Carrot cake is a timeless classic that brings warmth and joy to any gathering. This moist and flavorful dessert is packed with fresh carrots and aromatic spices, topped with a luscious cream cheese frosting. Whether it’s for a birthday, holiday, or just a sweet treat, this carrot cake is sure to impress. Let’s dive into the details of this delightful recipe!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1 cup cream cheese (for frosting)
- 2 cups powdered sugar (for frosting)
Servings and Cooking Time
This recipe makes approximately 12 servings. Preparation time is about 20 minutes, and cooking time is around 35-40 minutes.
Nutritional Value
Each serving (1 slice, approximately 100g) contains about 350 calories, 18g fat, 45g carbohydrates, 2g protein, and 30g sugar. This information is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the oil and eggs, then mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and nuts (if using).
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While cooling, prepare the cream cheese frosting by beating the cream cheese and powdered sugar together until smooth.
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, use applesauce instead of oil for a lighter cake, or coconut cream for a dairy-free frosting alternative.
Serving and Pairings
Carrot cake pairs beautifully with a cup of tea or coffee. Serve it alongside fresh fruit or a scoop of vanilla ice cream for an indulgent treat.
Storage and Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, let it thaw in the fridge overnight and enjoy at room temperature or warm in the microwave.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not grating the carrots finely can result in uneven texture.
- Using old baking powder or soda can affect the rise.
- Not allowing the cake to cool completely before frosting can cause the frosting to melt.
- Skipping the pineapple can dry out the cake.
Helpful Tips
- Toast nuts before adding for enhanced flavor.
- For extra moisture, add a banana or applesauce.
- Experiment with different spices like ginger or cloves.
- Use a cake leveler for even frosting.
- Let the cake sit for a day to enhance flavors.
FAQs
Can I make carrot cake without eggs?
Yes, you can substitute eggs with flaxseed meal or applesauce to keep the cake moist and fluffy while making it vegan-friendly.
How can I make the cake less sweet?
Reduce the sugar in the recipe by 1/2 cup or use a sugar substitute like stevia or erythritol to lower the sweetness.
Can I use frozen carrots?
While fresh carrots are preferred, you can use thawed frozen carrots. Just ensure to drain excess moisture to avoid a soggy cake.
What can I use instead of cream cheese frosting?
You can use whipped cream, buttercream, or a simple glaze made with powdered sugar and milk as an alternative frosting.
How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is done. Baking times may vary based on your oven.
Conclusion
This carrot cake recipe is a delightful addition to any dessert table, combining moistness with the sweetness of carrots and spices. Perfect for celebrations or as an everyday treat, it’s sure to become a family favorite. Enjoy baking and savoring every slice!
Carrot Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple drained
- 1 cup chopped walnuts or pecans optional
- 1 cup cream cheese for frosting
- 2 cups powdered sugar for frosting
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, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the oil and eggs, then mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and nuts (if using).
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While cooling, prepare the cream cheese frosting by beating the cream cheese and powdered sugar together until smooth.
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake.