Carrot Cake
23 August, 2024
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Carrot cake
arrot cake is a moist and flavorful dessert made with grated carrots, which add natural sweetness and moisture to the cake. Often spiced with cinnamon, nutmeg, and cloves, it creates a warm and aromatic flavor profile. Typically, it includes chopped nuts like walnuts or pecans for added texture and richness. The cake is commonly layered and topped with a creamy, tangy cream cheese frosting, which complements the sweetness of the cake. Carrot cake is a popular choice for celebrations and gatherings, known for its deliciously dense texture and balanced flavor.
Ingredients
For the Cake:
- 2 cups 250g all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 1/2 cups 300g granulated sugar
- 1/2 cup 120ml vegetable oil
- 1/2 cup 120ml unsweetened applesauce
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups 300g grated carrots
- 1 cup 100g chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz 225g cream cheese, softened
- 1/2 cup 115g unsalted butter, softened
- 4 cups 480g powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).
Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Prepare the Wet Ingredients:
- In another large bowl, beat the granulated sugar, vegetable oil, and applesauce together until well combined.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the grated carrots and nuts (if using).
Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
Prepare the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is smooth.
- Stir in the vanilla extract.
Assemble the Cake:
- Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
- Spread a layer of cream cheese frosting over the top of the first layer.
- Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
Serve:
- Decorate with additional chopped nuts or a sprinkle of cinnamon if desired.
- Slice and serve your delicious homemade carrot cake.
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