Indulge in the rich flavors of our signature carrot cake, perfectly balanced with sweet and tangy cream cheese frosting. This moist and decadent dessert is a classic for a reason! With its velvety texture and aromatic spices, it's sure to become a family favorite. Whether you're celebrating a special occasion or just satisfying your sweet tooth, this carrot cake recipe is a must-try. So go ahead, grab a slice, and savor the delight.
Ingredients:
- 2 cups (260g) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups (295ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 3 cups (300g) grated peeled carrots
- 1 cup (120g) coarsely chopped pecans
- 1/2 cup (70g) raisins
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cups (295ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 3 cups (300g) grated peeled carrots
- 1 cup (120g) coarsely chopped pecans
- 1/2 cup (70g) raisins
For Creamy Frosting:
- 8 ounces (225g) cream cheese, at room temperature
- 2 teaspoons cornstarch, optional
- 1 1/4 cups (140g) powdered sugar
- 1/3 cup (80ml) cold heavy cream
- 1/2 cup (50g) coarsely chopped pecans, for topping cake
Instructions:
1. Preheat the oven to 350°F.
2. Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. Or grease and flour the bottom and sides of both pans.
3. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
5. Add the eggs, one at a time, whisking after each one.
6. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
7. Stir in the carrots, nuts, and raisins.
8. Divide the cake batter between the prepared cake pans.
9. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
10. Cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
11. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute.
12. Beat in the powdered sugar and cornstarch.
13. Pour in the heavy cream. Beat on medium speed for 2 to 3 minutes or until the frosting is whipped and creamy.
14. When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top.
15. Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted.
16. Finish with a handful of nuts on top.
Nutrition Information (per serving):
- Calories: 420
- Total Fat: 24g
- Saturated Fat: 3.5g
- Cholesterol: 40mg
- Sodium: 350mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 4g
Tips:
- To reduce calories, try using applesauce or yogurt instead of oil.
- Use whole wheat flour instead of all-purpose flour for a fiber boost.
- Add nuts or seeds like walnuts, pecans, or chia seeds for added crunch and nutrition.
- Make a layer cake with cream cheese frosting for a special occasion.
- Try using different spices like nutmeg or cardamom for a unique flavor.
Variations:
- Carrot Cake Muffins: Divide the batter into 12 muffin cups and bake for 20-25 minutes.
- Carrot Cake Bread: Pour the batter into a 9x5-inch loaf pan and bake for 50-60 minutes.
- Gluten-Free Carrot Cake: Replace the flour with a gluten-free flour blend and add xanthan gum for texture.
- Vegan Carrot Cake: Replace the eggs with flax or chia eggs and use a non-dairy milk.
- Carrot Cake with Pineapple: Add 1 cup of crushed pineapple and 1 teaspoon of pineapple juice to the batter.
- Carrot Cake with Coconut: Add 1 cup of shredded coconut and 1 teaspoon of coconut extract to the batter.
Note: Nutrition information and variations may vary based on specific ingredients and portion sizes.
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