Carrot Cake Recipe
User Reviews
5
Carrot Cake Recipe
Description
The Carrot Cake Recipe includes key ingredients like grated fresh carrots, chopped walnuts, and soaked raisins that contribute moisture and texture. The use of warm spices such as cinnamon and nutmeg enhances the cake's flavor without overwhelming it. Its preparation involves carefully combining room temperature wet ingredients and dry ingredients to avoid overmixing, preserving a tender crumb. The batter is divided into two or three pans to bake evenly at 350°F until set. Finally, it is finished with a cream cheese frosting that adds creamy tang and sweetness, balancing the cake's spice.
The resulting carrot cake offers a soft, moist crumb with occasional crunch from the walnuts and bursts of gentle sweetness from the raisins. It is suitable for serving at gatherings or as a dessert and slices neatly thanks to even layers. The cream cheese frosting should be applied only after the cake cools fully to maintain stability and avoid melting. This cake provides a classic carrot cake flavor profile using fresh, straightforward ingredients combined thoughtfully.
To ensure a moist and tender cake, soaking the raisins prior to mixing is recommended, and freshly grated carrots improve texture compared to pre-shredded. Measuring dry ingredients precisely and not overmixing after adding them helps prevent toughness. Cooling the cake completely before frosting ensures the frosting sets properly and doesn't slide.
Ingredients
- baking spray for the pans
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon ground
- 1/2 teaspoon nutmeg ground
- 1 1/2 cups granulated sugar white
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 egg at room temperature, large
- 1 1/4 cups vegetable oil
- 1 cup buttermilk at room temperature
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 cup walnuts chopped
- 2 cups carrot shredded
- 1/2 cup raisins rinsed and drained
- cream cheese frosting
Garnish:
- 1 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees F.
- Spray 2 8-inch cake pans with baking spray, cover the bottom to fit with parchment paper and spray again with baking spray. Use 3 pans for thinner layers. Set aside.
- Add raisins to a small bowl, top with boiling water, and let sit for 10 minutes. Drain well and place on paper towels to dry.
- In a medium bowl combine dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk to combine and aside.
- Add wet ingredients to a large bowl: eggs, oil, buttermilk, vinegar, vanilla extract. Using a hand mixer (or stand mixer), whisk on medium speed until fully combined.
- Reduce mixer speed to low, and slowly add the dry ingredients mix. Stop from time to time to scrape the sides and bottom of the bowl. Whisk just until fully combined.
- Once combined, stir in shredded carrots, chopped walnuts, and raisins.
- Divide the batter equally into the prepared pans.
Bake:
- Bake, rotating the pans halfway through the cooking process. A toothpick inserted into the center of the cakes comes out clean, about after 25-30 minutes of baking.
- Remove the cakes from the oven and run a knife around the edges to loosen them from the pans. Let it cool in the pans for about 20-30 minutes.
- Invert the cakes onto a plate and then re-invert them onto a cooling rack. Round side up. Cool completely before frosting.
Frost the Cake:
- Prepare the Cream Cheese Frosting according to recipe directions.
- If needed, use a serrated knife or cake leveler to slice the layer's top to make it flat.
- Add 1/4 cup of frosting onto the bottom of a cake stand.
- Place the first layer onto the cake stand. Add about 1 cup (or more if needed) of frosting to the cake layer, and using an offset spatula, spread the frosting evenly to create a 1/2-inch layer.
- Add another layer on top and repeat.
- Cover the entire cake with the remaining frosting. Use chopped walnuts to garnish the sides and top edges of the cake.
- Refrigerate for at least 2-3 hours, or until somewhat stiff before serving.
- Store in the refrigerator for up to 4-5 days, preferably in an airtight container.
Notes
- Soak raisins in hot water for 10 minutes to soften before adding, helping them keep moisture in the cake.
- Use freshly grated carrots rather than pre-shredded for better texture and moisture retention.
- Measure dry ingredients accurately and avoid packing flour to prevent dryness.
- Mix dry ingredients into wet just until combined to maintain light, tender crumb.
- Allow cake layers to cool completely before frosting to prevent melting and sliding of the cream cheese frosting.
- Use three 8-inch pans for thinner layers if preferred, facilitating even baking and easy stacking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 239mg | 10% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 3685IU | 74% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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