This Carrot Cake is a delightful treat that combines the natural sweetness of carrots with a hint of orange and a touch of raisins. It’s perfect for any occasion and easy to make with simple ingredients. Here’s how to prepare it:
Ingredients:
- 250g all-purpose flour (1¾ cups, pressed into the cup)
- 350g finely grated carrot (2 cups, pressed into the cup)
- 200g sugar (1 cup)
- 4 eggs
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 180ml oil (¾ cup)
- 1 tbsp orange juice
- 3 tbsp orange zest
- 2 tbsp raisins
Pan Size:
- 20cm x 6cm (8″ x 2″)
Baking Time:
- 170°C (340°F) for 90 minutes (plus or minus 10 minutes)
Method:
- Prepare the Carrots:
- Coarsely grate the carrots using a food processor.
- Mix Dry Ingredients:
- Sift together the flour, baking powder, and baking soda in a bowl.
- Beat Wet Ingredients:
- In a large bowl, beat the eggs, sugar, and salt until pale. Add the orange juice and orange zest, mixing well.
- Slowly add the oil while continuing to beat the mixture until fully combined.
- Combine Ingredients:
- Gently fold in the sifted flour mixture into the wet ingredients.
- Fold in the grated carrots until evenly distributed.
- Prepare the Pan:
- Line the baking pan with parchment paper.
- Pour the batter into the prepared pan and smooth the top.
- Sprinkle the raisins on top.
- Bake:
- Bake in the preheated oven at 170°C (340°F) for approximately 90 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. If the toothpick has batter on it, bake for a few more minutes.
Notes:
- Do Not Over Mix: Mix the batter just until combined to ensure a tender cake.
- Monitor Baking: If the top starts to burn, cover it with aluminum foil to prevent over-browning while allowing the cake to cook through.
- Adjust Baking Time: The baking time may vary. Start checking at 80 minutes and adjust as needed. The toothpick test is the best way to ensure the cake is fully baked.
Serving Suggestions:
- Serve warm or at room temperature, plain or with a dusting of powdered sugar.
- Pair with a cup of coffee or tea for a delightful afternoon treat.
- Top with cream cheese frosting or a dollop of whipped cream for extra indulgence.
- Garnish with extra orange zest or chopped nuts for added flavor and texture.
Cooking Tips:
- Ensure all ingredients are at room temperature for even mixing.
- If the cake starts to brown too quickly, cover it with aluminum foil to prevent burning.
- Make sure to check the cake’s doneness with a toothpick inserted into the center; it should come out clean.
- Let the cake cool completely before slicing to ensure clean cuts.
Nutritional Benefits:
- Carrots: Rich in beta-carotene and vitamin A, supporting eye health and immune function.
- Eggs: Provide high-quality protein and essential nutrients.
- Orange Juice and Zest: Add vitamin C and a refreshing citrus flavor.
- Raisins: Offer natural sweetness and fiber.
Dietary Information:
- Contains dairy and eggs.
- Not suitable for those with gluten allergies (contains wheat flour).
- Can be made without nuts for a nut-free option.
Nutritional Facts (Per Serving):
- Calories: 300
- Fat: 15g (3g saturated fat)
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 35g (24g sugars, 2g fiber)
- Protein: 5g
Storage:
- Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: Freeze slices in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
- Reheat: Reheat slices in the microwave or oven if desired.
Why You’ll Love This Recipe:
- Delicious Flavor: The combination of sweet carrots and zesty orange creates a uniquely satisfying taste.
- Simple to Make: With straightforward steps and easy-to-find ingredients, it’s perfect for bakers of all levels.
- Versatile: Enjoy it plain or with a variety of toppings and frostings.
- Crowd-Pleaser: A classic cake that’s sure to be a hit at any gathering or family meal.
Conclusion: This Carrot Cake is a fantastic treat that blends wholesome ingredients with irresistible flavors. Its moist texture and subtle sweetness make it a standout dessert for any occasion. Easy to prepare and full of nutritious benefits, this recipe is sure to become a family favorite. Enjoy baking and savor every delicious bite of this classic carrot cake!
Frequently Asked Questions:
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, but it may affect the texture. Whole wheat flour can make the cake denser.
- Can I substitute honey or maple syrup for the sugar?
- Yes, you can use honey or maple syrup, but you may need to adjust the liquid in the recipe.
- How can I make this cake gluten-free?
- Use a gluten-free flour blend as a substitute for the all-purpose flour.
- Can I add nuts to the batter?
- Yes, chopped walnuts or pecans would be a great addition.
- Can I use a different type of oil?
- Yes, you can use vegetable oil or coconut oil if preferred.
- How do I know when the cake is fully baked?
- Insert a toothpick into the center; it should come out clean when the cake is done.
- Can I use frozen carrots?
- Fresh grated carrots are recommended for the best texture, but thawed and well-drained frozen carrots can be used.
- How do I make the cake without eggs?
- Substitute the eggs with flax eggs or applesauce for an egg-free option.
- Can I add cream cheese frosting?
- Yes, cream cheese frosting pairs wonderfully with carrot cake.
- How should I store the cake if I have leftovers?
- Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.