How to make carrot cake
The delicious. food team went through a rigorous process of in-depth testing in our kitchens to create a carrot cake recipe that’s nigh-on perfection. And here it is – the recipe and a step-by-step guide.
The inside track
They’ve been used in baking for hundreds of years because of their natural sweetness, but it was in the United States in the 1960s that carrot cake, as we know and love it, came into being.
Why does the recipe use oil, not butter?
It’s a Stateside thing. American cooks tend to use vegetable oil and shortening instead of butter when they’re baking. You can use butter instead, if you prefer, but oil gives the cake its characteristic texture and helps to keep it moist.
It’s important to beat the eggs, sugar and oil well before adding any other ingredients to the mix. This process helps to suspend the oil in an emulsion, which stops the cake becoming greasy when it’s baked.
The delicious. difference
We’ve added other flavours to our carrot cake such as honey, courgette, pine nuts and rum – subtle variations that we think give our recipe the edge.
Next time round…
Try using grated parsnip instead of carrot, and add a little maple syrup instead of honey.