Carrot cake recipe
1 pound finely grated carrots
4 large eggs, at room temperature
1 1/2 cups sugar
1 1/4 cup vegetable oil
2/3 cups firmly packed brown sugar
2 teaspoons pure vanilla
Finely grated zest of 1 large orange
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmegs
( I normally add the cinnamon and ginger but instead o cloves/nutmeg 1 tsp mixed spice)
1 1/4 cups toasted walnuts/desiccated coconut (I use coconut)
1 cup raisins
Icing.
12 ounces cream cheese, softened just use basics cream cheese!
4 ounces unsalted butter, softened
2 teaspoons vanilla extract
1/4 teaspoon lemon juice
2 teaspoons lemon zest
2 teaspoons orange zest
2 1/2 cups icing sugar
Mix all ingredients together
Prepare two 9″ cake pans with parchment and oil. Preheat oven to 180 degrees.
Grate carrots.
Mix together the eggs, sugar, oil, brown sugar, vanilla extract and orange zest. Add all the dry ingredients to the egg mixture. Add the finely chopped carrots, coconut and raisins.
Pour the batter into the prepared pans or scoop into cake cases papers (fill 3/4 full).
Bake cupcakes for about 18-25 minutes, or until tester comes out clean.
Bake 9″ cakes for about 35-40 minutes, or until tester comes out clean. normally find its closer to an hour!
Leave it in tin or 10 minutes then cool on cooling rack.
Make your icing-its runny! Havent tried it but maybe putting it back in ridge or a bit will help when putting it on cake!
Put icing on one hal og cake then sandwich and cover generously with the rest! Spread the icing onto the sides of the cake. Everywhere!
Yummy yummy!
1 pound finely grated carrots
4 large eggs, at room temperature
1 1/2 cups sugar
1 1/4 cup vegetable oil
2/3 cups firmly packed brown sugar
2 teaspoons pure vanilla
Finely grated zest of 1 large orange
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmegs
( I normally add the cinnamon and ginger but instead o cloves/nutmeg 1 tsp mixed spice)
1 1/4 cups toasted walnuts/desiccated coconut (I use coconut)
1 cup raisins
Icing.
12 ounces cream cheese, softened just use basics cream cheese!
4 ounces unsalted butter, softened
2 teaspoons vanilla extract
1/4 teaspoon lemon juice
2 teaspoons lemon zest
2 teaspoons orange zest
2 1/2 cups icing sugar
Mix all ingredients together
Prepare two 9″ cake pans with parchment and oil. Preheat oven to 180 degrees.
Grate carrots.
Mix together the eggs, sugar, oil, brown sugar, vanilla extract and orange zest. Add all the dry ingredients to the egg mixture. Add the finely chopped carrots, coconut and raisins.
Pour the batter into the prepared pans or scoop into cake cases papers (fill 3/4 full).
Bake cupcakes for about 18-25 minutes, or until tester comes out clean.
Bake 9″ cakes for about 35-40 minutes, or until tester comes out clean. normally find its closer to an hour!
Leave it in tin or 10 minutes then cool on cooling rack.
Make your icing-its runny! Havent tried it but maybe putting it back in ridge or a bit will help when putting it on cake!
Put icing on one hal og cake then sandwich and cover generously with the rest! Spread the icing onto the sides of the cake. Everywhere!
Yummy yummy!
