Delicious Every Time No Fail Carrot Cake Recipes

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

DELICIOUS EVERY TIME - NO FAIL CARROT CAKE!

Steps:

• Preheat the oven to 180C/Gas 4/fan 160°C Oil and line the base and sides of an 18cm square cake tin with baking parchment.
• Pour sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, mixed peel, coconut, nuts and orange rind.
• Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - stop as soon as you see everything is mixed together. The mixture will be fairly soft and almost runny.
• Pour the mixture into the prepared tin and bake for 55-65 minutes, until it feels firm and springy when you press it in the centre & comes out clean 7 dry with the toothpick test. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
• Squeeze the orange into a small bowl & add enough sifted icing sugar to make a pourable icing - beat until smooth & the consistency of single cream. Place cake on a serving plate and drizzle icing over the top, letting it drip down the sides.

ADDICTIVELY DELICIOUS CARROT CAKE RECIPE

Steps:

• Preheat your oven to 180°C.
• In a medium-sized bowl, combine eggs, sugar and oil.
• Beat until well combined and light in colour.
• Stir in the cinnamon, mixed spice, salt, and grated carrot.
• Empty the flour and baking soda into a separate bowl and mix well.
• Empty the flour and baking soda mix to the bowl of wet ingredients, and mix until all the flour is dampened.
• Lightly grease the bottom of a 23cm round, 22cm square, or general breadloaf tin.
• Pour or spoon in the mixture.
• Bake at 180C for 45 minutes, or until the center springs back when pushed, a skewer inserted in the center comes our clean, and the sides of the cake begin to pull away from the tin.
• Leave to cool for 5 minutes in the tin, then invert onto a wire rack.
• For a pudding-style dessert, serve with icecream.
• For general 'cake' use, ice with lemon butter icing (made by mixing 1 1/2 cups icing sugar with 25g soft butter, 1-2 tablespoons lemon juice, and 1/2 or 1 teaspoon lemon zest.).
• Serve!