What kind of nuts carrot cake

Wherever we served this carrot cake in the 5 Star London hotels I worked in - they were gone first. Which is why we always had tons of backup. This recipe for carrot cake included spices which give it a luxuriously warming character.

To make it extra moist we will add a touch of spiced orange liquid just after it comes out of the oven. You could use this trick with any cake. Think lemon cake with some lemon syrup or coffee cake with a touch of coffee syrup. It makes perfect sense to enhance your bakery with an extra flavour boost while making the texture even more heavenly. For best results and especially in making the best carrot cake recipe you need to use the freshest carrots.

Fresh carrots are what this cake is about. Even just a "good" carrot cake should have a healthy amount of carrot evenly distributed all the way through the cake. To level off and level up this cake recipe we will add a lovely gingery, orangy syrup right when the cake leaves the oven.

The choices are many but the most important part is that the cream cheese frosting is enough so you get a bit with every bite. This truly is the ultimate moist carrot cake with cream cheese frosting. Straight forward and extremely difficult to mess up. Even if you only have one sweet tooth. If you have a sweet tooth and love cakes try my amazing Russian honey cake recipe.

I usually oil the pan and the paper. Try it and you will see the method in my madness. Sieve the dry ingredients. Roast cool and roughly clean the walnuts. Then chop them up roughly. Mix together the fat, sugar, eggs, vanilla, and grated carrots.

Mix everything up with a spoon until you have a homogenous cake mix. Bake for 30 to 40 minutes. Check the temperature with a temperature probe. While the cake is cooking. Make the cake topping. Place all the ingredient for the topping into a small pan and lightly simmer until the carrot is soft and the water has almost all evaporated.

In another pan, place the juice of one orange, zest of the same orange, g water and 20g sugar together. Warm-up and keep to the side until the cake comes out of the oven. You then drizzle this syrup all over the cake while still hot. It should read above 90C. Or until a wooden skewer or toothpick inserted in the middle of the cakes comes out clean. This is ancient so I urge you to buy a thermometer. They only cost about 3 dollars. As soon as the cake is done poke a few holes with a tooth pick and drizzle the orange liquid all over it.

Make the frosting by sifting the icing sugar and mixing with room temperature cream cheese and butter. This cream cheese frosting recipe can be made by hand using a whisk and mixing bowl or in a stand mixer. Make sure that both your cream cheese and butter are at room temperature. Sift the powdered sugar to make sure there are no lumps and it comes out silky smooth. We all like silky smooth. To make the cream cheese frosting, simply stir the cream cheese and butter together with the vanilla until completely smooth.

Then add in the sifted powdered sugar. If you need a touch more powdered sugar go ahead and add some. I have made the cake part of this recipe not too sweet so that it can handle a sweet frosting and the orange syrup.

Once the cake reaches room temperature, cut it in half horizontally. You could cut off the sides and level the top if you want. I usually just do that to have a little nibble and then end up with little snacky bits. Place the first cake on serving platter or wooden board, add a large spoon full of frosting to the first layer.

Place the other half on top and top up with more cream cheese frosting. This ensures no melty frosting problems. This part is optional as not all carrot cakes have a topping. I prefer it though as it separates the amateur recipe from the best carrot cake recipe even further.

When your cake is frosted just add a bit of the confit carrot and a few chopped roasted walnuts. You could easily substitute the confit with store-bought orange or carrot marmalade or the walnuts with pecans or any other nut you fancy. This recipe has calories which mean 1 portion is about calories. Use a good recipe like this one. Make sure your initial batter is not too dry. My pro tip is to always make a little syrup and drizzle over the cake as soon as they come out of the oven.

You waited too long before getting it into the oven. Use a thermometer and check that the temperature has risen above 90C. Alternatively, do it like a Neanderthal by sticking a toothpick into the centre until it comes out clean. There is no short, correct or wrong answer here. Just enjoy it in moderation and all will be fine. Any cake can be frozen. Cakes should be stored in the fridge covered airtight to avoid spoilage.

If left out of the fridge and decorated with cream cheese frosting, only 6 hours. For safety reasons. Best stored in the fridge covered airtight. Like this, it will last for up to 4 days. For longer storage freeze. This site contains affiliate links. I may earn a tiny commission on qualifying purchases at no extra cost to you. By bookmarking these links you help support the upkeep of this site. If you found this post helpful or have learned something, comment, subscribe and follow me on social platforms for more tasty recipes.

Interested in baking? Find your dream job with Jooble! By Far the best carrot cake recipe out there. Especially with the extra step of adding the orange syrup. Thanks for sharing. Josephine, Glad you liked it! Happy to share and I agree, that syrup makes all the difference. Also, love the texture the walnuts give! I always booze mine up a bit with a bit of orange vodka or Cointreau. Try it.

The best carrot cake recipe I've ever tried. I also added some homemade infused and sweetened orange and cardamom vodka. It was absolutely delish! Thanks for sharing such a wonderful recipe and making the effort to explain it all so well!

Awesome feedback Stacey! You're Welcome! Love the sound of that orange vodka in this. Serve as a sweet treat with a cup of tea any time of the day. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.

Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins. Bake for mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins. To make the icing, beat the butter and sugar together until smooth.

Add half the soft cheese and beat again, then add the rest adding it bit by bit prevents the icing from splitting. Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts.

Will keep in the fridge for up to five days. Since posting the recipe, some of our readers have asked whether or not we can reduce the sugar called for in the recipe. You can, just keep in mind that the amount we specify will produce the moistest cake.

Lots of carrots make this the best carrot cake. I like to hand grate my carrots since I prefer the texture, but you can use your food processor or buy pre-grated carrots from the store. When we first tested the cake, we scaled the number of carrots back to two cups since three cups just sounded a bit extreme. After baking and letting it cool, we were a little disappointed. You need all three cups. It is a carrot cake, after all.

Pecans and raisins are optional! I know that some people love nuts and raisins in carrot cake, while others cannot stand to add them. These are completely optional, so go with what you love. The method for this carrot cake recipe could not be simpler!

If you have a couple of bowls and can stir ingredients together then you can absolutely make this cake! As you can see from our recipe video, all you need to do is combine all the ingredients. Dry ingredients in one bowl, wet ingredients in another: I like to whisk my dry ingredients together in one bowl until they are well blended. Then I whisk all the wet ingredients together in another bowl.

We use the same method when making this cinnamon coffee cake , our easy pineappleupside-down cake , and this buttery blueberry cake. Both recipes are so good! When it comes to baking the carrot cake, divide the batter between two buttered and floured cake pans and bake until done. The cake layers bake in the oven for 35 to 40 minutes they smell fantastic.

After baking, let the layers cool then frost with your favorite frosting. We love our extra creamy cream cheese frosting.

If this is what you are looking for, check the notes section of the recipe, we provide a recipe for traditional cream cheese frosting. The frosting is actually the same one we used to top our Guinness Chocolate Cake.

Or, sift a little bit of powdered sugar on top. When Adam and I were testing this recipe, we skipped the frosting the first couple of times and fell in love with the cake completely plain. More reviews are in the comments section below. It is so hard to find one that is not dry — this one is moist and works perfectly every single time and we make it often as it is definitely our favorite!!!

Here are the most common:. Can I make carrot cake cupcakes using this recipe? Yes, absolutely and if you read through the comments, many of our readers have done just that. Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make about 24 cupcakes. Can I make one large single-layer cake?

Yes, but the baking time will change. For a bundt cake, a cup or cup Bundt pan should be fine. The batter will also fit into a 9-inch by inch pan, but you might need to leave out a bit of the batter so it does not overflow.

How do you store the carrot cake? If you prefer to refrigerate the cake, it will last for 5 to 6 days. Can I use applesauce instead of oil in the carrot cake recipe? This is something we have never tried ourselves, so you may need to do some experimenting on your own. That said, you should be able to swap some of the oil for applesauce without too many issues.

Can I add pineapple to the carrot cake? Yes, absolutely. It will add even more moisture to the cake so use fresh pineapple or if you are using canned, drain it first before adding to the cake. We do not recommend adding more than 1 cup. Recipe updated, originally posted April Since posting this in , we have tweaked the recipe to be more clear and added a quick recipe video.

For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well.

This recipe is forgiving.