Carrot cake is a cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. Sometimes nuts such as walnuts or pecans are added to the cake batter, as well as spices such as cinnamon, ginger, and ground mixed spices.
How do you shred carrots for carrot cake?
Use a vegetable peeler to remove the carrot’s outer layer, working from the top to the tip of each carrot, and then cut off the tops of the carrots with a sharp knife. Discard the tops and peelings. Select the finest holes on a cheese grater and shred the carrots carefully.
Should you peel carrots for carrot cake?
When it comes down to it, you don’t ever really have to peel carrots. As long as you wash and scrub them well to remove dirt and any debris, unpeeled carrots are perfectly safe (and delicious) to eat. Some people don’t like the taste of carrot skin and say it has an unpleasant, bitter taste.
What side of the grater do you use for carrot cake?
Hold a box grater in your non-dominant hand and a peeled carrot in your dominant hand. Place the carrot against the side of the grater that has the smallest holes. The length of the carrot should be against the side of the grater. Grate the carrot using a downward motion.
What is the difference between grated and shredded carrots?
Shredded carrots are more like long strings while the grated carrot is very fine small pieces. The shredder blade of a food processor will create longer pieces and a Microplane or cheese grater will make the smaller pieces.
Can you use pre-shredded carrots for carrot cake?
Freshly Shredded Carrots: My #1 tip for carrot cakes is to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate them, you’ll notice how wet they are.
- 2 cups flour
- 2 tsp baking powder
- 1½ tsp bicarbonate of soda
- 1 tsp salt
- 2 tsp cinnamon powder
- 4 eggs
- 1½ cup oil
- 1½ cup sugar
- 2 carrots, grated
- 1 cup chopped pecan nuts
- ½ cup desiccated coconut
- 1½ cup milk
Cream Cheese Icing
- 1 tub cream cheese
- 4 cups icing sugar
- 2 tsp vanilla essence
- 100g softened butter
Beat the sugar, oil, and eggs together until fluffy.
Add milk, salt, cinnamon, bicarbonate of soda, and baking powder and mix through.
Then continue to add the flour, and mix well then lastly add the nuts, coconut, and carrots and mix well to ensure everything beautifully incorporated.
Place in a well-greased baking tin
Bake at 160C / 320F for 35 minutes
Cream butter and cheese until ultra fluffy
Add vanilla and icing sugar and mix well
Once the cake is cooled, you can ice it.
Prepared, tried, and tested by Jennifer Govender Bisnath
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How do you make a carrot cake moist from scratch?
Amount Per Serving Calories 4621Total Fat 281gSaturated Fat 55gTrans Fat 3gUnsaturated Fat 211gCholesterol 509mgSodium 2390mgCarbohydrates 505gFiber 14gSugar 379gProtein 42g
All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.
Do you love Carrot Cake? Well, I am sure then you will also fall in love with this Carrot Cake Roll and Cream Cheese filling
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