Carrot Cake

Why Make This Carrot Cake

Carrot cake is more than just a tasty dessert; it’s a celebration of flavors and textures. The moist, fluffy cake perfectly balances the sweetness of carrots with warm spices, creating a delightful experience in every bite. Topped with rich cream cheese frosting, it appeals to both cake lovers and those looking for something a little different. Whether for a birthday party, holiday gathering, or simply to enjoy at home, this carrot cake shines as a crowd-pleaser that’s sure to leave everyone smiling.

How to Make Carrot Cake

Making your own carrot cake might seem daunting, but it’s easier than you think! With just a few simple steps and accessible ingredients, you can craft a cake that bursts with flavor. The process starts with mixing together wet ingredients like oil and sugar before combining them with dry components like flour and spices. The real magic happens as you fold in freshly grated carrots, adding moisture and natural sweetness. Baking is a breeze, and once it’s out of the oven, you’ll be layering on a smooth and creamy frosting that takes this cake to the next level.

Ingredients:

• 320 g soft dark brown sugar
• 300 ml vegetable oil
• 4 eggs
• 100 g plain yoghurt
• 2 teaspoons vanilla extract
• 400 g plain flour
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon ground nutmeg
• 350 g grated carrots
• 100 g walnuts, chopped (optional)
• 50 g raisins (also optional)
• 300 g unsalted butter, softened
• 300 g icing sugar, sieved
• 600 g full fat cream cheese
• Chopped walnuts, to decorate (optional)

Directions:

1. Preheat your oven to 180°C (350°F). Grease and flour two round cake pans.
2. In a large bowl, mix the soft dark brown sugar, vegetable oil, and eggs until smooth.
3. Stir in the yoghurt and vanilla extract to the wet mixture.
4. In another bowl, combine the plain flour, baking powder, baking soda, ground cinnamon, ground ginger, cardamom powder, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
6. Fold in the grated carrots, nuts, and raisins if you’re using them.
7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
9. For the frosting, in a large bowl, beat the softened unsalted butter until creamy and smooth.
10. Gradually add the sieved icing sugar and continue to mix until fluffy.
11. Add the cream cheese and vanilla extract, and beat until smooth and well combined.
12. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
13. Place the second layer on top and frost the top and sides of the cake.
14. Sprinkle chopped walnuts on top for decoration if desired.

Nutritional Information

Per serving (1 slice, serves about 12):

• Calories: 450
• Total Fat: 30 g
• Saturated Fat: 10 g
• Cholesterol: 80 mg
• Sodium: 210 mg
• Total Carbohydrates: 45 g
• Dietary Fiber: 2 g
• Sugars: 35 g
• Protein: 6 g

How to Serve Carrot Cake

This carrot cake is versatile enough for many occasions. Serve it as a centerpiece for birthdays or family gatherings. It pairs wonderfully with a steaming cup of coffee or a glass of cold milk, making it a delightful afternoon treat. Consider slicing it into smaller portions for dessert tables, and don’t forget to add a sprinkle of chopped walnuts on top for an appealing finish.

How to Store Carrot Cake

To keep your carrot cake fresh, store it in an airtight container in the refrigerator. It will stay delicious for about 5-7 days. If you need to keep it for longer, you can freeze it! Wrap individual slices tightly in plastic wrap, then store them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.

Expert Tips for Perfect Carrot Cake

• Don’t Skimp on Grating: Use freshly grated carrots for the best flavor and moisture.
• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature, which helps them mix better.
• Avoid Overmixing: Overmixing the batter can lead to a dense cake. Stir until just combined.
• Optional Add-Ins: Customize your cake with toasted coconut, pineapple, or even orange zest for a zesty twist.
• Cream Cheese Frosting: For a lighter frosting, consider using mascarpone cheese instead of cream cheese.

Delicious Variations

• Spiced Carrot Cake: Add a pinch of nutmeg or cloves for an extra kick.
• Chocolate Carrot Cake: Incorporate cocoa powder into the batter for a chocolatey flavor.
• Lemon Carrot Cake: Substitute some of the yoghurt with lemon juice and add lemon zest to the frosting for a refreshing twist.
• Gluten-Free Option: Substitute regular flour with a gluten-free flour blend to make this cake gluten-free.

Frequently Asked Questions

1. Can I make this carrot cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just be sure to cool it completely and store it in the fridge until you’re ready to frost and serve.

2. Can I substitute the eggs in this recipe?

Yes! You can use flaxseed meal or chia seeds mixed with water as a substitute. Typically, 1 tablespoon of flaxseed meal or chia seeds mixed with 3 tablespoons of water equals one egg.

3. How can I make the frosting less sweet?

To reduce the sweetness of the frosting, consider using less icing sugar and adding a pinch of salt or a little lemon juice. This will balance out the flavors beautifully.

Conclusion

Carrot cake is not only a delicious dessert but also a wonderful way to enjoy some veggies in your treats! With its moist texture, vibrant flavors, and rich cream cheese frosting, it’s sure to become a favorite in your recipe collection. Try making this delectable dessert for your next gathering, and delight in the joy it brings to all who taste it. Remember, baking is about having fun, so don’t hesitate to experiment! Happy baking!

Carrot Cake

This moist and fluffy carrot cake perfectly balances sweetness and warm spices, topped with rich cream cheese frosting, making it a delightful crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Dessert, Sweet

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 320 g soft dark brown sugar
• 300 ml vegetable oil
• 4 pieces eggs
• 100 g plain yoghurt
• 2 teaspoons vanilla extract
• 400 g plain flour
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon cardamom powder
• 0.25 teaspoon ground nutmeg
• 350 g grated carrots
• 100 g walnuts, chopped (optional)
• 50 g raisins (optional)

Frosting Ingredients

• 300 g unsalted butter, softened
• 300 g icing sugar, sieved
• 600 g full fat cream cheese
• to taste Chopped walnuts to decorate (optional)

Method

 

Preparation

1. Preheat your oven to 180°C (350°F). Grease and flour two round cake pans.
2. In a large bowl, mix the soft dark brown sugar, vegetable oil, and eggs until smooth.
3. Stir in the yoghurt and vanilla extract to the wet mixture.
4. In another bowl, combine the plain flour, baking powder, baking soda, ground cinnamon, ground ginger, cardamom powder, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!
6. Fold in the grated carrots, nuts, and raisins if you’re using them.

Baking

1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Frosting

1. In a large bowl, beat the softened unsalted butter until creamy and smooth.
2. Gradually add the sieved icing sugar and continue to mix until fluffy.
3. Add the cream cheese and vanilla extract, and beat until smooth and well combined.

Assembly

1. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
2. Place the second layer on top and frost the top and sides of the cake.
3. Sprinkle chopped walnuts on top for decoration if desired.

Notes

To keep your carrot cake fresh, store it in an airtight container in the refrigerator for about 5-7 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 3 months.