Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, carrot cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Carrot cake is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Carrot cake is something which I have loved my whole life. They’re fine and they look wonderful.
I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.
To get started with this recipe, we have to first prepare a few components. You can have carrot cake using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Carrot cake:
- Take 3 eggs
- Make ready 3/4 cup buttermilk
- Make ready 3/4 cup vegetable oil
- Prepare 1 1/2 cup white sugar
- Make ready 2 tsp vanilla extract
- Make ready 2 tsp ground cinnamon
- Take 1/4 tsp salt
- Make ready 2 cup all-purpose flour
- Make ready 2 tsp baking soda
- Get 2 cup shredded carrot
- Take 1/2 cup flaked coconut
- Make ready 1/2 cup chopped almond
- Make ready 1 cup raisin
This cake is quick and easy to make, versatile and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake. This truly is the best carrot cake recipe! Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or.
Instructions to make Carrot cake:
- Preheat oven to 350°F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, almonds and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared 8x12 inch pan, and bake at 350°F (175 degrees C) for 1 hour. Check with toothpick.
- Allow to cool for at least 20 minutes before serving.
This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. With a hint of cinnamon, soft crunch from nuts, ultra moist crumb and piled high with the This Carrot Cake is from a reader, the lovely Dorothy of Tennessee in the States, a long-time. Spoon ¼ of the icing on top and spread in an even layer.
So that’s going to wrap it up for this special food carrot cake recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this site on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My site becomes “the place to be” when it comes to carrot cake cooking. Go on get cooking!
