Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, carrot cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Carrot cake is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Carrot cake is something that I’ve loved my entire life.

I've tried many carrot cakes, and this is my favorite recipe. I feel like carrot cake is a dessert most people tend to only make around Easter. But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long.

To get started with this particular recipe, we must prepare a few ingredients. You can cook carrot cake using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Carrot cake:

1. Get plain flour
2. Take baking powder
3. Prepare cinnamon
4. Take ground cloves
5. Take grated nutmeg
6. Get soft brown or muscovado sugar
7. Make ready vegetable oil
8. Make ready eggs
9. Take grated carrots
10. Take raisins or sultanas
11. Get For the filling:
12. Prepare generous tablespoons of apricot jam, warmed up if very thick
13. Get For the ganache:
14. Prepare white cooking chocolate (or any plain white)
15. Get double cream

This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.

Instructions to make Carrot cake:

1. Preheat the oven to 180C/350F/gas 4. Butter and line with parchment a 20cm round tin. Grate the carrots – to get 200g you need to grate about 3 medium sized ones. Mix the flour with baking powder and the spices and put aside. Mix the sugar with the oil in a bowl of a standing mixer (or use a hand mixer), then beat in the eggs. Add the grated carrots, the raisins, sieve in the flour and spice mix and fold it all in with a spatula. Pour into the tin and bake for about 50 minutes, until a skewer inserted in the middle comes out clean. Cool the cake in the tin.
2. When completely cold, slice it across in two layers with a large bread knife. Spread apricot jam over the bottom half in a generous layer. Cover with the top half.
3. Prepare the ganache: break up the chocolate into pieces as small as possible. Put the cream in a bowl and microwave for 30 seconds. Immediately add the chocolate and leave to stand (in the microwave) for a minute or two. Whisk together into smooth ganache.
4. Using a spoon, drizzle over the top of the cake, letting the ganache dribble over the sides as well. Serve with cream! clotted cream! custard! whipped cream! warm vanilla sauce! caramel sauce! And it’s lovely on its own, too.

Sometimes pecans, pineapple, and shredded coconut is added in the mix. The origins of carrot cake are disputed. Spoon ¼ of the icing on top and spread in an even layer. For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. Whether you want a carrot cake that's dense, moist and full of spice and nuts, or you like Try Rachel Allen's easiest carrot cake loaf for afternoon tea, Dan Lepard's carrot cake cupcakes for Easter, or.

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