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Before you jump to Carrot Cake recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
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There are many foods that you can eat that are beneficial for your body. To be sure, the foods cited in this article can help your body in numerous ways. They are essentially good, though, for keeping your heart as healthy as it can be. Try to introduce these foods into your diet every day. Your heart will thank you for it!
We hope you got insight from reading it, now let’s go back to carrot cake recipe. You can cook carrot cake using 24 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to cook Carrot Cake:
- Use Honeycomb:
- Prepare Granulated Sugar,
- You need Golden Syrup,
- Take Maple Syrup,
- Take Water,
- Take Baking Soda,
- Prepare Cake Batter:
- Use Walnut Coarsely Chopped,
- You need Fresh Carrot Juice,
- Get Unbleached All Purpose Flour,
- Take Baking Powder,
- Get Baking Soda,
- Use Caster Sugar,
- Prepare Dark Muscovado Sugar,
- Take Sea Salt,
- Get Ground Cinnamon,
- Prepare Nutmeg Freshly Grated,
- You need Carrots Freshly Shredded Preferably Organic,
- Use Pure Vanilla Paste,
- You need Fresh Orange Zest, 1/2 Orange
- Take Canola / Peanut Oil, 120ml + More For Greasing
- Provide For Serving:
- You need Fresh Carrot Juice,
- Provide Fresh Orange Juice,
Instructions to make Carrot Cake:
- Prepare the honeycomb. - - Lined baking tray with aluminium foil. - - Lightly grease the foil with oil. - - In a sauce pot, add sugar, golden syrup, maple syrup and water.
- Turn the heat up to medium high. - - Place in a candy thermometer. - - Do not stir the mixture.
- Once the temperature reaches 148 degrees celsius or 300 fahrenheit, immediately remove from heat. - - It is best to remove from heat just before it reaches that temperature as it will still continue cooking. - - Immediately sieve in the baking soda.
- Stir lightly to combine well. - - You will see that the mixture will start to foam up rapidly. - - As soon as that happens, stop stirring and immediately transfer onto the baking tray. - - Do not try to smoothen the surface as it will collapse.
- Set aside to cool down completely, preferably overnight. - - You can crack into smaller piece and store them in an airtight container. - - Prepare the cake batter.
- In a skillet over medium heat, add walnuts. - - Saute and toast the walnuts for about 1 to 2 mins. - - Remove from heat and set aside to cool completely. - - Do not over toast the walnuts or it will turn bitter.
- In a sauce pot over medium-low heat, add carrot juice. - - Bring it up to a slow simmer. - - Continue to simmer until it reduce to about 1/4 cup or 63ml. - - Remove from heat and set aside to cool completely.
- Lightly grease the cake pan with oil. - - Lay parchment paper onto the bottom of the cake pan as well as the sides. - - Preheat oven to 190 degree celsius or 375 fahrenheit.
- In a large mixing bowl, add flour, baking powder, baking soda, sugar, and salt. - - Mix to combine well. - - Add in cinnamon, nutmeg, shredded carrots, vanilla and orange zest. - - Mix to combine well. Mix, mix, mix.
- Lastly, add in carrot juice, oil and walnuts. - - Stir to combine well. - - Transfer the batter into the cake pan. - - Using an offset spatula to create an even surface.
- Wack into the oven and bake for about 40 to 45 mins. - - When you insert a skewer into the cake, the skewer should come out clean. - - Remove from oven and let cool completely. - - Unmold and cover with cling film and chill in the fridge at least for 48 hrs.
- To serve. - - In a sauce pot over medium-low heat, add carrot and orange juice. - - Bring it up to a slow simmer. - - Continue to simmer until it reduce to about 1/2.
- Remove from heat and set aside to cool completely. - - Spoon the reduced juice mixture onto serving plate. - - Place a slice of the carrot cake in the middle. - - Decorate with crack honeycomb pieces. - - Serve immediately.
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