For the best results use fresh baking powder and not one that's been sitting around the cupboard for a while.īaking soda: also known as bicarbonate soda or bicarb. You could use white sugar if you prefer, or experiment with dark brown sugar.īaking powder: is a common ingredient in cakes and baking, used to help the cake rise. You can use either, or imitation vanilla essence, depending on your preference and budget.īrown sugar: also known as light brown sugar, adds to the caramel notes of this recipe. Vanilla extract: sometimes also called vanilla essence, depending on where you live. Ginger: ground ginger adds some lovely warmth to this recipe. Nutmeg: some ground nutmeg is another traditional carrot cake spice and pairs beautifully with the carrots. The naturally occurring pectin in the apples helps give the cake some structural integrity.Ĭinnamon: ground cinnamon is a traditional spice to add to carrot cake. ![]() You could use traditional walnut if you like or almonds or brazil nuts, or leave them out altogether for a nut-free alternative.Īpple sauce: the secret ingredient! Apple sauce is a common replacement for eggs in baking. The nuts add some texture and some good oils to the cake. Pecans: I've tested this recipe both with and without pecans and I defiantly prefer it with pecans. You can not substitute with canned or frozen carrots, they need to be fresh. Look for smaller carrots if possible as they are likely to be sweeter and less woody. Looking for more fun Easter desserts? Why not try making my fabulous Easter egg cheesecake or shredded wheat nests or for something different my hot cross bun ice cream or carrot ice cream! Delicious! IngredientsĬarrots: it wouldn't be a carrot cake without carrots! Freshly grated carrots are best for this recipe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |