Ah, carrot cake—a dessert that somehow manages to be both nostalgic and timeless, like a cozy sweater knitted by your grandma but with a modern twist. I remember my first bite of carrot cake at a bustling farmers’ market, where the spices mingled in the air like a symphony of flavors, and I’ve been chasing that perfect moistness ever since. This recipe, with its luxurious cream cheese frosting, might just be the delicious hug you didn’t know you needed.
Steps
- Preheat your oven to 350°F (175°C) and prepare two 8-inch baking pans by lining them with parchment paper and lightly greasing and flouring the sides.
- In a large bowl, whisk together the all-purpose flour, granulated and brown sugars, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Add the oil and melted butter to the dry mixture and mix thoroughly, using an electric mixer if necessary, until the batter becomes thick and stiff.
- Incorporate the eggs one by one into the batter, stirring well after each addition, and then mix in the vanilla extract.
- Fold in the grated carrots and chopped nuts until they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared pans, smoothing the tops, and bake for about 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cakes to sit in the pans for 10 minutes, then run a knife around the edges before inverting them onto a cooling rack to cool completely.
- For the frosting, beat the softened butter and cream cheese together in a large bowl until smooth and creamy.
- Add the vanilla extract and salt to the frosting mixture, and gradually incorporate the powdered sugar on low speed until fully combined and smooth.
- Once the cakes are completely cool, cover them with the cream cheese frosting, and serve your delicious carrot cake.
Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light or dark brown sugar (firmly packed)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (235 ml) cooking oil (canola, avocado, or vegetable oil)
- ½ cup (113 g) unsalted butter, melted
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups (340 g) grated carrots, peeled before grating
- 1 cup (125 g) chopped walnuts or pecans (optional)
- ½ cup (113 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened (brick-style, not spreadable)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups (500 g) powdered sugar
Nutritional Values
Calories: 7462 kcal | Carbohydrates: 1204 g | Protein: 98 g | Fat: 266 g | Saturated Fat: 112 g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 1232 mg | Sodium: 6272 mg | Potassium: 2730 mg | Fiber: 28 g | Sugar: 910 g | Vitamin A: 59962 IU | Vitamin C: 14 mg | Calcium: 1176 mg | Iron: 28 mg
FAQ
- Can I make cupcakes with this carrot cake recipe?
- While it is possible to make cupcakes from this recipe, the cake tends to be heavier and might not be ideal for cupcakes. Instead, there is a dedicated carrot cake cupcake recipe that offers the same delicious flavor but with a lighter texture suitable for cupcakes.
- Is it okay to add raisins to the carrot cake?
- Absolutely, adding raisins is a great option. You can incorporate approximately a cup of raisins along with the carrots and optional nuts to enhance the cake’s flavor and texture.
- Why did my carrot cake turn green?
- This can occur if the carrots are not peeled before shredding, as the peels can turn green during baking. Additionally, using too much baking soda or not mixing dry ingredients well enough can lead to a green tint. While it doesn’t affect the taste, peeling the carrots and ensuring even distribution of baking soda can prevent this from happening.
- How should I store the carrot cake?
- If you plan to consume the cake within 48 hours and can keep it in a cool, dry place, it doesn’t need refrigeration. However, for longer storage, place it in an airtight container in the refrigerator, where it will stay fresh for about five days.
- Can I use different sized pans for baking this cake?
- Yes, you can use various pan sizes, but the baking time will vary. For example, two 9-inch pans require about 30-33 minutes, a 9×13-inch pan takes approximately 45-50 minutes, and a bundt pan needs around 55 minutes. Always use the toothpick test to ensure the cake is baked through.
Tips
- Grate Your Carrots Properly: Always peel your carrots before grating, and avoid using pre-shredded ones as they can be too thick. Use a food processor with a “shred” blade, followed by a brief pulse with the standard blade, to achieve the perfect fine texture without turning them into puree.
- Balance Oil and Butter: This recipe uses both oil and butter to ensure a moist and flavorful cake. Do not substitute one for the other as both are necessary to achieve the desired texture and taste.
- Room Temperature Ingredients: To achieve a smooth batter and optimal texture, make sure your eggs are at room temperature. If you forget, simply place them in a bowl of warm water for 10-15 minutes before using.
- Adjust Frosting Quantity: While the standard frosting recipe is sufficient for covering the cake, consider increasing the recipe by 50% or even doubling it if you prefer a thicker layer and additional decoration.
Equipment
- Food Processor – For grating the carrots efficiently.
- Electric Mixer or Stand Mixer – To mix the batter and the cream cheese frosting thoroughly.
- 8-inch Baking Pans – If you don’t already have these specific size pans.
- Parchment Paper Circles – Pre-cut to fit the baking pans, for easy cake removal.
- Cooling Rack – To allow the cakes to cool completely before frosting.
