I used 3 teaspoons of mixed spice but upped the cinnamon and ground ginger slightly. Ina uses 3 teaspoons of mixed spice and Sally uses cinnamon, ground ginger, nutmeg, and cloves to the total value of 3 teaspoons. Three teaspoons of spice seemed to be the common amount. There were a few minor tweaks to some of the other ingredients and I worked with what I thought was best. My recipe includes all metric measurements as well as cups, but with baking, you should be using weighted measurements as this is the only accurate way to bake. I also used 1 cup of dark brown sugar instead of all white which gives it flavour, colour, and moisture. The amount of sugar varied from 1 ½ cups to 2 and in the end, I opted for 1 ½ cups because I don’t like aggressively sweet cake. If for some reason you dislike raisins, you can leave them out. I also added raisins because I love them so much plus, I developed this recipe for my client Raisins of South Africa. I really love pineapple in a carrot cake, so this had to be in the mix. Most South African recipes included crushed pineapple, and the American recipes often had apple sauce. I had tested out Jenny Morris’s recipe which also had similar ratios, so I knew this was the right direction. Both their recipes were very similar and in line with the common formula, I referred to. Quite a few people voted for I na Paarman’s (from her cookbook ‘ Cook with Ina Paarman’), and Sally’s Baking Addiction. In the end, I eliminated all the recipes that had coconut in them as I dislike desiccated coconut with a passion unless used when used in my grandmother’s crunchie recipe(it’s the best version you will ever find trust me). A few were total outliers and sounded very interesting too. About 80% of the recipes were all very similar and had a common formula thread running through them. I looked at every single screenshot or link I was sent and immediately discovered a trend. I put a request out on Instagram a few weeks ago, looking for people’s best carrot cake recipes and got an overwhelming response. With this recipe, I did extensive research trying to uncover the best carrot cake recipe and I’m going to explain to you all about that. It turns out to be very similar in terms of the basic ratios but uses pineapple and banana instead of carrot and pineapple. I had always adapted my Hummingbird cake into a carrot cake. I have never posted a carrot cake here in all the years so it’s about time. Today is a special day because it’s my blog’s 14th birthday and I feel like marking the occasion with cake. The cream cheese frosting is perfect for me and there is enough to ice a 2 layer cake generously. It has a decent weight whilst still being fluffy with a moist and tender crumb. It’s a big claim to say something is the best carrot cake but at least this is MY best carrot cake recipe. Mix well.I have spent a lot of time researching and testing the best carrot cake recipe recently and I think I have settled on one. Next, combine your dry ingredients and wet ingredients a little at a time. Once you’ve mixed this sugar, oil, and eggs in a separate bowl sift your flour, salt, baking soda, and cinnamon. Using oil in this particular recipe gives the cake added moisture. You start by mixing your sugar, oil, and eggs together until the batter reaches a smooth consistency. The steps to making this cake couldn’t be any simpler. Be prepared because when your friends and family taste this cake they WILL ask you for the recipe. So today I am happy to share the steps to make the best tasting carrot cake you’ve ever had. With all that being said I knew I had to make Carrot Cake apart of my recipe collection. They sell their cakes by the slice so on Friday nights all we’d have to do is give each other the look…. When we were first married, I would find myself at our local grocery store bakery (more than I’d like to admit) searching for Carrot cake. So as the years have rolled by his love for Carrot Cake has seemingly become mine as well. I guess the guy likes to get his daily serving of fruits and vegetables in the most unconventional way. One of his absolute favorite desserts after Strawberry Cake…. When it comes to Carrot Cake I myself was never a big fan, oh no….did she just says that? I know who doesn’t like Carrot Cake? Well for many years I was opposed until I married my husband. This cake is super moist full of flavor and boasts a nutty bite with every taste. Walnuts and raisins along with carrots and pineapple give this Carrot Cake it’s rich flavor along with a fluffy yet moist texture. Today I am so happy to share with you my recipe for this Classic Carrot Cake with Cream Cheese Frosting. Hands down, this is the best Carrot Cake Recipe!
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