Guide To Serve Carrot Cake Recipe Simple

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Carrot cake is a comforting classic, perfect for any occasion. This recipe is guaranteed to become your go-to, thanks to its moist crumb, perfectly spiced flavor, and easy-to-follow instructions. No fancy equipment needed, just a couple of bowls and a whisk!

Ingredients:

Easy Carrot Cake Recipe
Easy Carrot Cake Recipe

For the cake:

  • 2 ¾ cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups granulated sugar
  • 1 cup packed light brown sugar
  • ½ cup vegetable oil
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 3 cups grated carrots (about 4-5 medium carrots)
  • For the cream cheese frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

  • Directions:

    1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
    2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
    3. In another large bowl, cream together the granulated sugar, brown sugar, and vegetable oil until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
    4. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, then stir in the grated carrots. Be careful not to overmix.
    5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

    While the cakes cool, prepare the frosting:

    1. In a large bowl, cream together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and salt.
    2. Once the cakes are completely cool, frost the top of one layer and carefully place the other layer on top. Frost the entire cake, spreading the frosting evenly over the sides and top.

    Nutrition Facts (per slice):

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 75mg
  • Sodium: 300mg
  • Carbohydrates: 60g
  • Fiber: 3g
  • Sugar: 40g
  • Protein: 5g

  • Please note: This is an approximate nutritional value based on common ingredients. Values may vary depending on specific brands used.

    Conclusion:

    This carrot cake recipe is a delightful treat that’s sure to impress everyone who tries it. The moist crumb, perfectly balanced spices, and creamy frosting create a truly irresistible dessert. Plus, it’s surprisingly easy to make, even for beginner bakers. So next time you’re looking for a delicious homemade dessert, give this recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of oil instead of vegetable oil?

    Yes, you can substitute vegetable oil with canola oil, melted coconut oil, or applesauce (use unsweetened applesauce and reduce the amount by ¼ cup).

    2. How can I tell if my carrots are grated finely enough?

    The grated carrots should be similar in size to coarse breadcrumbs. If your carrots seem too chunky, simply grate them for a few seconds longer.

    3. Can I make this recipe into cupcakes?

    Absolutely! Line a muffin tin with cupcake liners and fill each cup ¾ full of batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

    4. How long will this cake stay fresh?

    The frosted cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

    5. Can I substitute a different type of nut for the walnuts?

    Yes, you can swap the walnuts for pecans, almonds, or even chopped dried fruit like raisins or cranberries.