A Delicious Carrot Cake Recipe You Will Love
A delicious carrot cake is easy to make from scratch. This particular carrot cake recipe is one I have made so many times with my little one.
An amazing melt-in-your-mouth flavorful dessert your family will love. The perfect dessert for any season.
Using carrots in different type of desserts dates back to the Medieval times. Carrot pudding was enjoyed as a sweet at banquets and dinner parties.
Carrot cakes are well loved because carrots add a touch of moisture and sweetness in cakes.
As with any traditional carrot cake recipe, you can definitely taste the spices. Contrary to what you might think, the carrots give the cake the touch of flavor it needs without overpowering it.
If you are looking for a cake that is low in sugar, this is the wrong one. Look here for healthy and delicious recipes.
If you are looking for a healthier version of this recipe, use almond and coconut flour, and sweeten with pure maple syrup.
Easy To Make Moist Carrot Cake Recipe
For Your Carrot Cake
- 300 grams Peeled and grated Carrots
- 250 grams or 2 cups All-purpose flour
- 1 tsp Salt
- 2 tsp Baking Soda
- 200 grams Brown sugar
- 200 grams Granulated sugar
- 1 tsp Ground Cinnamon
- 4 Large Eggs
- 1 tsp Vanilla Extract
- 75 grams Chopped pecans (optional)
- 50 grams Raisins (optional)
For The Frosting
- 225 grams Unsalted Butter
- 340 grams Cream Cheese
- 1 ½ tsp Vanilla Extract
- 240 grams Powdered Sugar
- 200 grams Crushed Walnuts (for decorating the sides - optional)
Making The Batter
- Preheat your oven to 180 degrees (celcius).
- Grease a 23 x 8 cm cake pan and grease and lightly flour the bottom and sides of the pan.
- Grate the carrots on the small holes of a box grater and set aside.
- In a medium sized bowl, whisk the flour, baking soda, salt, and the cinnamon until well blended.
- Take a separate bowl and whisk the oil, sugars, and vanilla.
- Whisk in the eggs, one at a time, until the mixture is well combined.
- Stir in the carrots, pecans, and raisins.
- Pour the batter into the cake pan.
Baking The Cake
- Bake until a toothpick inserted into the center of the cake comes out clean. This should be ready after 30 to 35 minutes.
- Cool the cake for at least 30 minutes then turn out onto a cooling racks.
Frosting The Cake
- In a large bowl, beat cream cheese with a handheld mixer on medium speed for about 1 minute until it is creamy.Beat in the powdered sugar.Add butter and vanilla and mix on medium speed for 1 minute. Chill covered until you are ready to frost the cake.When the cake is cool you are ready to frost the top.If you want to frost the inside, slice the cake across the middle horizontally. Frost the top of one cake layer, place the other cake layer on top.Swirl the top and sides of the cake with remaining frosting.Gently press the walnuts into the icing around the sides of the cake.
To make this cake paleo, simply use a dairy free cream cheese and a paleo friendly powdered sugar.
Remember to store cake in an airtight container in the refrigerator for up to 4 days.
We always leave the raisins out of this cake. Too many people hate raisins anyway. If this is for an event, leave it out.
You can use the same mixture and batter to make carrot cupcakes. The batter will make about 16 – 20 cupcakes.
Always serve at room temperature and make sure you avoid these mistakes.
Create an indisputable classic in its perfection and simplicity.
Do you enjoy baking as much as I do? What other ingredients do you add to your carrot cake?
What is your baking style?
Share with me in the comments section below!