Homemade Carrot Cake Biography
Source(google.com.pk)his week in our Linwoods recipe challenge, we have decided to look at a dessert option that will go down a treat at your dinner table this Christmas. Not only is it a great option for dessert but it will also make a tasty snack with a cup of tea or coffee when visitors call round this festive season. We’re talking about our homemade carrot cake with a tasty flaxseed inspired icing. Using our own recipe (view here), we will take you on an easy step by step guide to making a great homemade carrot cake this Christmas.
So let’s take a look at what all you will need to make the cake.
The ingredients you will need to make your cake are:
Before you get started, ensure you have baking tin suitable for baking bread. Line and grease your tin with butter and grease proof paper. This will hold the mix when ready to put in the oven. It’s also important to get your oven ready so pre-heat your oven to 170C gas mark
Now that you have your baking tin and oven ready, take a large bowl and add sugar, eggs and oil and then whisk until pale as shown below. You can use a hand-held whisk or an electric mixer if you wish to speed up the process.
Once your sugar, egg and oil mix has a pale finish to it. It’s time to start working on the second part of your mix. These will then be mixed together to form your carrot cake. The first thing to do is add vanilla extract to your mix, and then using another bowl, add the self raising flour, salt and mixed spices.
To this you then add your 200g grated carrots. When the carrot is added, you then mix the sugar mixture to your flour and carrot mixture to create your final cake mix as shown below.
Once you have mixed everything to a consistent texture with all the flour mixed in, you add your mix to the cake tin and put it into your pre-heated oven for 1 hour.
Remove your cake mix from the oven after an hour and leave it to rest on a cooling rack. This will allow the cake to return to room temperature so you can add your icing. Using a skewer, pierce a hole in the cake to check that the mixture is cooked the whole way through. If the skewer comes out with some mixture stuck to it, then it will need a few minutes longer.
While your carrot cake is cooling, it’s time to start creating the icing that will be added to the top of it. Simply mix your cream cheese, butter, icing sugar, lemon juice and flaxseed until you get a consistent mix with no lumps.
Once you have your icing ready and your cake cooled, all that is left to do is add your icing to the cake and serve. Pour the icing over the cake ensuring you spread it over the top of it so that it is completely covered. Don’t worry about any icing that spills down the side as this will stick and just add to the taste of the cake.
Have you tried making our homemade carrot cake with flaxseed icing? Let us know what you think by commenting below or sharing your photos with us on Facebook and Twitter.
You can also share some of your own Linwoods inspired recipes with us and who knows, you may even feature on our recipes page for a recipe of the month. This month’s Linwoods customer recipe comes from Samantha Bell. Check out her scrumptious feel good figgy tea loaf here.
200g grated carrots
• 200g caster sugar
• 2 eggs
• 200g self raising flour
• 1 teaspoon of mixed spices
• ½ teaspoon of salt
• 200ml sunflower oil
• 1 teaspoon of vanilla extract
To make the icing you will need the following:
• 150g light cream cheese (Philadelphia is perfect)
• 25g unsalted butter
• 1 teaspoon lemon juice
• 175g icing sugar
• 2 dessertspoons milled organic flaxseed
Now that you have your ingredients ready, let’s beg
If you have ever watched any of Ina Garten’s cooking shows you will know that her food is all about pleasure. The pleasure of finding good ingredients, the pleasure in the process of bringing a recipe together and the pleasure of serving and eating great food. She truly is all about the joy of cooking. Her carrot cake cupcakes make an appearance at almost every family event we celebrate as they work well with regular, spelt or GF flour. This is the one recipe about which I can, with my hand on my heart, say there is really no difference in taste or texture between the GF and non GF versions. I was invited to brunch recently and wanted to bring something that I knew everyone could enjoy including me and I knew these would be a winner and indeed they were.
If you don’t use the frosting these cupcakes are also dairy free.
For the frosting I would advise going for good old Kerrygold butter and Philadelphia cream cheese. I have tried this frosting with store own brand butter and cream cheese and the resulting frosting was a so runny I couldn’t ice the cupcakes with it. It still tasted amazing so I put it in a bowl and let people spoon it over their cakes. If you can find Philadelphia in the foil block rather than in a tub then definitely use that.
2 cups of caster sugar
1 1/3 cup of sunflower oil
1 teaspoon of vanilla extract
3 large eggs
2 cups of Doves Farm plain GF flour ( or 2 cups of spelt flour or regular plain flour if not making GF)
1 teaspoon of xanthum gum
2 teaspoons of GF baking powder
2 teaspoons of ground cinnamon
1 1/2 teaspoons of salt
3 cups of grated carrots (weigh just under a punt of peeled carrots to get 3 cups grated)
1 cup of raisins ( I used sultanas as that is what I had in the house, just don’t use miserable bitter little currants)
1 cup of chopped walnuts
Preheat your oven to Gas 4, 350 F, 180 C
Sift the flour, xanthum gum, baking powder, cinnamon and salt in to a bowl.
In another bowl beat together the sugar, oil and vanilla.
Add the eggs one and a time and beat in to the mixture.
With your whisk at a low speed, so your kitchen doesn’t end up covered in flour, add half of the flour mix to the batter.
Add the grated carrots, raisins and chopped walnuts to the remaining half of the flour mix and stir until well combined and then add to the batter.
At this point I do away with the whisk and use a wooden spoon to mix everything together.
Line your muffin tins or bun trays with paper cases. I got two trays of 12 out of this quantity of batter.
Turn your oven up to Gas 6, 400 F, 200 C
Fill the paper cases up two thirds, you want to leave space for frosting once the cakes are cooked.
Bake at the high temperature for ten minutes and then reduce the temperature back down to Gas 4, 350 F,180 C and leave to cook for 35 mins or until a cake tester comes out clean.
Leave to cool for a few minutes and then take out of the trays and put on a cooling rack until the cakes have cooled completely.
For the frosting:
3/4 lb (12 oz, 340 grams) of cream cheese
1/2 lb ( 8 oz, 225 grams) of unsalted butter at room temperature
1 teaspoon of vanilla
1 lb (16 oz, 450 grams) of icing sugar
Cream together the butter, cream chefs and vanilla extract. At a low speed, this time so your kitchen doesn’t get covered in icing sugar, add the icing sugar and be at until smooth.
Either pipe the frosting on to the cakes with an icing bag or use a spoon to swirl the icing on the the cooled cupcakes.
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Homemade Carrot Cake Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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