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Carrot cake is a classic dessert that never goes out of style. This recipe is moist, flavorful, and packed with grated carrots. Perfect for any occasion, it’s a hit with both kids and adults. The blend of cinnamon and vanilla extract gives it a warm, comforting aroma that fills your kitchen. Ready to bake up some deliciousness? Let’s get started!
Carrot Cake Recipe
Ingredients:
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs and sugars until well combined. Add the oil and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots.
- Pour the batter into the prepared baking pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
What You Will Need to Make This Cake
Read more: German Chocolate Cake Recipe
What you will need to make carrot cake
- All-purpose flour: Provides structure and stability, ensuring the cake holds together while remaining tender and moist.
- Grated carrots: Adds natural sweetness, moisture, and a subtle earthy flavor, making the cake moist and flavorful.
- Granulated sugar: Sweetens the cake, helps with browning, and contributes to the cake's tender crumb.
- Brown sugar: Adds a rich, caramel-like flavor and extra moisture, enhancing the cake's overall taste and texture.
- Vegetable oil: Keeps the cake moist and tender, ensuring it stays soft even after a few days.
- Eggs: Bind the ingredients together, provide structure, and add richness to the cake.
- Baking powder: Helps the cake rise, making it light and fluffy.
- Baking soda: Works with the acidic ingredients to help the cake rise and become tender.
- Ground cinnamon: Adds warmth and a hint of spice, complementing the sweetness of the carrots.
- Vanilla extract: Enhances the overall flavor, adding a sweet, aromatic note to the cake.
What Tools/Instruments Will Be Needed
What tools/instruments will be needed to make carrot cake
- Mixing bowl: Essential for combining dry and wet ingredients separately before mixing them together.
- Whisk: Useful for blending dry ingredients and beating eggs and sugars until well combined.
- Grater: Needed to grate carrots finely, ensuring they mix well into the batter.
- Measuring cups: Important for accurately measuring flour, sugars, and oil to maintain the recipe's balance.
- Baking pan: Holds the batter while baking, giving the cake its shape.
- Wire rack: Allows the cake to cool evenly after baking, preventing it from becoming soggy.
Carrot Cake Recipe
A moist and flavorful carrot cake perfect for any occasion.
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Ingredients:
Cake Ingredients
- 2 cups All-purpose flour
- 2 cups Grated carrots
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 1 cup Vegetable oil
- 4 Large eggs
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/2 tsp Salt
- 1 tsp Vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs and sugars until well combined. Add the oil and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots.
- Pour the batter into the prepared baking pan. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes:
For an extra touch, you can add chopped nuts or raisins to the batter.
Nutrition value:
Calories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 3gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 5000IUVitamin C: 5mgCalcium: 100mgIron: 2mg
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Make Ahead / Freezing Instructions
Make Ahead Instructions
- Bake the carrot cake as directed.
- Let it cool completely on a wire rack.
- Wrap the cake tightly in plastic wrap.
- Store in the fridge for up to 2 days.
Freezing Instructions
- Cool the cake fully.
- Wrap in plastic wrap, then aluminum foil.
- Place in a freezer-safe bag or container.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before serving.
Using brown sugar in carrot cake adds moisture and a deeper flavor, making the cake richer and more flavorful.
FAQ About This Recipe
FAQ:
How do I store leftover carrot cake?
Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days.
Can I freeze carrot cake?
Yes, you can freeze carrot cake. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
Can I use pre-shredded carrots?
Freshly grated carrots are best for moisture and texture, but pre-shredded can be used in a pinch.
What kind of frosting goes well with carrot cake?
Cream cheese frosting is the classic choice for carrot cake.
Can I add nuts or raisins to the batter?
Absolutely, adding chopped nuts or raisins can enhance the flavor and texture.
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