Description
Best Carrot Cake
Ingredients
2 cups grated carrots
3 large eggs
1 cup vegetable oil (or melted butter)
1 ½ cups granulated sugar
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1 cup shredded coconut (optional)
½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
½ cup unsalted butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1 tsp vanilla extract
Instructions
Preheat oven: Set your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix wet ingredients: In a large bowl, beat eggs, oil, and sugar until smooth. Stir in the grated carrots.
Combine dry ingredients: In another bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually mix into the wet ingredients until just combined. Fold in coconut and nuts, if using.
Bake the cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely.
Make the frosting: Beat the butter and cream cheese until fluffy. Add powdered sugar gradually, then mix in vanilla.
Assemble and frost: Spread frosting between the layers, on top, and around the sides. Decorate with extra nuts or a sprinkle of cinnamon if desired.
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Step-by-Step Guide
Follow these detailed steps for a foolproof carrot cake. First, ensure your carrots are finely grated for even moisture distribution. Use the large holes on a box grater. When mixing wet ingredients, beat the eggs, oil, and sugar for a full 2-3 minutes until the mixture is pale and slightly thickened. This incorporates air for a lighter crumb. When combining dry and wet ingredients, mix only until the flour streaks disappear. Overmixing develops gluten, leading to a tough cake. For the frosting, ensure both butter and cream cheese are at true room temperature (soft to the touch) to avoid a lumpy texture. Beat them together for at least 3 minutes until completely smooth and airy before adding the sugar.
Serving Suggestions
This classic cake is versatile. For a beautiful presentation, top with a ring of whole pecans or walnuts around the outer edge. A light dusting of cinnamon over the frosted cake adds visual warmth. Serve slices with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For a brunch or afternoon tea, bake the batter in a 9×13-inch pan for easy sheet cake squares. The cake also pairs wonderfully with a cup of strong coffee or chai tea.
How-to Summary
Grate carrots and mix with wet ingredients. Combine dry ingredients separately, then fold into wet batter. Bake in two pans at 350°F for 25-30 minutes. Cool completely. For frosting, beat room-temperature butter and cream cheese until fluffy, then incorporate powdered sugar and vanilla. Frost the cooled cake layers.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, carrot cake tastes better the next day. Bake and cool the layers, wrap tightly in plastic wrap, and store at room temperature for one day or freeze for up to 3 months. Frost the day you plan to serve it.
Can I substitute the oil? You can use an equal amount of melted, cooled butter or unsweetened applesauce for a lower-fat version. Butter adds richness, while applesauce makes a denser, moister cake.
How do I store leftover carrot cake? Store covered in the refrigerator for up to 5 days due to the cream cheese frosting. Let slices come to room temperature for 20 minutes before serving for the best texture and flavor.
My cake is dense. What went wrong? This is often caused by overmixing the batter after adding the flour, or using too much carrot. Measure grated carrots by gently packing them into the measuring cup, don’t compact them.
Can I add pineapple or raisins? Absolutely. For pineapple, drain a 200g can of crushed pineapple very well and fold it in with the carrots. For raisins, soak 1/2 cup in warm water for 10 minutes, then drain and pat dry before adding.
Common Mistakes to Avoid
- Using cold cream cheese or butter for the frosting, which results in lumps.
- Overmixing the batter after adding flour, leading to a tough, dense cake.
- Frosting a warm cake layer, which will cause the frosting to melt and slide off.
- Not properly measuring flour. Spoon flour into the measuring cup and level it off; don’t scoop directly from the bag.
- Overbaking. Check the cake a few minutes before the timer ends. The toothpick should have a few moist crumbs attached.
Conclusion
This classic carrot cake recipe, with its perfect blend of warm spices, moist texture, and tangy cream cheese frosting, is a timeless dessert sure to impress. By following the detailed guide and avoiding common pitfalls, you can consistently create a bakery-quality cake at home. Its make-ahead flexibility and crowd-pleasing flavor make it an ideal choice for any celebration. Enjoy the process and the delicious results!