My recipes: www.youtube.com
Video Rating: 4 / 5
Recipe eugeniekitchen.com Subscribe to Eugenie Kitchen bit.ly Carrot cake is one of the most popular cakes in the States and UK. { Ingredients } 1 & 1/5 cups all-purpose flour (150 g) 1/2 teaspoon ground cinnamon 1/2 teaspoon quatre-épices, or allspice * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 4.2 oz carrot, grated (120 g) 1 orange, zest only (optional) 1/2 cup soft dark brown sugar (100 g), or caster sugar 1/2 cup vegetable oil (120 ml) 2 eggs, medium-sized 1/2 cup walnut, roughly chopped (60 g) 1/5 cup raisins (1 oz; 28 g) For cream cheese frosting: 4/5 stick unsalted butter, at room-temperature (3.2 oz; 90 g) 1 cup confectioner’s sugar (120 g) 5 oz cream cheese, softened (142 g) 1 lemon, zest only (optional)* { Method } Preheat the oven to 340 degrees F. (170 C) Prepare the pan Grease the pan and line the parchment paper. Prepare carrot (and orange) Now, grate carrot. And zest an orange (optional). And set aside. Sift dry ingredients On a parchment paper, sifted flour, ground cinnamon, quatre-épices, baking powder, baking soda, and salt. When you sift large amount of flour, it’s better to use a paper than a mixing bowl. Today I used half teaspoon of French Quatre-épices, which is optional. It’s a mixture of pepper, ginger, cloves, and cinnamon. Now whisk a little and set aside. Mix wet ingredients In a separate bowl, add in soft dark brown sugar and vegetable oil. Then whisk to combine. Add in eggs one at a time. And stir until homogeneous …
Video Rating: 4 / 5
This was a lovely recipe highly recommend
I love though my family isnt really all to big on sweets but i loved it!
yummy yummy yummy
This guy sounds kinda like kipper
to be honest, he explains it really well at the beginning, so its not a big deal
Why would I listen to a 12 minute video just to gather all the ingredients? That is waste of time smarty pants.
Or you could have listened properly
It’s in the oven right now.Hope it tens out well :)
mine came out dry, not moist enough! what did i do wrong? pleaseeee reply as i wana try it again
hi, i like your recipe…but my first attempt is not very successful…i have some questions
1) when you said caster sugar, can it be granulated sugar?
2) i used two eggs is that enough?
3) it turns out that my cake formed a hard crust and its bottom had turned black…i used the exact timing and temperature (350)…
4) once i put in my first egg, the mixture immediately became sluggish, unlike your one which is rich and firm, why is that so???
I’m going to trying this in a few days time 🙂
My family loved this marble pound cake. It came out perfect and it was my first one thanks to you. I used all purpose flour and added 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. Your instructions were perfect. Thank you so much.
Made this cake but didnt rise very well what did I do wrong 🙁 Marble effect wasnt as good as yours either 🙁
225g flour (self-raising)
225g caster sugar
225g butter
3tbs milk
2tbs cocoa powder
4 medium eggs
1.5 tsp vanilla
You really should list the recipe or at least all of the ingredients in the description box.
lol i kept thinking that he said ‘bacon tray’ instead of “baking tray”.
i love this one am gonna make this one for my brother and his gf as his coming this weekxxx
Lovely vid my friend! Your cake called out to me and asked me to slice it into 2 layers and sprinkle some orange liquor and then spread a homemade vanilla butter cream on the bottom layer and then eat it with ice cream to celebrate how delicious it is (and gain about 5 lbs). I made it today for my sister’s family and everyone loved it.
i tried it n its taste devine many many thanks.
Million points for ‘English Butter’ 🙂 I love your channel! x x x
These recipes are really great. Thanks hugely.
I suppose it’s a bit more moist when you have the butter in?
Interesting receipt:) The cake looks delicious!
When I make a regular sponge I don’t use any fat, just eggs, flour, starch and sugar. I start with whisking the whites, then sugar, yolks and then flour. Simple!
hahaha loved the writing in the sugar XP
cake looked delicious mmmmm nice and colourful too, a bit of a Neapolitan ice-cream looking colours 😛
I’m definitely making this for tea time tomorrow 😀 you make it all look simple, thank you!
Looks good!! 🙂
really nice i love carrot cake
first video of yours I watch and I really enjoyed it! looking forward to watching the others:)
That’s a good idea, Kelly. I wrote it down. Thanks!
can you make a chiffon cake like milktea chiffon or lemon chiffon cake?
Thanks Sunshine! Wish you and your family happy and prosperous 2013.. <3
Happy New Year Eugenie!!
wish you a wonderful year for 2013!! =)
Thank you Ashmerra! I wish you happy cooking and the best things for 2013 🙂
Love your cooking
I wish i could cook like you
Happy New Year…
Thanks, Linh! I wish you all the best including happy cooking and baking in 2013 🙂
Thanks!
I Love Your Channel … Wish You All Da Best In New Year 🙂
nice
Me too, Lyndsay. I wish you, your family, and your channel only beautiful and delicious things for 2013! <3
That’s a good question! Vegetable oil is 100% fat, so it makes the cake more moist than butter. You can make it with _melted_ butter but it’s less moist because 1) butter contains water which evaporates when baking 2) butter is not liquidy at room-temperature. Did you like your Christmas cake? Happy holidays to you too, Kyeongie!
I was just thinking this morning that I would like to make a carrot cake for New Year’s eve! Thank you for another lovely recipe! Here’s wishing you the happiest New year my friend! xoxo
Eugenie, why did you use vegetable oil instead of butter?
Hapy holidays! 🙂
Bon appétit =)
Yum Yum Yum!
Thanks shine! Happy holidays :)
Hi Cel, I am not sure if I can buy the green leaves for this cake here. But I wrote it down anyway. Thanks for your suggestion 🙂
Merry Christmas & happy holidays to you too Patricia 🙂
I really like your videos 🙂 it explains everything so clear!!!
Merry Christmas
Hi Eugenie! Thanks for sharing your recipes. May I request a pandan cake recipe? Thank you!
Ground ginger and grated nutmeg are good as well. Happy baking!