Why Carrot Cake?
Carrot cake is a classic dessert that is loved by many. Not only is it delicious, but it’s also a great way to sneak some veggies into your diet! The grated carrots in the cake batter add a subtle sweetness and moisture, while the cream cheese frosting on top provides the perfect balance of tanginess and sweetness. It’s perfect for any occasion, whether it’s a birthday, a holiday, or just a cozy night in.
Ingredients
For the cake:
- 250g all-purpose flour
- 2 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 300g granulated sugar
- 200ml vegetable oil
- 1 tsp vanilla extract
- 350g grated carrots
- 100g chopped walnuts
For the cream cheese frosting:
- 200g cream cheese
- 100g unsalted butter
- 400g powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and grease two 9-inch (23cm) round cake pans.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, sugar, oil, and vanilla extract. Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the grated carrots and chopped walnuts.
- Divide the batter evenly between the two pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth. Gradually add in the powdered sugar and vanilla extract until well combined.
- Place one cake layer on a cake stand or plate and spread a thick layer of frosting on top. Add the second layer and repeat. Spread a thin layer of frosting around the sides of the cake.
- Decorate as desired with chopped walnuts or additional grated carrots. Enjoy!
Variations
- Vegan Carrot Cake: Replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water for each egg) and use vegan cream cheese and butter for the frosting.
- Gluten-Free Carrot Cake: Use a gluten-free flour blend instead of all-purpose flour.
- Carrot Cake Muffins: Divide the batter into a muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Carrot Cake Loaf: Pour the batter into a greased loaf pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
No matter how you choose to make this recipe, you can’t go wrong with the classic combination of carrots and cream cheese frosting. Happy baking!
FAQ
Can I use vegetable oil instead of melted butter in this Carrot Cake recipe?
Yes, you can use vegetable oil instead of melted butter. The texture of the cake may be slightly different, but it will still be delicious.
Do I need to peel the carrots before grating them?
Yes, you should peel the carrots before grating them. The skin can be tough and bitter, which can affect the taste of the cake.
Can I substitute the all-purpose flour with almond flour?
It is not recommended to substitute all-purpose flour with almond flour in this recipe as almond flour has a different texture and can affect the overall structure of the cake.
Can I add nuts to this Carrot Cake recipe?
Yes, you can add nuts such as pecans or walnuts to the recipe. Simply chop them into small pieces and fold them into the batter before baking.
Can I freeze this Carrot Cake?
Yes, you can freeze this Carrot Cake. Allow it to cool completely, wrap it tightly in plastic wrap, and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Can I use a cream cheese frosting instead of the frosting provided in the recipe?
Yes, you can use a cream cheese frosting instead of the frosting provided in the recipe. Simply beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Can I use a different type of sugar instead of granulated sugar?
You can use a different type of sugar such as brown sugar or coconut sugar, but it will affect the texture and taste of the cake. Granulated sugar is recommended for best results.
Can I use a different type of spice instead of cinnamon?
You can use a different type of spice such as nutmeg or ginger, but it will affect the taste of the cake. Cinnamon is recommended for best results.
Can I bake this Carrot Cake in a different size pan?
Yes, you can bake this Carrot Cake in a different size pan, but the baking time will vary. For best results, use a 9x13 inch pan or two 9 inch round cake pans.
Can I make this Carrot Cake recipe without eggs?
It is not recommended to make this Carrot Cake recipe without eggs as they provide structure and moisture to the cake. However, you can try using a commercial egg replacer or applesauce as a substitute.
