Introduction
Carrot Cake is the epitome of comfort baking—a wonderfully moist, spiced dessert that perfectly balances earthy sweetness with tangy cream cheese frosting. Though often associated with modern American bakeries, the concept of using carrots as a sweetener dates back to medieval European puddings when sugar was a costly luxury. This recipe is designed to deliver maximum flavor and structure, utilizing a blend of warm spices, oil for superior moisture, and the perfect ratio of shredded carrots, making it an absolute showstopper for any occasion.
Ingredients
- All-Purpose Flour: 2 cups (240g)
- Granulated Sugar: 1 cup (200g)
- Packed Brown Sugar: 1/2 cup (100g)
- Vegetable Oil (or Canola): 1 cup (240ml)
- Large Eggs: 4
- Finely Grated Carrots: 2 cups (280g)
- Ground Cinnamon: 2 teaspoons (10ml)
- Baking Soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Optional Mix-ins (Walnuts, Pecans, or Coconut): 1/2 cup (60g)
- For the Cream Cheese Frosting:
- Cream Cheese (full-fat, softened): 8 oz block (225g)
- Unsalted Butter (softened): 1/2 cup or 1 stick (115g)
- Powdered Sugar (sifted): 3 cups (360g)
- Vanilla Extract: 1 teaspoon (5ml)
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line a 9×13 inch baking dish.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, both sugars, cinnamon, baking soda, and salt. Tip: Sifting the flour ensures a lighter texture and prevents clumps.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil and eggs until fully incorporated. Slowly pour the wet mixture into the dry ingredients, mixing just until combined. Do not overmix.
- Fold in Carrots: Gently fold in the grated carrots and any optional mix-ins (nuts/coconut). The batter will be thick.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Tip: If baking in a 9×13 dish, the time may extend to 40–45 minutes.
- Cool Completely: Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Cooling is crucial—warm cakes will melt the frosting.
- Prepare the Frosting: Using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract. Beat on medium-high speed for 2–3 minutes until the frosting is light and fluffy.
- Assemble: Once the cakes are entirely cool, spread a generous layer of frosting on the first layer, place the second layer on top, and frost the top and sides.
Nutritional Information
While carrot cake is a dessert, the inclusion of fresh carrots provides beneficial Vitamin A and dietary fiber. Given the oil, sugar, and cream cheese frosting, a standard serving (approx. 1/12 of the cake) typically contains around 450–500 calories. To slightly reduce the fat content, you may substitute half the vegetable oil with applesauce, though this will slightly change the texture.</p