Easy Carrot Cake Recipe
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5.0
12 reviews
Excellent
Easy Carrot Cake Recipe
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This super moist Easy Carrot Cake Recipe is a delicious and comforting treat that is 100% made from scratch.
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Ingredients
For Carrot Cake
- 3 medium eggs (at room temperature)
- 250 g caster or granulated sugar
- 250 ml vegetable or sunflower oil
- 300 g self-raising flour
- 1 teaspoon baking soda
- 2 teaspoon cinnamon powder
- 1 teaspoon ground ginger
- ¼ teaspoon ground coriander
- pinch of ground nutmeg
- pinch of ground cloves
- 300 g carrots (grated)
- 100 g walnuts (roughly chopped)
- 75 g raisins (optional)
For the Cream Cheese Frosting
- 280 g full-fat cream cheese (at room temperature)
- 130 g icing sugar
- 40 g double cream / heavy cream
- Zest of an orange
- zest of a lemon
Instructions
Make the Carrot Cake Mixture
- Preheat the oven to 175° C (350° F).
- Lightly grease the base and the sides of a 23 cm (9") springform cake tin and line the bottom with parchment paper.
- Beat the eggs and the sugar in a stand mixer on medium speed until it doubles the size and it is light & fluffy. (Make sure your eggs are at room temperature).
- Alternatively, you can use a hand-held mixer and a large bowl.
- Add the vegetable oil and mix at low speed until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots, chopped walnuts, and raisins using a silicon spatula.
Baking the Cake
- Pour the batter into the prepared cake tin and smooth the top with a spatula.
- Bake the carrot cake for 55-60 minutes or until a toothpick inserted in the center comes out clean
- Remove the cake from the oven and let it cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
Preparing the Cream Cheese Frosting and Decorating the Carrot Cake
- In a large mixing bowl, use an electric mixer to beat the cream cheese, heavy cream, and powdered sugar until smooth and creamy.
- Once the mixture is smooth and creamy, increase the speed to medium and continue to beat the frosting for 1-2 minutes until light and fluffy.
- Fold in the orange and lemon zest, and mix until combined.
- When the carrot cake and the frosting are completely cooled down, use a butter knife or offset spatula to spread a generous layer of cream cheese frosting over the top of the cake. Make sure the frosting is spread evenly.
- If desired, you can also frost the sides of the cake. Use a clean spatula to spread the frosting in a thin, even layer.
- Sprinkle some chopped walnuts, pistachio, or raisins on top of the frosting for added texture and flavor.
- Once you're happy with the decoration, store the cake in the refrigerator until you're ready to serve it.
Equipments used:
Notes
- For the best results, use fresh carrots, spices, and other ingredients. Avoid using old or stale ingredients as this can affect the texture and flavor of the cake.
- Use freshly grated carrots, and opt for a hand grater when preparing them as it creates delicate carrot shreds that blend well with the cake batter.
- Overmixing the batter can cause the cake to become dense and tough. Mix the ingredients until just combined and avoid overmixing.
- A blend of cinnamon, cloves, coriander, nutmeg, and ginger is commonly used in carrot cake recipes. Make sure to measure out the spices accurately and use the right amount to achieve the perfect balance of flavors.
- Make sure the cake has cooled completely before adding the cream cheese frosting. If the cake is too warm, the frosting can melt and slide off the cake.
- To achieve a smooth and creamy frosting, make sure the cream cheese is at room temperature before mixing. This will help prevent lumps in the frosting.
- After mixing the frosting, let it chill in the refrigerator for about 30 minutes before using. This will help the frosting set and make it easier to spread over the cake.
Nutrition Information
Show Details
Calories
576kcal
(29%)
Carbohydrates
60g
(20%)
Protein
8g
(16%)
Fat
36g
(55%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
16g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
68mg
(23%)
Sodium
201mg
(8%)
Potassium
247mg
(7%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
4601IU
(92%)
Vitamin C
2mg
(2%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 60g | 20% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 201mg | 8% |
| Potassium | 247mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 4601IU | 92% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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