CARROT CAKE
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CARROT CAKE
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Carrot Cake is a moist and flavorful dessert packed with freshly grated carrots, warm spices, and a rich cream cheese frosting. This classic cake is perfect for birthdays, holidays, or any special occasion.
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Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 3 large eggs
- ¾ cup vegetable oil
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins optional
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk if needed for consistency
Instructions
Step No.1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Step No.2: Prepare the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step No.3: Mix the Wet Ingredients
- In another bowl, whisk together sugar, brown sugar, eggs, oil, applesauce, and vanilla extract until smooth and well combined.
Step No.4: Combine and Add Carrots
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the grated carrots, nuts, and raisins if using.
Step No.5: Bake the Cake
- Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step No.6: Make the Cream Cheese Frosting
- In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy. If needed, add a little milk for a spreadable consistency.
Step No.7: Assemble the Cake
- Once the cakes are completely cool, spread frosting over the first layer. Place the second cake on top and frost the entire cake evenly.
Step No.8: Serve and Enjoy
- Slice and serve this moist and flavorful Carrot Cake with a cup of tea or coffee!
Notes
- Grate Fresh Carrots: Pre-shredded carrots are too dry—freshly grated ones add more moisture.
- For a Lighter Texture: Use cake flour instead of all-purpose flour.
- Make It Ahead: This cake stays moist for days and can be made 1-2 days in advance.
- Pineapple Carrot Cake: Add ½ cup crushed pineapple for extra moisture.
- Coconut Carrot Cake: Stir in ½ cup shredded coconut for a tropical twist.
- Gluten-Free Carrot Cake: Use a 1:1 gluten-free flour substitute.
- Spiced Carrot Cake: Add ¼ teaspoon ground ginger for more warmth.
Nutrition Information
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Calories
400kcal
(20%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
18g
(28%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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