THE BEST Carrot Cake made by Anna

Name: Carrot Cake
Prep time: 30 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Canadian
Ingredients: 150 g (1 ½ cups) finely grated peeled carrots; 90 mL (6 Tbsp) vegetable oil; 150 g (3/4 cup) dark brown sugar; 30 g (4 tsp) honey; 6 g (1 Tbsp) finely grated fresh ginger; 1 large egg; 1 large egg yolk; 125 g (3/4 cup) all-purpose flour; 1.5 g (1/2 tsp) ground cinnamon; .75 g (1/4 tsp) ground black pepper; 1.5 g (1/2 tsp) baking powder; 1.25 g (1/4 tsp) baking soda; 1.25 g (1/4 tsp) fine salt; 75 g (1/2 cup) raisins or crushed pineapple (well-drained)

by Anna Olson December 10, 2020

written by Anna Olson December 10, 2020

Carrot Cake is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!

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Carrot Cake

Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 30 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

150 g (1 ½ cups) finely grated peeled carrots
90 mL (6 Tbsp) vegetable oil
150 g (3/4 cup) dark brown sugar
30 g (4 tsp) honey
6 g (1 Tbsp) finely grated fresh ginger
1 large egg
1 large egg yolk
125 g (3/4 cup) all-purpose flour
1.5 g (1/2 tsp) ground cinnamon
.75 g (1/4 tsp) ground black pepper
1.5 g (1/2 tsp) baking powder
1.25 g (1/4 tsp) baking soda
1.25 g (1/4 tsp) fine salt
75 g (1/2 cup) raisins or crushed pineapple (well-drained)

Instructions

Grease six 150 mL (5-fl.oz) ramekins and place them in a pan with sides that are higher than the ramekins. Preheat the oven to 180 °C (350 °F).
In a large mixing bowl, whisk the carrots, oil, brown sugar, honey, ginger, egg and egg yolk by hand until evenly blended.
In a separate bowl, sift the flour, cinnamon, pepper, baking powder, baking soda and salt. Add this to the carrot mixture and stir by hand until evenly combined (the batter will be very wet). Stir in the raisins (or pineapple). Divide this between the prepared ramekins.
Pour boiling hot water around the ramekins so that it comes up halfway and cover the pan with foil or a lid. Bake the carrot cakes for 35-40 minutes, until a tester inserted in the centre of a cake comes out clean. Remove the ramekins immediately onto a cooling rack, and cool the cakes for at least 30 minutes before serving, or they can be served at room temperature. To serve, run a palette knife around the inside edge of each ramekin and turn the cake out onto a plate.

Notes

The cake can be served on its own, or with a scoop of ice cream, crème fraiche and/or caramel sauce.

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Recipe video

Bon Appétit

Anna Olson

Chef Anna Olson is here to teach you how to bake and cook every dish you could ever want to make! Follow along with the recipes in the descriptions and you will be a star in the kitchen in no time!

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