THE BEST Carrot Cake made by Anna

by Anna Olson
Anna Makes THE BEST Carrot Cake

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!

Anna Makes THE BEST Carrot Cake

Carrot Cake

Carrot Cake is on the menu in Chef Anna Olson’s amazing kitchen, and she is… Cakes Carrot Cake, THE BEST Carrot Cake, Carrot Cake made by anna olson, anna bake Canadian
Anna Makes THE BEST Carrot Cake!
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!
Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

  1. 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).
  2. In a large mixing bowl, whisk the carrots, oil, brown sugar, honey, ginger, egg and egg yolk by hand until evenly blended.
  3. 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.
  4. 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.

Recipe video


Bon Appétit

Related Posts

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More