Indulge in the delightful flavors of this carrot cake recipe, where moist layers of spiced cake are complemented by a rich cream cheese frosting. Perfect for birthdays, gatherings, or simply a cozy afternoon treat, this cake is a crowd-pleaser. With its warm spices and sweet carrots, each bite is a comforting reminder of home baking. Let’s dive into the details and create a masterpiece that will impress everyone at your table!
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 nutmeg
– 1/2 teaspoon salt
– 1 cup chopped walnuts (optional)
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is about 20 minutes, and cooking time is approximately 40-45 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 18g fat, 45g carbohydrates, 2g protein, and 4g fiber. This information is based on a standard slice.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs and sugar until fluffy.
4. Gradually add vegetable oil while mixing.
5. Stir in the grated carrots and walnuts.
6. Combine the dry ingredients with the wet ingredients until just blended.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 40-45 minutes or until a toothpick comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks.
10. Once cooled, frost with cream cheese frosting.
Alternative Ingredients
You can substitute granulated sugar with brown sugar for a deeper flavor. Applesauce can replace some of the oil for a lighter cake.
Serving and Pairings
This carrot cake pairs beautifully with a cup of tea or coffee. You can also serve it with vanilla ice cream or a dollop of whipped cream for an extra treat.
Storage and Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months. To reheat, let it thaw in the fridge overnight before enjoying.
Cooking Mistakes
– Avoid overmixing the batter to prevent a dense cake.
– Ensure the carrots are finely grated for even distribution.
– Check for doneness with a toothpick; underbaking can lead to a soggy center.
– Use room temperature eggs for better incorporation.
– Measure flour accurately to avoid a dry cake.
Helpful Tips
– Toast walnuts before adding for extra flavor.
– Add pineapple for moisture and sweetness.
– Experiment with spices like ginger or allspice for a unique twist.
– Frost the cake only when completely cool to prevent melting.
FAQs
Can I make carrot cake ahead of time?
Yes, carrot cake can be made a day in advance. Just store it properly in the refrigerator, and it will taste even better as the flavors meld.
Is carrot cake healthy?
While it contains vegetables, carrot cake is still a dessert and should be enjoyed in moderation, especially due to sugar and fat content.
What can I use instead of cream cheese frosting?
You can use whipped cream, buttercream, or a light glaze made from powdered sugar and milk as alternatives to cream cheese frosting.
Can I add raisins to the recipe?
Absolutely! Raisins can add a nice sweetness and texture. Just fold them into the batter along with the carrots.
How do I prevent the cake from sticking to the pan?
Grease the pans thoroughly and consider using parchment paper for easy removal after baking.
Conclusion
This carrot cake recipe is a delightful treat that combines the natural sweetness of carrots with warm spices and creamy frosting. Perfect for any occasion, it is sure to impress your family and friends. Enjoy baking and savoring every bite of this homemade cake!
Carrot Cake Recipe
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 nutmeg
- 1/2 teaspoon salt
- 1 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and sugar until fluffy.
- Gradually add vegetable oil while mixing.
- Stir in the grated carrots and walnuts.
- Combine the dry ingredients with the wet ingredients until just blended.
- Divide the batter evenly between the prepared cake pans.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks.
- Once cooled, frost with cream cheese frosting.
