Quick Carrot Cake

The Quick Carrot Cake Recipe Carrot cakes are perfect for novice bakers because they do not require lengthy whisking or delicate folding. This popular variation is very moist and will disappear fast.

Quick Carrot Cake
Quick Carrot Cake
For the cake
3⁄4 cup vegetable oil, plus some extra
for greasing
1 cup all-purpose flour, plus some extra
for dusting
1⁄2 tsp ground allspice
1 tsp baking powder
1⁄2 tsp ground ginger
1⁄4 tsp salt
2 carrots (about 1 heaping cup), coarsely grated
1⁄2 cup light brown sugar
1⁄3 cup (2oz) golden raisins
2 eggs, beaten
1 tbsp fresh orange juice

For the frosting:
1⁄2 cup cream cheese, at room temperature
2 tbsp unsalted butter, softened
2⁄3 cup confectioner’s sugar
2 tbsp fresh orange juice
lemon zest, to decorate

1 Preheat the oven to 375°F (190°C). Grease the cake pan and dust with flour. Sift the flour, allspice, baking powder, ginger, and salt into a large bowl. Add the carrots, sugar, and golden raisins, then stir to mix.

2 Add the eggs, orange juice, and the oil. Stir together until well blended.

3 Pour in the cake mixture, and level the surface using a palette knife. Bake for 20 minutes, or until a skewer inserted into the center comes out clean. Let stand in the pan for 10 minutes, to cool.

4 Run a knife around the sides, invert onto a wire rack, and leave to cool completely.

5 Meanwhile, beat the cream cheese with the rest of the orange juice and the confectioner’s sugar. Spread the frosting over the top of the cake and decorate with lemon zest.

STORE The cake will keep in an airtight container for 3 days.
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