Hey there, CakeRushers! Are you ready to embark on a delightful baking adventure? Today, we've got a classic that never fails to steal the show - an Easy-Peasy Carrot Cake! Bursting with moistness, warmth, and that perfect hint of spice, this recipe is bound to become a household favorite. So, grab your apron and let's get whisking!
Preparation Time: 5 minutes
Cooking Time: 30-35 minutes
Servings: 12 slices
Allergens: Nuts (if walnuts are included)
Calories: Approximately 380 kcal
Saturated Fat: 5g
Allergens: Contains nuts (if walnuts are included)
Carrot cake has a long and intriguing history. It dates back to medieval times when sugar was scarce and carrots were used to sweeten cakes. The modern version, as we know it today, gained popularity during World War II when sugar was rationed, making carrots a valuable natural sweetener.
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup vegetable oil
4 large eggs
2 cups grated carrots (about 4-5 medium-sized carrots)
1/2 cup crushed pineapple (drained)
1/2 cup chopped walnuts (optional)
Grate Fresh Carrots!
For the best flavor and moisture in your carrot cake, use freshly grated carrots rather than pre-packaged, pre-shredded ones. The natural moisture in fresh carrots adds to the cake's texture and taste. Simply peel and grate the carrots right before adding them to the batter. This little extra effort makes a big difference in the final result!
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the vegetable oil and eggs to the dry mixture. Mix until well combined.
Gently fold in the grated carrots and crushed pineapple. If you're adding walnuts, fold them in at this stage.
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Despite being a cake, carrot cake packs a surprising nutritional punch. Carrots are rich in vitamins, especially vitamin A, which supports healthy vision. Additionally, the walnuts often used in carrot cake provide a dose of healthy fats and protein. So, while it's still a treat, it's one that offers some genuine nutritional benefits!
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
In a separate mixing bowl, beat together the cream cheese and butter until creamy and smooth. Gradually add in the powdered sugar and vanilla extract, beating until well combined.
Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
If desired, decorate your cake with additional chopped walnuts or grated carrots.
Slice and serve this delightful Easy-Peasy Carrot Cake to your eager guests. Watch their faces light up with joy!
Feeling Like A Quick Treat?
Too lazy to bake? Got an indescribable craving? Head on over to the carrot cakes we have to offer!
There you have it, CakeRushers! An unbelievably easy and scrumptious Carrot Cake that's sure to impress. Whether it's for a special occasion or just to satisfy your sweet tooth, this recipe is a winner. Share the love and enjoy every bite! Happy baking!
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