Carrot cake is a timeless dessert that brings warmth and sweetness to any gathering. With its moist texture, delightful spices, and creamy frosting, this cake is sure to impress. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this carrot cake recipe is a must-try! Follow our step-by-step guide to create a perfect cake that will satisfy your cravings and leave your guests asking for more.
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 (optional)
– Cream cheese frosting for topping
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) contains approximately:
– Calories: 350
– Protein: 3g
– Fat: 20g
– Carbohydrates: 40g
– Fiber: 2g
– Sugar: 28g
This nutritional information is based on a standard serving size for one person.
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, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, mix the oil and eggs until well combined.
5. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
6. Fold in the grated carrots, crushed pineapple, and walnuts if using.
7. Divide the batter evenly between the prepared pans.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
10. Once cooled, frost with cream cheese frosting and decorate as desired.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Additionally, swap granulated sugar for coconut sugar to create a lower glycemic index cake. Applesauce can replace some of the oil to reduce fat content.
Serving and Pairings
This carrot cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served alongside a cup of spiced chai or coffee for a delightful afternoon treat.
Storage and Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to a week. The cake can be frozen for up to three months. To reheat, let it thaw in the fridge overnight and warm individual slices in the microwave for a few seconds.
Cooking Mistakes
– Don’t overmix the batter, as this can make the cake dense.
– Ensure your ingredients are at room temperature for better mixing.
– Measure flour correctly to avoid a dry cake.
– Avoid opening the oven door too early to prevent collapsing.
– Use fresh carrots for optimal flavor and moisture.
Helpful Tips
– Grate carrots finely for even distribution in the batter.
– Let the cake cool completely before frosting to avoid melting the frosting.
– Experiment with spices like ginger or allspice for unique flavors.
– Consider adding raisins for extra sweetness and texture.
FAQs
Can I make carrot cake ahead of time?
Yes, carrot cake can be made ahead of time. Bake and cool the cakes, then wrap them tightly and refrigerate for up to 2 days or freeze for longer storage.
What type of frosting is best for carrot cake?
Cream cheese frosting is the traditional choice for carrot cake as it complements the spices and sweetness perfectly. However, buttercream or whipped cream can also work well.
Can I use other nuts in carrot cake?
Absolutely! While walnuts are commonly used, you can substitute with pecans or omit nuts altogether for a nut-free version.
Is carrot cake healthy?
Carrot cake can be part of a balanced diet when enjoyed in moderation. It contains carrots, which provide vitamins, but be mindful of sugar and fat content.
How do I know when my carrot cake is done?
Your carrot cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. Avoid overbaking, as this can dry it out.
Conclusion
This carrot cake recipe is a delightful treat that brings comfort and joy to any occasion. With its rich flavors and moist texture, it’s sure to become a favorite in your dessert repertoire. Enjoy baking and sharing this wonderful cake with family and friends!
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 optional
- Cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the oil and eggs until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts if using.
- Divide the batter evenly between the prepared pans.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and decorate as desired.
Nutrition
