Carrot cake is a delightful dessert that combines the natural sweetness of carrots with warm spices and a luscious cream cheese frosting. Whether you’re baking for a special occasion or just treating yourself, this guide will walk you through the process of making a moist and flavorful carrot cake from scratch.
Ingredients
For the Carrot Cake
- 2 1/3 lbs (1,060g) raw carrots, grated (approximately 3 ½ cups)
- 2 ½ cups (325g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ cup (112g) unsalted butter, room temperature
- ½ cup (120ml) vegetable oil
- 1 cup (225g) packed light brown sugar
- ½ cup (104g) granulated white sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 large egg white
- Optional add-ins:
- ½ cup (120g) drained crushed pineapple
- 1 ¼ cups (91g) sweetened coconut flakes
- ¾ cup (80g) chopped toasted pecans or walnuts
- ½ cup (75g) raisins
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup (113g) unsalted butter, room temperature
- 1 tsp vanilla extract
- 4 cups (512g) confectioners’ sugar
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Total Time: Approximately 1 hour and 20 minutes
Instructions
Making the Carrot Cake
- Prepare the Carrots:
- Peel and grate the carrots until you have about 3 ½ cups. Set aside in the fridge.
- For the carrot puree, chop additional carrots into small pieces, steam them for about 10–15 minutes until tender, then puree in a food processor until smooth.
- Preheat the Oven:
- Preheat your oven to 350°F (176°C). Prepare three 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl, beat together butter, vegetable oil, brown sugar, granulated sugar, and vanilla extract until light and fluffy.
- Add Eggs:
- Mix in the eggs one at a time followed by the egg white until well combined.
- Combine Mixtures:
- Gradually add half of the dry ingredients to the wet mixture. Once mostly combined, add the carrot puree and mix well. Finally, fold in the remaining dry ingredients until just combined.
- Incorporate Add-ins:
- Gently stir in grated carrots along with any optional add-ins like pineapple, coconut flakes, nuts, or raisins.
- Bake:
- Divide the batter evenly among the prepared pans and bake for 55–60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool:
- Allow cakes to cool in pans for about 10 minutes before transferring them to wire racks to cool completely.
Making the Cream Cheese Frosting
- In a mixing bowl, blend softened cream cheese and butter on medium speed until smooth.
- Add vanilla extract and gradually incorporate confectioners’ sugar until you achieve a light and fluffy consistency.
- Frost cooled cake layers generously with cream cheese frosting.
Nutritional Information
A typical slice of carrot cake (about 1/12 of a recipe) contains approximately:
- Calories: 879
- Total Fat: 35g
- Saturated Fat: 11g
- Carbohydrates: 131g
- Fiber: 2g
- Sugars: 75g
- Protein: 6g
Note: Nutritional values may vary based on specific ingredients used.
Useful Tips & Notes
- Ensure your ingredients are at room temperature for better mixing.
- For added flavor depth, consider adding spices like cardamom or allspice.
- If you prefer a less sweet frosting, reduce the amount of confectioners’ sugar or add more cream cheese.
Final Thoughts
This carrot cake is sure to impress with its moist texture and rich flavors!For more delicious recipes like this one, be sure to purchase our eBook filled with mouth-watering dishes! Also, don’t miss out on pre-ordering our upcoming cookbook “Deliciously Fit,” which focuses on weight loss and healthy meal options that are both nutritious and satisfying! Happy baking!
