Recipe: Tasty Carrot Cake

Carrot Cake. 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.

How to make carrot cake from scratch. 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. You can have Carrot Cake using 7 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Carrot Cake

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

This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several. This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans.

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!.

Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. 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. This truly is the best carrot cake recipe! It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. My family's best carrot cake recipe dates back to my great-grandmother!