This recipe yields a classic carrot cake, known for its moist texture, warm spices, and creamy frosting. Grated carrots and chopped walnuts add texture and flavor, while the cream cheese frosting provides a tangy sweetness that perfectly complements the cake. Perfect for celebrations, holidays, or any occasion that calls for a comforting dessert.
Preparation Time: 25 minutes
- This includes grating carrots, chopping walnuts, mixing the batter, and preparing the frosting.
Cook Time: 35-40 minutes
- This is the baking time for the carrot cake.
Total Time: 1 hour – 1 hour 5 minutes
- This includes all preparation and cooking time.
Ingredients:
For the Cake:
- 3 large eggs
- 150g granulated sugar
- 80g vegetable oil (such as sunflower oil)
- 180g all-purpose flour
- Zest of 1 orange
- 200g grated carrots (about 2-3 medium carrots)
- 100g chopped walnuts
- 2 tablespoons rolled oats
- A pinch of salt
- 10g baking powder (about 2 teaspoons)
- 1 tablespoon mixed spices (cinnamon, cloves, nutmeg)
For the Cream Cheese Frosting:
- 200-250g cream cheese, softened
- 50-65g powdered sugar
Directions:
-
Prepare the Oven and Pan:
- Preheat your oven to 175°C (350°F).
- Grease and flour a 9-inch round or square cake pan, or line a muffin tin with liners.
-
Combine Wet Ingredients:
- In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy.
- Gradually pour in the vegetable oil, mixing until well combined.
- Add the orange zest and mix.
-
Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, rolled oats, salt, baking powder, and mixed spices (cinnamon, cloves, nutmeg).
-
Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
-
Add Carrots and Walnuts:
- Fold in the grated carrots and chopped walnuts until evenly distributed.
-
Bake the Cake:
- Pour the batter into the prepared cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
-
Prepare the Cream Cheese Frosting:
- In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the powdered sugar, mixing until the frosting is smooth and creamy. Adjust the amount of powdered sugar to your desired sweetness and consistency.
-
Frost the Cake:
- Once the cake has cooled completely, frost it with the cream cheese frosting.
- Spread the frosting evenly over the top of the cake.
- If desired, decorate with additional chopped walnuts or carrot curls.
-
Serve:
- Slice and serve the carrot cake.
Nutritional Facts (Approximate per serving, based on 10 servings):
- Calories: 350-450
- Protein: 6-8g
- Fat: 20-25g
- Carbohydrates: 40-50g
- Fiber: 2-4g
- Sugar: 25-30g
The Origins and Popularity of This Recipe:
Carrot cake has a rich history, with its origins tracing back to medieval Europe, where carrots were used as a sweetener in desserts. The modern version of carrot cake gained popularity in the United States during the 20th century, becoming a classic dessert for celebrations and gatherings. The combination of sweet carrots, warm spices, and a moist texture has made it a favorite among many. The addition of cream cheese frosting, which became popular in the mid-20th century, complements the cake perfectly. The inclusion of walnuts adds a nutty texture and flavor, enhancing the overall experience. The popularity of carrot cake stems from its unique flavor profile, moist texture, and the ability to be enjoyed year-round. It’s a comforting dessert that brings together the best of sweet and savory elements.
Why You’ll Love This Recipe:
- Moist and Flavorful: Grated carrots and spices create a moist and flavorful cake.
- Classic Combination: Cream cheese frosting perfectly complements the carrot cake.
- Easy to Make: Simple ingredients and straightforward instructions make it a breeze to prepare.
- Versatile: Perfect for celebrations, holidays, or any occasion.
- Crowd-Pleasing: A classic dessert that everyone loves.
Health Benefits of:
- Carrots: Provide vitamin A, fiber, and antioxidants.
- Walnuts: Offer healthy fats, protein, and antioxidants.
- Spices: Cinnamon, nutmeg, and cloves have antioxidant and anti-inflammatory properties.
Serving Suggestions of:
- Dessert: Serve as a classic dessert after a meal.
- Celebrations: Perfect for birthdays, holidays, and special occasions.
- Tea Time: Enjoy a slice with a cup of tea or coffee.
- Potlucks: Bring to gatherings and parties.
Tips:
- Grate Carrots Finely: Finely grated carrots ensure even distribution and a tender texture.
- Don’t Overmix: Overmixing can result in a tough cake; mix until just combined.
- Cool Completely: Let the cake cool completely before frosting to prevent the frosting from melting.
- Soften Cream Cheese: Ensure the cream cheese is softened for a smooth frosting.
- Adjust Sweetness: Adjust the amount of powdered sugar in the frosting to your taste preference.
Variations to Try:
- Add Raisins or Pineapple: Add raisins or crushed pineapple to the batter for added sweetness and texture.
- Use Brown Sugar: Substitute some of the granulated sugar with brown sugar for a richer flavor.
- Spice It Up: Add a pinch of cloves or allspice for a more intense spice flavor.
- Layer Cake: Divide the batter into two or three pans for a layered cake.
- Nuts on Top: Sprinkle chopped pecans or walnuts on top of the frosting for added crunch.
Conclusion:
This moist carrot cake with cream cheese frosting is a delightful and classic dessert that’s perfect for any occasion. With its simple preparation and flavorful ingredients, it’s sure to become a favorite in your kitchen. Enjoy!
Frequently Asked Questions (FAQ):
- Can I use canned carrots?
- Freshly grated carrots are recommended for the best texture and flavor.
- Can I use a different type of oil?
- Yes, melted coconut oil or canola oil can be used.
- Can I make this cake gluten-free?
- Yes, use a gluten-free flour blend and ensure all ingredients are gluten-free.
- Can I freeze this cake?
- Yes, you can freeze the cake, unfrosted or frosted. Wrap it tightly in plastic wrap and foil. Thaw it overnight in the refrigerator.
- Can I make cupcakes instead of a cake?
- Yes, pour the batter into lined muffin tins and bake for 20-25 minutes.
- Can I use a different type of nut?
- Yes, pecans or almonds can be used instead of walnuts.
- How do I prevent the cake from sticking to the pan?
- Grease and flour the pan thoroughly or use parchment paper.
- How do I know when the cake is done?
- A toothpick inserted into the center should come out clean.
- Can I use a stand mixer to make the batter?
- Yes, a stand mixer with a paddle attachment can be used.
- How long does this cake last?
- It will last for up to 3-4 days in an airtight container in the refrigerator.