Carrot Cake
User Reviews
4.9
21 reviews
Excellent
Carrot Cake
Report
Food historian Gil Marks presents a classic recipe and detailed history for Carrot Cake with Cream Cheese Frosting.
Share:
Ingredients
Cake Ingredients
- 2 1/4 cups all-purpose flour 9.5 ounces/275 grams, preferably unbleached; or 1½ cups all-purpose flour and ¾ cup whole wheat flour
- 2 cups granulated sugar 14 ounces/400 grams, or 1½ cups granulated sugar and ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger or allspice, nutmeg, or cloves; or ¼ teaspoon ground ginger and ¼ teaspoon ground nutmeg
- 2 teaspoons double-acting baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups vegetable oil 11.25 ounces/325 grams, or peanut oil
- 4 large egg ¾ cup/7 ounces/200 grams, lightly beaten
- 2 teaspoons vanilla extract
- 3 1/2 cups carrot 6 to 8 medium/14 ounces/400 grams, lightly packed, finely grated
Cake Additions (Optional)
- 1 cup raisins 5 ounces/140 grams, or chopped pitted dates, or blueberries
- 1 cup coconut 3 ounces/85 grams, shredded
- 1 cup pecans 4 ounces/115 grams, toasted and coarsely chopped; or walnuts
- 1 cup pineapple 8 ounces/225 grams, canned, crushed, drained
Cream Cheese Frosting Ingredients
- 2 cups cream cheese 16 ounces/455 grams, softened
- 10 tablespoons butter 1¼ sticks/6 ounces/170 grams, unsalted, softened
- 1 tablespoon vanilla extract pure
- 2 tablespoons lemon juice optional, fresh; or 2½ tablespoons sour cream, or 1 tablespoon orange liqueur
- Pinch salt
- 3 cups confectioners' sugar 12 ounces/340 grams, sifted
- marzipan carrots optional, or about 1 cup toasted coconut for garnish
Instructions
To Make Cake
- Position a rack one-third up from the bottom of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease and lightly flour two 9- by 1½-inch round pans, three 8- or 9- by 1½-inch round pans, two 8-by 4-inch loaf pans, one 13- by 9- by 2-inch baking pan, or one 10-inch (12-cup) Bundt or tube pan.Sift together the flour, spices, baking powder, baking soda, and salt. In a large bowl, beat together the eggs and sugar. Beat in the oil and vanilla. Stir in the flour mixture.
- Add the carrots and, if using, 1 to 2 cups any combination of additions. It will be a rather loose batter.
- Pour into the prepared pans. Bake until a tester inserted in the center comes out nearly clean and the cake springs back when lightly touched, 30 to 40 minutes for 9-inch pans; 20 to 30 minutes for 8-inch pans; 45 to 55 minutes for a 13- by 9-inch pan; or about 1 hour for a Bundt pan or loaf pan.Let cool in the pans for 15 minutes, then remove the cake to a wire rack and let cool completely, at least 1½ hours. Wrap in plastic wrap and store at room temperature for up to 3 days, in the refrigerator for up to 1 week, or the freezer for up to 3 months.
To Make Frosting
- In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute. Blend in the vanilla and, if using, lemon juice.
- Gradually add the sugar and beat until smooth and of a spreading consistency, about 4 minutes.
- Spread the top and sides with the frosting. If desired, garnish with marzipan carrots or toasted coconut. Refrigerate for at least 1 hour.
Notes
- Yield: Two 9-inch rounds, three 8-inch rounds, two 8-by 4-inch loaves, or one 13- by 9-inch or 10-inch Bundt cake. 12 to 16 servings
- Nutrition is calculated without any optional additions.
- Carrot Cupcakes: Divide the batter between 24 (2½-inch) cupcake tins, filling no more than three-quarters full, and bake at 350°F (325°F for a convection oven), rotating the pans halfway through, for about 18 minutes.
- Carrot Cupcakes:
- Divide the batter between 24 (2½-inch) cupcake tins, filling no more than three-quarters full, and bake at 350°F (325°F for a convection oven), rotating the pans halfway through, for about 18 minutes.
- Lower-Fat Carrot Cake: Substitute 1 cup (8.75 ounces/245 grams) unsweetened applesauce and ½ cup buttermilk for the oil and 6 large (¾ cup) egg whites for the whole eggs, and reduce the sugar to 1½ cups (10.5 ounces/300 grams).
- Lower-Fat Carrot Cake:
- Substitute 1 cup (8.75 ounces/245 grams) unsweetened applesauce and ½ cup buttermilk for the oil and 6 large (¾ cup) egg whites for the whole eggs, and reduce the sugar to 1½ cups (10.5 ounces/300 grams).
- Passion Cake (Carrot-Banana Cake): Reduce the oil to ¼ cup (2 ounces/60 grams), baking powder to 1 teaspoon, and eggs to 3 (5.25 ounces/150 grams) and add ¾ cup (1½ medium/6 ounces/170 grams peeled) mashed bananas.
- Passion Cake (Carrot-Banana Cake):
- Reduce the oil to ¼ cup (2 ounces/60 grams), baking powder to 1 teaspoon, and eggs to 3 (5.25 ounces/150 grams) and add ¾ cup (1½ medium/6 ounces/170 grams peeled) mashed bananas.
- Beet Cake: Reduce the carrots to 1 cup and add 1 cup finely shredded beets.
- Beet Cake:
- Reduce the carrots to 1 cup and add 1 cup finely shredded beets.
- Chocolate Carrot Cake: Omit the cinnamon and ginger and sift ½ cup (1.5 ounces/40 grams) unsweetened cocoa powder with the flour.
- Chocolate Carrot Cake:
- Omit the cinnamon and ginger and sift ½ cup (1.5 ounces/40 grams) unsweetened cocoa powder with the flour.
- Honey Carrot Cake: Reduce the sugar to 1½ cups (10.5 ounces/300 grams) and add ½ cup honey (5.875 ounces/170 grams).
- Honey Carrot Cake:
- Reduce the sugar to 1½ cups (10.5 ounces/300 grams) and add ½ cup honey (5.875 ounces/170 grams).
- Zucchini Cake: This vegetable cake became popular in the 1970s as America experienced another period of health food faddism, yet remained reluctant to completely eschew sweets. Another reason for its surge in popularity was the increase in home gardening and the surplus of squash. Substitute 3 cups (2 medium/12 ounces/340 grams) shredded unpeeled zucchini for the carrots and ¼ teaspoon ground cloves for the ginger.
- Zucchini Cake:
- This vegetable cake became popular in the 1970s as America experienced another period of health food faddism, yet remained reluctant to completely eschew sweets. Another reason for its surge in popularity was the increase in home gardening and the surplus of squash. Substitute 3 cups (2 medium/12 ounces/340 grams) shredded unpeeled zucchini for the carrots and ¼ teaspoon ground cloves for the ginger.
Nutrition Information
Show Details
Calories
462kcal
(23%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Cholesterol
96mg
(32%)
Sodium
354mg
(15%)
Potassium
227mg
(5%)
Fiber
1g
(4%)
Sugar
49g
(98%)
Vitamin A
5350IU
(107%)
Vitamin C
2.4mg
(3%)
Calcium
79mg
(8%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 354mg | 15% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 5350IU | 107% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
Other Recipes
You'll Also Love
