Old Fashioned Carrot Cake
User Reviews
5
Old Fashioned Carrot Cake
Description
The Old Fashioned Carrot Cake uses softened carrots pureed to create a moist base combined with aromatic spices including cinnamon, nutmeg, and mace for subtle warmth. Toasted walnuts add a crunchy contrast while raisins offer bursts of sweetness throughout. The batter is lightly beaten to just combine ingredients, ensuring a tender texture without toughness. Baked in an 8-inch square pan, the cake develops a golden crust and a soft, evenly cooked interior. A smooth cream cheese frosting with butter, powdered sugar, and vanilla rounds the cake with its rich tang.
This cake can be served as a comforting dessert or alongside tea or coffee. The dense but tender crumb holds up well for slicing, making it suitable for sharing at events or family dinners. Its spices and sweetness create a nostalgic dessert experience.
Although no additional tips are provided, be careful not to over-beat the batter to preserve the cake’s light texture. Toasting the walnuts enhances their flavor and crunch, complementing the rich cake and creamy frosting.
Ingredients
- 1/2 cup walnuts
- 1 cup carrot boil just under a pound of carrots until soft; drain and cool, then puree in a food processor, pureed
- 1 1/2 cups all-purpose flour unbleached
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon mace ground
- 1/4 teaspoon nutmeg freshly grated
- 1/2 teaspoon salt
- 2 egg large
- 1 1/2 cups brown sugar light; firmly packed
- 1/2 cup milk whole
- 1 teaspoon vanilla extract pure
- 1/2 cup butter melted and cooled to room temperature, unsalted, 2 tablespoons
- 2 teaspoons orange zest freshly grated
- 1/2 cup raisins
- For the cream cheese frosting:
- 4 ounces cream cheese , room temperature
- 2 tablespoons butter room temperature, unsalted
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract quality pure
Instructions
- To toast the walnuts, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Spread the walnuts out on the baking sheet and bake for 6-8 minutes, or until the walnuts start to darken. Let the walnuts cool and then coarsely chop them.Line the bottom of an 8-inch square baking pan with parchment paper and lightly grease the sides of the pan.
- In small bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt.In a large mixing bowl, beat the eggs and brown sugar until combined. Add the milk, vanilla extract, orange zest and melted butter. Add the flour mixture and carrot puree and beat just until combined. Do not over-beat. Using a rubber spatula, stir in the walnuts and raisins.
- Pour the batter into the prepared pan and use the rubber spatula to smooth the top. Bake for 45-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack, then carefully invert it onto a serving plate.
- To make the frosting, beat all the ingredients in a mixing bowl until combined. Once the cake has fully cooled, spread the frosting onto the top and sides of the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 85mg | 28% |
| Sodium | 296mg | 12% |
| Potassium | 350mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 3013IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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