How to Cook Delicious Carrot Cake

Carrot Cake. Carrot Cake with Pineapple Frosting "Delicious! Everyone raved over dessert tonight—this cake is a definite keeper!" - Christina. Carrot Cupcakes & White Chocolate Icing "Cupcakes are FULL of flavor.

In another bowl, sift together flour, baking soda, salt, and cinnamon. In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. You can cook Carrot Cake using 7 ingredients and 11 steps. Here is how you cook it.

Ingredients of Carrot Cake

1. You need 150 grams of Carrot (around 3 medium carrots).
2. It's 150 grams of eggs (3 medium eggs).
3. Prepare 50 grams of Sunflower oil.
4. Prepare 120 grams of All-purpose flour.
5. It's 120 grams of Granulated white sugar.
6. It's 4 grams of Vanilla Powder (around 1 tsp).
7. You need 4 grams of Baking Powder (around 1 tsp).

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. Especially when it comes to this carrot cake recipe. I know it can be a bold statement to call a recipe the best, but I truly mean it with this one.

Carrot Cake instructions

1. Wash, peel and cut into large pieces the carrots and add them in your blender or food processor..
2. Crack the eggs and add them in with the carrots along with the sunflower oil..
3. Blend/process the ingredients well, until you get a homogeneous mixture..
4. In a large bowl, sift in the flower and add the sugar, vanilla and baking powder. Stir them well with a wire whisk. If you don't have a whisk, feel free to use a fork or a spoon..
5. Make a well in the center of the dry ingredients and pour in the liquid carrot mix..
6. Stir the ingredients well with a spatula until you get a nice homogeneous mixture..
7. Line a baking tray with parchment paper and pour in the batter..
8. Bake on 180°C/356°F for about 20 minutes. Every oven is a bit different so I suggest you check the cake every 10 minutes so you don't burn it. You can do so by sticking a toothpick in the center until it comes out clean..
9. After you get the cake out of the oven, let it cool down for about 30 minutes so it will be easier to cut later..
10. Cut off the edges (I always eat them) and then cut the rest in a 4x4 grid, so you get 16 small squares..
11. Enjoy!.

While some recipe historians trace the roots of carrot cake back to medieval times, we disagree. We know exactly where the best carrot cakes come from - the oven of a Southerner's kitchen. Moist, flavorful, and covered in creamy frosting, carrot cake is a perfectly delightful dessert that satisfies a certain craving in a way unlike any other classic Southern cake. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl.