Carrot Cake Recipe
User Reviews
5
Carrot Cake Recipe
Description
The cake batter starts with a dry mix of all-purpose flour, baking soda, baking powder, cinnamon, ginger, and salt, which are combined separately. Wet ingredients include eggs, buttermilk (or soured milk substitute), applesauce, vegetable oil, sugar, and vanilla extract. The wet and dry ingredients are mixed just until combined to avoid overmixing, preserving tenderness. Shredded carrots, chopped walnuts, raisins, optional coconut flakes, and well-drained crushed pineapple are folded in to add texture and moistness.
The batter is baked in a greased and floured pan at 350°F until a toothpick inserted in the center comes out clean, ensuring even baking. Cooling is important before applying cream cheese frosting if desired, which adds sweetness and moisture contrast.
A note suggests checks on pan types as glass, metal, dark, or non-stick pans affect baking time. If buttermilk is unavailable, a quick sour milk substitution with vinegar or lemon juice and whole milk is recommended. Pineapple should be well drained to prevent excess moisture. The carrot shredding technique using a box grater is mentioned for uniformity.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 3 large egg
- ¾ cup buttermilk or sour milk, see note
- ½ cup applesauce
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 ½ cups carrot shredded
- 1 cup walnuts chopped
- 1 cup raisins
- 1 cup coconut flakes optional
- 8 ounces pineapple well drained, 1 can, crushed
- cream cheese frosting optional
Instructions
- Preheat the oven to 350°F. Grease and flour a 9×13 pan or glass baking dish, set aside.
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon, ginger, and salt with a whisk. Set aside.
- In a separate bowl, mix together eggs, buttermilk, applesauce, oil, sugar, and vanilla.
- Stir in the flour mixture just until mixed. Fold in the carrots, walnuts, raisins, coconut, pineapple, and mix until combined.
- Pour into the prepared pan. Bake for 50-65 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Remove from the oven and cool completely in the pan. Once cooled, frost with cream cheese frosting.
Notes
- Nutrition info does not include cream cheese frosting; cake bakes best in glass pans—adjust time if using metal or dark pans.
- Substitute buttermilk by adding a tablespoon of white vinegar or lemon juice to milk and letting it rest 5 minutes before using.
- Use the large side of a box grater to shred carrots evenly for best texture.
- Applesauce can replace some oil for lighter flavor, but oil addition helps moisture.
- Drain crushed pineapple in a fine mesh strainer and press gently to remove excess liquid to avoid soggy cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311 | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 36mg | 12% |
| Sodium | 218mg | 9% |
| Potassium | 296mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 3422IU | 68% |
| Vitamin C | 3mg | 3% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
