Golden Glazed Carrot Cake: A Heavenly Delight
Carrot Cake Recipe
Description:
This delightful Carrot Cake recipe is a gem from the renowned book ‘Wenresepte 2000’. It’s a tried-and-true favorite that never fails to impress. What sets this recipe apart is its simplicity – it doesn’t rely on a plethora of spices, yet it boasts a rich and deep flavor profile that’s sure to tantalize your taste buds. And let’s not forget about the icing – it’s simply fantastic!
Recipe Category: Breads 🍞
Keywords: Dessert 🍰, Fruit 🥕, Vegetable 🥦, Nuts 🥜, Weeknight 🌙, Oven 🍳, < 4 Hours ⏰, Easy 🎉
Nutritional Information:
- Calories: 736
- Fat Content: 35.9g
- Saturated Fat Content: 6g
- Cholesterol Content: 69.8mg
- Sodium Content: 592.7mg
- Carbohydrate Content: 99g
- Fiber Content: 3.9g
- Sugar Content: 64.2g
- Protein Content: 7.7g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Eggs |
| 1 1/2 | Sugar |
| 1 | Carrots |
| 3 cups | Plain flour |
| 2 1/2 tsp | Baking powder |
| 1 1/2 tsp | Baking soda |
| 1 tsp | Ground cinnamon |
| 1/2 tsp | Salt |
| 1 1/2 cups | Pecan nuts |
| 1/2 cup | Icing sugar |
| 1 | Lemon juice |
| 1/4 cup | Coconut |
Instructions:
-
Preheat the oven to 375°F (190°C).
-
Beat the eggs in a large mixing bowl, gradually adding the sugar while continuously beating until well combined.
-
Stir in the oil, followed by the grated carrots, ensuring they are evenly distributed throughout the mixture.
-
Sieve together the flour, baking powder, baking soda, ground cinnamon, and salt to ensure a smooth, lump-free batter.
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Gradually add the sieved flour mixture to the carrot mixture, stirring gently until just combined.
-
Fold in the pecan nuts, ensuring they are evenly distributed throughout the batter.
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Grease a 23 cm diameter baking tin and pour the batter into it, spreading it evenly.
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Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
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Prepare the icing by mixing the icing sugar with the lemon juice until smooth. Add 1/4 cup of coconut to the mixture and stir until well combined.
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Spread the icing evenly over the cooled carrot cake.
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Roast the remaining coconut in the oven for a few minutes until lightly golden brown.
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Sprinkle the toasted coconut over the iced cake for an extra burst of flavor and texture.
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Serve and enjoy this irresistible Carrot Cake with family and friends! 🥕🍰🎉
