Indulge in the delightful world of carrot cake with this easy-to-follow recipe. Bursting with flavor and warmth, this dessert is perfect for celebrations or just a sweet treat at home. The combination of grated carrots, spices, and a luscious cream cheese frosting creates a cake that’s not only delicious but also a little healthier than your average dessert. Let’s dive into the ingredients and get baking!
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 salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Servings and Cooking Time
This recipe yields about 12 servings. Preparation time is 20 minutes, and cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving of this carrot cake (1 slice) contains approximately 350 calories, 18g fat, 45g carbohydrates, 2g fiber, and 3g protein. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the oil and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla, mixing until creamy.
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, use applesauce instead of oil for less fat, or replace sugar with a natural sweetener like honey or maple syrup for a different flavor profile.
Serving and Pairings
This carrot cake pairs beautifully with a cup of coffee or tea. You can also serve it alongside fresh fruit or a scoop of vanilla ice cream for a decadent dessert experience.
Storage and Reheating
Store leftover carrot cake in an airtight container at room temperature for up to three days or refrigerate for up to one week. It can be frozen for up to three months. To reheat, let it thaw in the refrigerator overnight and serve at room temperature.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake; mix until just combined.
- Not grating the carrots finely enough can result in uneven texture.
- Ensure your baking powder and soda are fresh for proper rising.
- Don’t forget to drain the pineapple; excess moisture can affect the cake’s texture.
- Allow the cakes to cool completely before frosting to prevent melting.
Helpful Tips
- Use fresh, organic carrots for the best flavor.
- For extra moisture, add a bit of yogurt to the batter.
- Chill the cream cheese before mixing for smoother frosting.
- Decorate with additional walnuts or grated carrots for a beautiful presentation.
FAQs
Can I use a different type of nut?
Yes, you can substitute walnuts with pecans or omit nuts entirely if you prefer a nut-free cake.
How long does carrot cake last?
When stored properly, carrot cake can last for up to a week in the refrigerator or three months in the freezer.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance, cool them, and store them in the fridge until ready to frost and serve.
What can I use instead of cream cheese frosting?
You can use a buttercream frosting or a simple glaze made with powdered sugar and milk for a lighter option.
Is carrot cake healthy?
Carrot cake can be a healthier dessert option, especially when made with whole ingredients and reduced sugar. Carrots also add fiber and vitamins.
Conclusion
This carrot cake recipe is sure to impress with its moist texture and delightful flavors. Perfect for celebrations or a cozy afternoon snack, it brings warmth and sweetness to any occasion. Enjoy this classic dessert with friends and family, and savor every bite!
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 salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple drained
- 1 cup chopped walnuts optional
- 8 oz cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the oil and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla, mixing until creamy. Frost the top of one layer, place the second layer on top, and frost the top and sides.
