Dry carrot cake is not something I'm interested in and neither is a cake that is a bit boring. The thing about carrot cake is that it needs to be moist (sorry!) and packed full of flavour. It was a real Goldilocks & the Three Bears cake testing situation! The third one is this one and it's perfect. And because I decided that I really needed to have my recipe perfected by Easter, I've done all the trial and error for you and eaten waaaay too much carrot cake in the last few weeks. I had a carrot cake recipe and it was pretty good. If you ask me, carrot cake with all the cosy warm spicy flavours just screams autumn to me, which actually works out much better!Įven if you have a tried and true carrot cake recipe, which most people do, I really think you should try this one. Down under it's autumn! And while I can make up the connection with carrot cake and Easter (Easter bunnies eat carrots I guess?) the spring thing has me thrown. Hands up if you love carrot cake?! Carrot cake seems to be synonymous with Easter and spring, but there's just one problem with that. The cake can be frozen for up to 4 months, if frosted its best to thaw in the fridge.My all time favourite Carrot Cake recipe - loaded with grated carrot, crushed pineapple, crunchy walnuts and smothered in cream cheese frosting, this will become your favourite carrot cake recipe too! If you prefer to freeze the cakes before frosting that is fine too, just wrap it the same way. Yes, you can actually freeze Carrot Cake baked and frosted! It is best to refrigerate it for about 6-8 hours before freezing so the frosting firms up and you don’t ruin it.īefore placing it in the freezer, be sure to wrap it well in plastic wrap then either place it in an air tight bag or container. Just bring it to room temperature (for about an hour or so) before serving. It will last up to four days in the fridge. If it is frosted it should be refrigerated. The cake can keep covered unfrosted at room temperature for up to two days. Nothing that overpowers the cake, your frosting has to compliment the cake! How to store it I also like a creamy not overly sweet Cream Cheese Frosting. I like the idea of a simple Carrot Cake, so you won’t find any crushed pineapple in my cake, although you will find lots of shredded carrots (3 cups to be exact) and chopped Pecans or your favourite nuts of choice. You can either spray, grease and flour or line the pans with parchment paper. I usually use two 8 inch round pans because I like a taller cake, although two 9-inch round cake pans will also work. What cake pans are used to make the cake? Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. With cakes and other baking, it’s always better to use room temperature ingredients. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Pecans – extra chopped pecans or walnuts for topping the finished cake.įor every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch.Cream – any type of cream I used half and half.Powdered sugar – also known as confectioners’ sugar or icing sugar.Pecans – chopped pecans or walnuts optional.Vegetable oil – I use corn or sunflower oil.Flour – all purpose flour or cake/ pastry flour.*remove from fridge 30-45 minutes before using.
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