Carrot cake

This carrot cake recipe is an all-time favorite. It’s made entirely from scratch, easy to prepare, versatile, and incredibly delicious. The simplicity and mouthwatering taste have garnered numerous rave reviews, making it a beloved choice among many.

Despite not having grown up eating carrot cake, the recipe quickly won the hearts of those who tried it. What sets this carrot cake apart is its convenience and rich flavor, offering a delightful homemade taste without the need for fancy equipment or elaborate preparations.

If you’re in the mood for individual portions, you can also explore the easy carrot cake cupcakes recipe, which is inspired by the same delicious flavors and offers a convenient option for cupcake lovers.

The Story of Carrot Cake:

The history of Carrot Cake is a testament to the ingenuity of bakers who sought to create a moist, sweet cake using readily available ingredients. Over time, the humble carrot transformed into a star ingredient in the world of baking. Today, Carrot Cake is celebrated for its unique flavor and healthful twist.

Why You Should Make This Recipe:

• Nutrient-Rich Delight: Carrot Cake provides a dose of essential vitamins and minerals while satisfying your sweet tooth.
• Sweet and Spiced: The combination of cinnamon, nutmeg, and cloves adds a warm and comforting flavor to the cake.
• Perfect for Celebrations: Carrot Cake is a go-to choice for birthdays, holidays, and special occasions due to its universal appeal.

How to Serve:

Serving Carrot Cake is a delightful experience:

1. Cream Cheese Frosting: Top each slice with a generous layer of cream cheese frosting for a perfect pairing of flavors.
2. Warm or Chilled: Enjoy it warm with a scoop of vanilla ice cream or refrigerate for a cool, refreshing treat.
3. Coffee or Tea: Pair a slice of Carrot Cake with your favorite hot beverage for a cozy moment.

What Goes Well With It:

Consider these accompaniments to enhance your Carrot Cake experience:

• Chopped Nuts: Add a handful of walnuts or pecans to the batter for a delightful crunch.
• Raisins or Currants: Infuse the cake with the sweetness of dried fruits.
• Citrus Zest: Grate some lemon or orange zest into the frosting for a zesty twist.

How to Store:

To ensure the freshness of your Carrot Cake, follow these storage tips:

1. Refrigeration: Store any remaining cake in an airtight container in the refrigerator for up to five days.
2. Freezing: Carrot Cake can also be frozen for longer storage. Wrap slices in plastic wrap and store in an airtight container in the freezer for up to three months.

Tips for Carrot Cake:

• Grate Fresh Carrots: Use fresh carrots and grate them for the best flavor and texture.
• Cream Cheese Frosting: Ensure the cream cheese frosting is smooth and free of lumps for a professional finish.
• Customize: Get creative by adding pineapple, coconut, or a touch of honey to your Carrot Cake for a unique twist.

With these insights and tips, you’re ready to bake a Carrot Cake that’s bound to be a hit among friends and family, and a delightful treat for any occasion.

Carrot cake

"Carrot Cake is a classic dessert that combines the natural sweetness of carrots with the richness of a moist, spiced cake. "

5 from 5 votes

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Course: Cake, Dessert

Cuisine: American

Keyword: Cake, Carrots recipe

Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 14

Equipment

Round cake pan

Mixing Bowl

Ingredients

• 1 cup Chopped Walnuts or Pecans optional (125g)
• 1 cup Cooking Oil use canola, avocado, or vegetable oil (235ml)
• 4 Large Eggs room temperature
• 1 cup Granulated Sugar 200g
• 1 cup Light or Dark Brown Sugar¹ firmly packed (200g)
• 1 ½ teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ½ cup Unsalted Butter melted (113g)
• 2 ½ cups All-Purpose Flour 315g
• 2 teaspoons Ground Cinnamon
• ½ teaspoon Ground Nutmeg
• 3 cups Grated Carrots² peel before grating (340g)
• 1 Tablespoon Vanilla Extract

For Cream Cheese Frosting³:

• 8 oz Cream Cheese softened, brick-style, not spreadable (226g)
• 1 teaspoon Vanilla Extract
• ½ cup 1 stick Unsalted Butter (softened) (113g)
• ¼ teaspoon Salt
• 4 cups Powdered Sugar 500g

Instructions

• Preheat the oven to 350F (175C) and prepare two 8-inch pans⁴ by lining the bottoms with parchment paper and lightly greasing and flouring the sides.
• In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Add the canola oil and melted butter, stirring well. The batter will be stiff and thick; you can use an electric mixer or a stand mixer for a smooth consistency.
• Add eggs one at a time, stirring well after each addition.
• Stir in the vanilla extract.
• Mix in the carrots and nuts (if using) until all ingredients are well-combined.
• Divide the carrot cake batter evenly into the prepared baking pans and bake at 350F (175C) for 40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
• Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a cooling rack to cool completely.
• Ensure the cakes are completely cooled before covering them with cream cheese frosting.

Cream Cheese Frosting:

• Combine butter and cream cheese in a large bowl, using an electric mixer to beat until creamy, well-combined, and free of lumps.
• Add vanilla extract and sprinkle salt into the bowl, stirring well to combine.
• With the mixer on low, gradually add powdered sugar until all ingredients are thoroughly combined, scraping the sides and bottom of the bowl with a spatula.
• Once the cake has cooled completely, cover it with the cream cheese frosting.

Notes

If you plan to consume the cake on the same day of preparation or within 48 hours, and you can store it in a cool, dry place, refrigeration is not necessary. However, it's essential to keep it in an airtight container. If you intend to store it for a longer period, I recommend refrigerating it in an airtight container, where it will remain fresh for about 5 days.