Carrot Cake
User Reviews
5
Carrot Cake
Description
The Carrot Cake uses a mixture of all-purpose flour, baking powder, and baking soda combined with cinnamon, ginger, and nutmeg to bring warm, autumnal flavors. The wet ingredients include vegetable oil, crushed pineapple (or unsweetened applesauce), light brown, and granulated sugar, along with vanilla extract. Eggs are beaten in individually to create structure, then the dry ingredients are folded into the wet. Grated carrots are gently folded in with nuts and raisins for texture.
The batter is divided between two greased and lined 9-inch cake pans and baked at 350°F until a toothpick comes out clean, about 40-45 minutes. After cooling in the pans, the cakes are transferred to racks to cool completely prior to frosting.
The cream cheese frosting is made by beating softened cream cheese with butter, powdered sugar, and vanilla until smooth and fluffy. This frosting complements the sweet, spiced carrot cake layers, balancing moisture and sweetness.
Ensure the cakes are fully cooled before applying frosting to prevent melting and sliding. This cake suits celebrations or dessert when a warmly spiced, moist cake is desired.
Ingredients
Carrot Cake:
- 2 ¼ cups all-purpose flour or plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup vegetable oil
- ½ cup pineapple or unsweetened apple sauce, crushed
- 1 cup light brown sugar lightly packed
- 1 cup granulated sugar white
- 1 tablespoon vanilla extract pure
- 4 large egg
- 2 ½ cups carrot from about 2-3 large carrots, grated
- 1 cup pecan or walnuts, divided, optional, crushed
- ½ cup raisins or sultanas, optional
Cream Cheese Frosting:
- 8 ounces cream cheese softened to room temperature
- 6 ounces butter softened to room temperature
- 4 cups powdered sugar sifted if lumpy, plus more if needed
- 1 teaspoon vanilla extract pure
Instructions
CARROT CAKE:
- Heat the oven to 350º F (175°C). Lightly grease two 9-inch round cake pans and line the base of each pan with parchment paper.
- Combine together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl until well combined.
- In a separate bowl whisk the oil, pineapple (or apple sauce), sugars and vanilla. Beat in eggs one at a time until well combined. Stir the dry ingredients into the wet mixture until the batter is smooth, while scraping the batter from the sides of the bowl. Fold in grated carrots, ¾ cup of nuts and sultanas.
- Divide the batter between the prepared cake pans. Bake for 40-45 minutes, or when a toothpick inserted into the centre of each cake comes out clean.
- Let cool in pans for 30 minutes. Transfer to cooling racks peeling the paper off the base of each cake as you go. Allow to cool completely before frosting.
CREAM CHEESE FROSTING:
- In large bowl, beat together softened cream cheese and butter, scraping down sides of bowl when needed, for 2-3 minutes until smooth and creamy. (Use a hand mixer.)
- Stir in vanilla and powdered sugar, adding more sugar if needed until frosting is thick and spreadable.
- Frost cooled cake and top with remaining crushed nuts for decoration (optional).
Notes
- Allow the cake layers to cool completely before frosting to prevent the cream cheese frosting from melting.
- Use crushed pineapple or applesauce to add moisture and mild sweetness to the batter.
- Optional nuts and raisins add texture; adjust quantity to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 79g | 26% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 436mg | 18% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 3.69IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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