake (makes 1 sheet)

1. It's of For shredding:.
2. You need 100 grams of walnuts (optional).
3. Prepare 2.5 cups (300 grams) of carrots.
4. It's of Whisking:.
5. It's 2 c (280 g) of wholemeal flour.
6. Prepare 2 tsp of baking soda.
7. You need 1/2 tsp of salt.
8. You need 1 tsp of ground flax seed (optional & good for you).
9. Prepare 2 tsp of cinnamon.
10. Prepare 1/4 tsp of nutmeg.
11. Prepare 1/8 tsp of cloves.
12. Prepare 1/16 tsp of ginger.
13. You need of Creaming I:.
14. Prepare 1 c (195 grams) of sunflower oil.
15. You need 1 c of light sugar (170g).
16. Prepare 1/2 c of brown sugar (95g).
17. Prepare of Creaming II:.
18. Prepare 120 ml of aquafaba.
19. Prepare 2 tsp of vanilla extract.
20. Prepare of Last main ingredient:.
21. It's 1 c of soy milk (with 1tsp lemon juice).
22. It's of or.
23. You need 130 grams of yoghurt.
24. You need of Only if available:.
25. Prepare 1 of inside of vanilla pod.
26. Prepare 1 tsp of orange zest or juice.

Adding raisins or chopped dates to this already moist cake makes for an even moister end product. The frosting recipe will be ample for topping a sheet pan cake of this size. In small saucepan, bring orange zest and juice, apricots, and. This cake surpasses all carrot cake recipes.

Carrot Cake (makes 1 sheet) instructions

1. (Walnuts at 4.5 and) carrots speed 4.5 - 6 for 10sec and set aside.
2. Blend whisk ingredients speed10 for 5sec and set aside.
3. Cream I ingredients speed5 for 1min.
4. Add cream II ingredients and mix at speed5-6 for 1min.
5. Carrots (and if wanted nuts) at reverse speed 2-3 for 60sec OR fold in manually.
6. Oven at 175°C.
7. Add carrot mix manually into flour mix alternating with clotted milk (or yoghurt).
8. Pour dough onto lined baking sheet.
9. Bake for 25 minutes.
10. Turn oven off, leave in 10min with open door.
11. Transfer to rack for cooling down.
12. Tbc... frosting etc.

The glaze and buttermilk in the cake pushes it over the edge. Always rave reviews and usually it is the requested recipe for everyones birthday. I agree with previous review to refrigerate cake after adding the glaze and letting it cool and then frost the next day for perfect results! I haven,t made a carrot cake in many years. It was incredibly moist, rich and tasty.