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Carrot Cake
Carrot Cake

Before you jump to Carrot Cake recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? Those days are over, and it seems we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more eco-friendly we won’t be able to correct the problems of the environment. These modifications need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going a lot more green.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can certainly reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living just isn’t that difficult. It’s about being sensible, usually.

We hope you got benefit from reading it, now let’s go back to carrot cake recipe. To cook carrot cake you need 24 ingredients and 13 steps. Here is how you do it.

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

This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. A wonderfully moist, perfectly spiced carrot cake recipe. Truly our best-ever carrot cake recipe, make this classic favorite for a crowd and you might not have any leftovers to bring home.

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