Recipe of Quick Carrot Cake - Card template

Carrot Cake. Make Harry & David Your Destination For Carrot Cake Gifts That Are Sure To Delight. Make Lasting Memories with Gourmet Gifts from Harry & David. I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time.

In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Carrot Cake is one of those classic recipes that works so well for any celebration.

Hey everyone, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, carrot cake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Carrot Cake is one of the most popular of current trending foods on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes delicious. They're nice and they look wonderful. Carrot Cake is something that I have loved my whole life.

Make Harry & David Your Destination For Carrot Cake Gifts That Are Sure To Delight. Make Lasting Memories with Gourmet Gifts from Harry & David. I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time.

To begin with this particular recipe, we must prepare a few components. You can cook carrot cake using 24 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Carrot Cake:

1. Take of Honeycomb:.
2. Take 1/2 Cup of Granulated Sugar,.
3. Get 2 TBSP of Golden Syrup,.
4. Make ready 1 TBSP of Maple Syrup,.
5. Get 2 TBSP of Water,.
6. Take 2 TSP of Baking Soda,.
7. Get of Cake Batter:.
8. Take 150 g of Walnut Coarsely Chopped,.
9. Get 500 ml of Fresh Carrot Juice,.
10. Take 200 g of Unbleached All Purpose Flour,.
11. Make ready 1 1/2 TBSP of Baking Powder,.
12. Make ready 1/2 TBSP of Baking Soda,.
13. Get 90 g of Caster Sugar,.
14. Prepare 90 g of Dark Muscovado Sugar,.
15. Make ready 1/4 TSP of Sea Salt,.
16. Take 1/4 TSP of Ground Cinnamon,.
17. Get 1/4 TSP of Nutmeg Freshly Grated,.
18. Take 375 g of Carrots Freshly Shredded Preferably Organic,.
19. Make ready 1/2 TBSP of Pure Vanilla Paste,.
20. Make ready of Fresh Orange Zest, 1/2 Orange.
21. Take of Canola / Peanut Oil, 120ml + More For Greasing.
22. Make ready of For Serving:.
23. Make ready 250 ml of Fresh Carrot Juice,.
24. Get 250 ml of Fresh Orange Juice,.

The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist. Stir in carrots, coconut, vanilla, and pineapple.

Steps to make Carrot Cake:

1. Prepare the honeycomb. Lined baking tray with aluminium foil. Lightly grease the foil with oil. In a sauce pot, add sugar, golden syrup, maple syrup and water..
2. Turn the heat up to medium high. Place in a candy thermometer. *Do not stir the mixture.*.
3. Once the temperature reaches 148 degrees celsius or 300 fahrenheit, immediately remove from heat. *It is best to remove from heat just before it reaches that temperature as it will still continue cooking.* Immediately sieve in the baking soda..
4. Stir lightly to combine well. You will see that the mixture will start to foam up rapidly. As soon as that happens, stop stirring and immediately transfer onto the baking tray. *Do not try to smoothen the surface as it will collapse.*.
5. Set aside to cool down completely, preferably overnight. You can crack into smaller piece and store them in an airtight container. Prepare the cake batter..
6. In a skillet over medium heat, add walnuts. Saute and toast the walnuts for about 1 to 2 mins. Remove from heat and set aside to cool completely. *Do not over toast the walnuts or it will turn bitter.*.
7. In a sauce pot over medium-low heat, add carrot juice. Bring it up to a slow simmer. Continue to simmer until it reduce to about 1/4 cup or 63ml. Remove from heat and set aside to cool completely..
8. Lightly grease the cake pan with oil. Lay parchment paper onto the bottom of the cake pan as well as the sides. Preheat oven to 190 degree celsius or 375 fahrenheit..
9. In a large mixing bowl, add flour, baking powder, baking soda, sugar, and salt. Mix to combine well. Add in cinnamon, nutmeg, shredded carrots, vanilla and orange zest. Mix to combine well. Mix, mix, mix..
10. Lastly, add in carrot juice, oil and walnuts. Stir to combine well. Transfer the batter into the cake pan. Using an offset spatula to create an even surface..
11. Wack into the oven and bake for about 40 to 45 mins. *When you insert a skewer into the cake, the skewer should come out clean.* Remove from oven and let cool completely. Unmold and cover with cling film and chill in the fridge at least for 48 hrs..
12. To serve. In a sauce pot over medium-low heat, add carrot and orange juice. Bring it up to a slow simmer. Continue to simmer until it reduce to about 1/2..
13. Remove from heat and set aside to cool completely. Spoon the reduced juice mixture onto serving plate. Place a slice of the carrot cake in the middle. Decorate with crack honeycomb pieces. Serve immediately..

In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Remove from oven, and set aside to cool. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts.

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