Recipe of Award-winning Carrot Cake

Carrot Cake.

You can cook Carrot Cake using 24 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Carrot Cake

1. You need of Honeycomb:.
2. It's of Granulated Sugar,.
3. It's of Golden Syrup,.
4. Prepare of Maple Syrup,.
5. Prepare of Water,.
6. You need of Baking Soda,.
7. Prepare of Cake Batter:.
8. It's of Walnut Coarsely Chopped,.
9. It's of Fresh Carrot Juice,.
10. You need of Unbleached All Purpose Flour,.
11. It's of Baking Powder,.
12. You need of Baking Soda,.
13. It's of Caster Sugar,.
14. Prepare of Dark Muscovado Sugar,.
15. It's of Sea Salt,.
16. Prepare of Ground Cinnamon,.
17. Prepare of Nutmeg Freshly Grated,.
18. It's of Carrots Freshly Shredded Preferably Organic,.
19. It's of Pure Vanilla Paste,.
20. It's of Fresh Orange Zest, 1/2 Orange.
21. Prepare of Canola / Peanut Oil, 120ml + More For Greasing.
22. Prepare of For Serving:.
23. You need of Fresh Carrot Juice,.
24. It's of Fresh Orange Juice,.

Carrot Cake instructions

1. 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..
2. Turn the heat up to medium high. Place in a candy thermometer. *Do not stir the mixture.*.
3. 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..
4. 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.*.
5. 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..
6. 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.*.
7. 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..
8. 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..
9. 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..
10. 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..
11. 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..
12. 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..
13. 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..

Judul: Recipe of Award-winning Carrot Cake
Rating: 100% based on 788 ratings. 5 user reviews.
George Walborn

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