Introduction
Carrot cake is the quintessential comfort dessert, beloved for its incredibly moist crumb, warm spices, and the essential tangy contrast provided by rich cream cheese frosting. While often associated with modern bakeries, its history stretches back to the Middle Ages when sweeteners were scarce, making carrots a natural and affordable choice. This recipe delivers a perfectly balanced cake that is dense without being heavy, ensuring it remains a staple for holidays and special occasions.
Ingredients
- For the Cake:
- All-Purpose Flour: 2 cups (240g)
- Granulated Sugar: 1 ½ cups (300g)
- Vegetable Oil: 1 cup (240ml)
- Large Eggs: 4
- Baking Soda: 2 teaspoons
- Ground Cinnamon: 2 teaspoons
- Salt: 1 teaspoon
- Vanilla Extract: 1 teaspoon
- Grated Carrots (tightly packed): 2 cups (250g)
- Optional: ½ cup chopped walnuts or pecans (60g)
- For the Cream Cheese Frosting:
- Unsalted Butter (softened): ½ cup (115g)
- Cream Cheese (full fat, softened): 8 oz (225g)
- Powdered Sugar (Icing Sugar): 3 cups (360g)
- Vanilla Extract: 1 teaspoon
Step-by-step Preparation
- Preheat and Prepare: 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 with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside. Tip: Sifting the dry ingredients ensures a light, lump-free batter.
- Mix Wet Ingredients: In a separate bowl, whisk the oil and granulated sugar together until well combined. Beat in the eggs one at a time, followed by the vanilla extract.
- Form the Batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Gently fold in the grated carrots and any optional nuts. Tip: Use finely grated carrots, as coarsely grated pieces can make the cake too dense.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely (approximately 1 hour).
- Prepare the Frosting: In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract. Beat on high speed for 1-2 minutes until the frosting is light and fluffy.
- Assemble: Once the cake layers are completely cool, spread a thick layer of frosting over the bottom layer, top with the second layer, and frost the top and sides of the cake.
Nutritional Information
Due to the generous use of oil and sugar, this cake is high in calories, typically ranging from 450 to 550 kcal per serving (assuming 12 servings). However, carrots are an excellent source of Vitamin A and beta-carotene, which are vital antioxidants that support eye health and immune function. The cake also provides some fiber.
Storage
Because the recipe uses dairy-based cream cheese frosting, the cake must be stored in the refrigerator. Place leftovers in an airtight container for up to 5 days. For the best flavor and texture, allow the cake to sit at room temperature for about 30 minutes before serving, as this softens the butter in the frosting.
Conclusion
This classic carrot cake is the ultimate crowd-pleaser, perfect for pairing with a strong cup of coffee or a glass of milk. For an added layer of flavor and moisture, consider adding a half cup of crushed, drained pineapple along with the carrots. Garnish the finished cake with toasted pecans or decorative swirls of frosting for a professional finish.