Thursday, 7 January 2016

Carrot cake recipe


This recipe is easy and no fail, you will get fluffly, tasty and beautiful carrot cake.

Carrot cake is always yummy, and it is funny to see that most cultures have a version of the same cake.
I grew up knowing the Brazilian version, but also enjoyed very much the English version.
Today I bring you a recipe of carrot cake I got from a South African. I hope you enjoy it.



This recipe can be made with a 2 layer cake or a single layer, I chose to go for a single layer, but if you want to do double layer, just get 2 smaller baking tins for it and separate the dough in equal portions.

Ingredients:

4 eggs
1 1/2 cup vegetable oil
2 cups brown sugar
2 tsp vanilla extract
2 cups self raising flour
1 tsp salt
2 tsp ground cinnamon
2 tsp baking powder
2 tsp baking soda
2 cups grated carrots (+- 2 to 3 carrots depending on the carrots size)
1 cup chopped pecan nuts


Preparation:

Preheat the oven to 175 degrees Celsius or 347 degrees Fahrenheit.
Grease a single baking tin of about 30 cm diameter, or 2 smaller tins.

In a large bowl beat the eggs, oil, sugar and vanilla extract until well blended and some bubbles are created at the top of the mixture.

In the same bowl, sieve the flour, salt, cinnamon, baking powder and baking soda. Beat them all just enough for the dough to be properly mixed through.

Stir with a spatula the carrots and nuts until nicely even.

Pour the dough into your tin/s.
Bake at 175 degrees for 40 - 50 minutes. Keep in mind each oven is different, wait for 30 minutes for the cake to cook, after that you can open the oven without damaging the cake to check if it is cooked, just insert a toothpick in the centre, when it comes out clean it means the cake is ready, and you can take it out of the oven.

Let the cake cool for 15 minutes in the tin, before turning out on a cooling rack where you will wait for it to cool completely before icing.


Of course this cake has icing, usually a butter cream icing or a cream cheese icing. You can even make a chocolate ganache icing if you like (I do!)

I hope you like this recipe.

Have you ever baked a carrot cake?
Have you got any tips?
Leave me a comment letting me know.

8 comments:

  1. I love carrot cake! Thanks for this recipe. My grandma is usually the one who makes the carrot cake because I'm horrible at baking!

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  2. I am 100% sure that the reason I love carrot cake is the cream cheese frosting. I mean it! But this one looks yummy without the frosting. And would be so much better for me!

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  3. So I'll be totally honest. I've never had carrot cake before but this looks good. Very fluffy and moist. When I think carrot cake those words don't come to mind I might have to give it a try :)

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  4. I adorrre carrot cake and will, this year, be designing my own one. Sugar and gluten free. I don't use either of those products in any of my food preparation any longer, so carrot cake is something I need to add to my list of recipes!

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  5. Ooh, yummy. I absolutely love carrot cake and I haven't had any in ages.

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  6. I haven't had carrot cake in SUCH a long time!! This recipe looks delicious, I can't wait to try it! Thanks for sharing. :)

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  7. I'm going to have to find a gluten free substitute for the flour, because this sounds delish!!!

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  8. carrot cake is amazing ! I love Carrot Cake thank you for sharing

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