This is the Best Carrot Cake Recipe Ever!
Story & Pictures by Janek Szymanowski ©
I have never baked a carrot cake in my life before. But few weeks ago that all changed and I decided to take up the challenge and I stepped into the kitchen arena to try my luck. I then made the Best Carrot Cake Ever
Google helped me along to begin with and after a short search I had a carrot cake recipe that looked the easiest and the least testing of my woefully lacking kitchen skills. (I have subsequently been back to find out where I got the recipe from so that I can give them credit and thank them so very much. If you happen across this article in your web wanderings then please leave a comment so that I can give you full credit.)
In the kitchen I have always been the one that will help out peeling or chopping all the ingredients at the drop of a hat. Do not ask me to combine any of those ingredients in any manner or form into a dish, as the results could be harmful to your taste buds. Any day of the week I will put my hand up to be a judge on MasterChef but never, never ask me to be a contestant.
Now on to the best carrot cake recipe. I followed the instructions to the ounce. OMG this is so easy. And the best of all it is the best carrot cake I have ever tasted. Am I right? Are my taste buds deceiving me?
To test this out I called the family to give my first and best carrot cake the ultimate taste test. Within an hour the plate was clean and not a crumb was left on the plate. Success!
You must have a go at this and enjoy the same success as I did.
Now here is the Best Carrot Cake Recipe ever;
• 175g (6oz) carrots, coarsely grated
• zest and juice of 1 large orange
• 100g (4oz) walnut pieces
• 225ml (8fl oz) light olive oil
• 4 large free-range eggs
• 175g (6oz) self-raising wholemeal flour (or plain wholemeal and 2tsp baking powder)
• 175g (6oz) self-raising flour
• 175g (6oz) light muscovado sugar
• 1 tsp grated nutmeg
• 1tsp ground cinnamon
for the frosting
• 300g (10oz) full-fat cream cheese
• 100g (4oz) icing sugar
• grated zest of 1large orange, plus more, shredded, to decorate
you will also need
• 20cm (8in) round deep cake tin, oiled and bottom lined with baking parchment
Heat the oven to 150 C, 130 C fan, 300 F, gas 2. Place the cake ingredients into a large mixing bowl and beat until well blended. Place in the cake tin and spread until level. Bake for 1 hour 10 minutes, until firm to the touch and a skewer comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack and cool completely.
To make the frosting, beat the cream cheese, icing sugar and orange zest, and spread over the cake. Decorate with the shredded orange zest.
I added walnut halves and thinly sliced orange peel rather than shredded.
Nutritional Facts About Carrots
They are a great source of vitamin A. About ½ cup of raw carrots has 51% daily value of vitamin A. This vitamin A content actually comes from provitamin A carotenoids which help your body fight infections.
They are great for your eyes. Studies have shown that carotenoids, an antioxidant pigment found in carrots, may decrease your risk of age-related macular degeneration.
They can help reduce your risk of cancer. Carotenoids may help protect against prostate, colon and stomach cancer. Plus, one study noted that women who have high circulating levels of carotenoids may also have a reduced risk of breast cancer.
They are good for your heart. High blood cholesterol and heart disease go hand-in-hand. However, studies found that eating more carrots has been linked to lower cholesterol levels, thereby decreasing your risk for heart disease.
They can help you lose weight. Since 1/2 cup of carrots only have 41 calories, they can actually help you feel fuller longer and in turn, decrease the amount of calories you eat. If you’re looking to lose weight, try adding some carrots into your food rotation.
Extract from Cleveland Clinic Health Facts