Indulge in the moist and flavorful world of carrot cake with this easy-to-follow recipe. Combining grated carrots, spices, and a luscious cream cheese frosting, this cake is a delightful treat that will impress your family and friends. Perfect for birthdays, holidays, or just a sweet craving, this carrot cake recipe is sure to become a favorite in your baking repertoire!
Ingredients
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1 cup vegetable oil
– 4 large eggs
– 3 cups grated carrots
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1 cup chopped walnuts (optional)
– 8 oz cream cheese (for frosting)
– 1/2 cup unsalted butter (for frosting)
– 4 cups powdered sugar (for frosting)
– 1 teaspoon vanilla extract (for frosting)
Servings and Cooking Time
This recipe makes about 12 servings. Preparation time is approximately 20 minutes, and cooking time is around 40-45 minutes.
Nutritional Value
Each serving (1 slice) has approximately 350 calories, 15g of fat, 54g of carbohydrates, and 3g of protein. This nutritional information is based on one serving of the carrot cake.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans.
3. In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, whisk together the sugar, oil, and eggs until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the grated carrots and walnuts (if using).
7. Divide the batter evenly between the prepared pans.
8. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. For the frosting, beat the cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla until fluffy.
Alternative Ingredients
You can substitute vegetable oil with applesauce for a lighter version. For a nut-free option, omit walnuts. Whole wheat flour can replace all-purpose flour for a healthier twist.
Serving and Pairings
This carrot cake pairs wonderfully with a cup of coffee or tea. It can also be served with a scoop of vanilla ice cream for an indulgent dessert experience.
Storage and Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to one week. It can also be frozen for up to three months. To reheat, allow it to thaw overnight in the fridge and enjoy at room temperature or gently warm it in the oven.
Cooking Mistakes
- Using too much flour can lead to a dry cake.
- Not grating the carrots finely enough may result in uneven texture.
- Baking at the wrong temperature can affect the rise.
- Not allowing the cake to cool completely before frosting can cause the frosting to melt.
- Overmixing the batter can make the cake dense.
Helpful Tips
- Use fresh, finely grated carrots for the best flavor.
- Let the cake cool completely before frosting to avoid melting.
- For extra flavor, add pineapple or raisins to the batter.
- Experiment with spices like ginger for a unique twist.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. This will add a nuttier flavor and increase the fiber content.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs attached, but not wet batter.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap in the refrigerator.
What can I use instead of cream cheese for frosting?
You can use a buttercream frosting or a mascarpone cheese frosting as alternatives to cream cheese for a different flavor profile.
How should I store leftover carrot cake?
Store leftover carrot cake in an airtight container in the fridge for up to one week, or freeze for up to three months.
Conclusion
This carrot cake recipe is a delightful combination of flavors and textures that is perfect for any occasion. With its moist layers and creamy frosting, it’s sure to be a hit among family and friends. Enjoy baking and sharing this delicious treat!
Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chopped walnuts optional
- 8 oz cream cheese for frosting
- 1/2 cup unsalted butter for frosting
- 4 cups powdered sugar for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the sugar, oil, and eggs until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots and walnuts (if using).
- Divide the batter evenly between the prepared pans.
- Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla until fluffy.
