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Introduction
Carrot cake is a timeless dessert that combines the earthy sweetness of carrots with warm spices, resulting in a moist, flavorful cake. This versatile treat is perfect for celebrations, family gatherings, or as an indulgent snack. In this guide, we’ll walk you through the steps to create a delicious carrot cake that will impress everyone. Whether you’re an experienced baker or a beginner, this recipe is straightforward and rewarding.
Ingredients
To prepare a classic carrot cake, you’ll need:
Dry Ingredients:
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Wet Ingredients:
3 large eggs
3/4 cup (150g) granulated sugar
1/2 cup (100g) brown sugar
1 cup (240ml) vegetable oil
2 teaspoons vanilla extract
Main Components:
2 cups (200g) grated carrots (approximately 3 medium carrots)
1/2 cup (60g) crushed pineapple, drained
1/2 cup (60g) chopped walnuts or pecans (optional)
Directions
Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Blend Wet Ingredients: In another bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the oil and vanilla extract, mixing until fully incorporated.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
Fold in Add-Ins: Gently fold in the grated carrots, crushed pineapple, and nuts (if using).
Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool and Frost: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Frost with cream cheese frosting and enjoy!
Serving and Storage Tips
Serving: Serve the cake chilled or at room temperature. It pairs wonderfully with a cup of coffee or tea.
Storage: Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. If you need to freeze it, wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
Variations
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