Carrot cake is a classic dessert that never goes out of style. This moist and flavorful cake is perfect for any occasion, from birthdays to holidays. This recipe for carrot cake is a tried and true favorite, with a perfect balance of spices and sweetness. The recipe is made with freshly grated carrots, warm spices such as cinnamon and nutmeg, and a generous amount of chopped walnuts for added texture. The cream cheese frosting on top is the perfect complement to the sweet and spicy cake, making for a dessert that is both decadent and satisfying. Whether you’re celebrating a special occasion or just looking for a treat to enjoy with your morning coffee, this carrot cake recipe is sure to impress.
At first, I eyed it with suspicion. Then tried it and realized that its taste has nothing to do with the taste of boiled carrots that I for some reason imagined. The added spices give the cake layers a strong flavor that is offset by the gentle tartness of the cream cheese frosting. In short, it’s a cake worth trying and a time enduring favorite that is popular for a reason.
This is a large cake that serves 10, a perfect size for a party. I made half the recipe, a cute little cake 6 inches in diameter.
Carrot Cake With Cream Cheese Frosting
For cake layers:
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
3 cup finely grated carrots (about 1 lb)
1 cup pecans, chopped
For frosting:
4 cups powdered sugar
2 8-oz packages (450 gr) cream cheese, softened
1 stick (110 gr) butter, softened
4 teaspoons vanilla extract
Preheat oven to 325F (160C). Grease 3 9-inch pans (I use spray). Using an electric mixer, combine sugar and oil. Add eggs one at a time, mixing well after each addition. Sift dry ingredients into the mixture and mix until incorporated. Mix in carrots and pecans. Divide batter evenly between pans, bake about 45 min, until toothpick inserted in the center comes out clean. Cool on wire rack completely.
Mix all frosting ingredients, and frost cake between the layers and outside. Decorate with coconut chips if desired.
Recipe adapted from an old issue of Bon Appetit. The cake is a part of my series on American classic cakes for my Russian language blog (see New York Style Cheesecake).
Why does carrot cake taste so good?
Carrot cake is a classic dessert that is loved for its unique texture, flavor, and health benefits. The cake is typically made with grated carrots, which add moisture and sweetness to the batter. Carrots are also rich in vitamins, minerals, and antioxidants, making carrot cake a healthier dessert option than other cakes. In addition to the carrots, carrot cake is typically flavored with spices like cinnamon, nutmeg, and ginger, which add a warm and aromatic flavor to the cake. Cream cheese frosting is a common topping for carrot cake, which adds a tangy and creamy contrast to the sweet and spiced cake. All of these elements come together to create a cake that is both flavorful and satisfying.
Is carrot cake good or bad for you?
Carrot cake can be a delicious dessert, but it’s generally not considered a healthy option. While carrots provide some nutritional value, the cake often contains a lot of sugar, butter, and cream cheese frosting, which can make it high in calories, fat, and sugar. However, there are ways to make a healthier version of carrot cake by using less sugar, replacing some of the fat with applesauce or yogurt, and adding other nutritious ingredients like nuts or dried fruit. As with any food, it’s all about moderation and balance.
Is carrot cake healthier than regular cake?
Carrot cake is often considered to be healthier than regular cake due to the inclusion of carrots, which are rich in nutrients such as vitamins A and K, fiber, and potassium. However, the healthfulness of carrot cake ultimately depends on the recipe and ingredients used. Some carrot cake recipes may include high amounts of sugar and unhealthy fats, which can negate any potential health benefits from the carrots. It’s important to choose a recipe that uses wholesome ingredients and moderate amounts of sugar and fats if you’re looking to enjoy carrot cake as a healthier dessert option. Additionally, portion control is key, as even healthier desserts should be consumed in moderation as part of a balanced diet.
Is carrot cake healthier than chocolate cake?
Carrot cake is often considered a healthier option than chocolate cake because it contains carrots, which are a good source of fiber and vitamins. However, this can vary depending on the recipe and how it’s prepared.
Some carrot cake recipes may contain a lot of sugar and oil, which can offset the nutritional benefits of the carrots. On the other hand, some chocolate cake recipes may be made with healthier ingredients like dark chocolate and almond flour, which can make them a better choice than a carrot cake made with lots of sugar and white flour.
It’s important to remember that both carrot cake and chocolate cake should be enjoyed in moderation as part of a balanced diet.
Does carrot cake taste the same without carrots?
Carrot cake is named after its main ingredient, carrots, which give the cake a distinctive taste and texture. Without carrots, the cake would not have the same flavor profile or moistness that makes it so popular. While some people may choose to make substitutions, such as using zucchini or pumpkin instead of carrots, it is unlikely that the resulting cake would taste exactly like carrot cake. However, it is possible to make a similar cake without carrots by using other flavorful ingredients such as spices, nuts, or dried fruit. Ultimately, whether or not carrot cake tastes the same without carrots is a matter of personal preference.
Why do you have to peel carrots for carrot cake?
Peeling carrots for carrot cake is typically done for texture and appearance purposes. Carrot cake relies heavily on shredded carrots, and leaving the peel on can make the cake less tender and more fibrous. Additionally, the peel can affect the color of the cake, making it less visually appealing. By peeling the carrots, the resulting cake is usually smoother in texture and a more vibrant orange color. However, some recipes may call for leaving the peel on, and it ultimately depends on personal preference.
What is the best way to grate carrots for carrot cake?
When it comes to grating carrots for carrot cake, it’s important to choose the right tool for the job. A box grater is a common choice and works well for grating larger quantities of carrots. To use a box grater, simply hold the grater in one hand and the carrot in the other, and rub the carrot up and down against the side of the grater with the holes that correspond to the desired size of the shreds.
If you prefer a finer shred, you can also use a food processor with the grater attachment. This method is quicker and easier, but you’ll need to take care not to over-process the carrots, which can result in a mushy texture. Another option is to use a hand-held grater, which is great for small quantities or if you prefer a more rustic texture.
Regardless of which method you choose, it’s important to use fresh, high-quality carrots and to grate them just before you’re ready to use them to ensure the best flavor and texture in your carrot cake.
Should carrot cake be cold or warm?
Carrot cake can be enjoyed at different temperatures depending on your preference. Some people enjoy it warm, fresh out of the oven, while others prefer it chilled from the refrigerator. Serving carrot cake cold can help it hold its shape and make it easier to slice, but serving it warm can bring out the flavors and aroma of the spices used in the recipe. Ultimately, it comes down to personal preference and the occasion. If you are serving carrot cake for dessert, you may want to serve it cold with a dollop of whipped cream. However, if you are having it for breakfast or brunch, you may prefer it warm with a cup of coffee or tea.
How do you know when a carrot cake is done baking?
To determine if a carrot cake is done baking, there are a few methods you can use. The first is to insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few dry crumbs attached, then the cake is done. Another method is to gently press on the top of the cake with your finger; if it springs back, then it’s likely done. You can also check the cake’s internal temperature with an instant-read thermometer. The ideal temperature for a fully baked carrot cake is around 205-210°F (96-99°C).
It’s important not to overbake the carrot cake, as it can become dry and lose its moist texture. If you notice the edges starting to brown too quickly, you can cover them with aluminum foil to prevent further browning while the rest of the cake finishes baking. Once the cake is done, allow it to cool completely before frosting and serving.
Can you leave carrot cake with cream cheese frosting out overnight?
It is not recommended to leave carrot cake with cream cheese frosting out overnight, as the cream cheese frosting is a perishable dairy product and can spoil if left at room temperature for too long. It is best to store the cake in the refrigerator, covered, to maintain its freshness and prevent the growth of harmful bacteria. If you need to leave the cake out for a short period of time, such as a few hours, be sure to keep it in a cool, dry place away from direct sunlight and heat sources.
What happens if you forget to put baking soda in carrot cake?
Baking soda is an important ingredient in carrot cake, as it helps to leaven and lighten the texture of the cake. Without it, the cake may not rise properly and could have a dense, heavy texture.
If you forget to put baking soda in your carrot cake batter, you may be able to salvage the cake by adding it in after the fact. Dissolve the required amount of baking soda in a small amount of hot water, and then mix it into the batter thoroughly.
However, the final result may not be the same as if the baking soda had been added in from the beginning. It’s always best to carefully measure out and add in all of the ingredients as directed in the recipe.
Why is my carrot cake raw in the middle?
If your carrot cake is raw in the middle, there could be a few reasons why. One common reason is that the oven temperature may not be accurate, or the cake may have been placed in the wrong part of the oven. Make sure to preheat the oven properly and adjust the temperature accordingly. Also, be sure to bake the cake in the center of the oven to ensure even baking.
Another reason why your carrot cake may be raw in the middle is that the batter may have been too dense or too thick, which can prevent heat from reaching the center of the cake. You can try adding a bit more liquid to the batter, such as milk or buttermilk, to make it more fluid.
Finally, if you have overloaded the pan or baked the cake for too long, the center of the cake may still be raw. Check the recipe and make sure you are using the correct size pan, and avoid over-baking the cake by checking it periodically with a toothpick or cake tester. When the toothpick or tester comes out clean, the cake is done.
Why do carrots turn black in carrot cake?
Carrots may turn black in carrot cake due to a chemical reaction that occurs when they come into contact with baking soda. The baking soda can cause the carrots to release their natural enzymes, which can react with other ingredients in the cake and cause discoloration. This reaction is more likely to occur if there is too much baking soda in the recipe or if the carrots are grated too finely.
To prevent this from happening, it’s important to measure the baking soda carefully and not overmix the grated carrots. It’s also a good idea to use fresh carrots and to grate them coarsely rather than finely. Adding a small amount of lemon juice to the batter can also help to prevent discoloration.
Should carrot cake be covered in the fridge?
Yes, it is a good idea to cover carrot cake and store it in the refrigerator to keep it fresh and prevent it from drying out or absorbing unwanted odors. Cream cheese frosting on the cake needs to be refrigerated because it is made with dairy products, and leaving it out can cause it to spoil or become unsafe to eat. To store carrot cake properly, let it cool completely to room temperature and then wrap it tightly with plastic wrap or aluminum foil before placing it in an airtight container or cake carrier. You can also refrigerate individual slices of the cake by wrapping them in plastic wrap or placing them in an airtight container. Stored properly, carrot cake can last up to five days in the refrigerator.
Is carrot cake better the next day?
Many people would argue that carrot cake is better the next day. The flavors have more time to meld together, and the moisture in the cake tends to distribute more evenly throughout. Additionally, the frosting often sets better after a day in the refrigerator, making for a firmer and more cohesive slice of cake. However, some people prefer to eat carrot cake fresh from the oven or shortly after it has cooled, as the cake can become too moist or even mushy if left in the refrigerator for too long. Ultimately, whether or not carrot cake is better the next day is a matter of personal preference.
Why is my carrot cake dry and crumbly?
There could be a few reasons why your carrot cake turned out dry and crumbly:
1. Overbaking: If you bake the cake for too long, it can become dry and crumbly. Make sure to check the cake’s doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.
2. Not enough moisture: Carrots are a great source of moisture in carrot cake, but if you don’t add enough liquid ingredients, the cake can turn out dry. Make sure to follow the recipe carefully and measure your ingredients accurately.
3. Too much flour: If you add too much flour to the cake batter, it can turn out dry and crumbly. Make sure to measure your flour accurately, and don’t pack it into the measuring cup.
4. Overmixing: Overmixing the cake batter can cause the gluten in the flour to develop too much, resulting in a dry, crumbly cake. Mix the batter just until the ingredients are incorporated.
5. Storing the cake improperly: If you store the cake in a dry environment, it can become dry and crumbly. Make sure to wrap the cake tightly in plastic wrap or foil and store it in an airtight container in the refrigerator.
How do you moisten dry carrot cake?
Here are a few methods to moisten dry carrot cake:
1. Simple syrup: Brush the cake with a simple syrup made by dissolving equal parts sugar and water. This will help to add moisture and sweetness to the cake.
2. Cream cheese frosting: Frosting the cake with cream cheese frosting can help to add moisture to the cake. Spread a thick layer of frosting on the cake and let it sit for a few hours before serving.
3. Fruit puree: Adding a fruit puree, such as applesauce or mashed bananas, to the batter can help to keep the cake moist. The fruit will add moisture and natural sweetness to the cake.
4. Milk: Brushing the cake with milk can help to add moisture to the cake. Use a pastry brush to brush a thin layer of milk onto the cake and let it soak in for a few hours before serving.
5. Whipped cream: Topping the cake with whipped cream can help to add moisture to the cake. Spread a layer of whipped cream on top of the cake and let it sit for a few hours before serving.
It’s important to note that these methods may not work for cakes that are severely overbaked or burnt. In those cases, it may be best to start over with a fresh cake.
Why do people put raisins in carrot cake?
People put raisins in carrot cake for several reasons. Firstly, raisins add a chewy texture to the cake, which is a nice contrast to the softness of the cake itself. Secondly, they add a natural sweetness to the cake, which complements the sweetness of the carrots. Finally, raisins are a good source of fiber and other nutrients, which makes the cake slightly healthier.
However, not everyone likes raisins in their carrot cake, so they are often considered an optional ingredient. If you prefer your carrot cake without raisins, simply omit them from the recipe or substitute them with another ingredient such as chopped nuts or chocolate chips.
Can I use butter instead of oil for carrot cake?
Yes, you can use butter instead of oil for carrot cake. In fact, some people prefer the taste of carrot cake made with butter instead of oil. However, keep in mind that butter is a solid fat, whereas oil is a liquid fat, so using butter may affect the texture of the cake.
When using butter instead of oil in a carrot cake recipe, be sure to soften the butter before mixing it with the other ingredients. You can do this by leaving it at room temperature for a few hours or microwaving it for a few seconds until it is soft but not melted. Cream the butter together with the sugar until light and fluffy, then add in the eggs and other wet ingredients.
It’s worth noting that using butter may result in a denser cake than using oil. If you want to ensure a light and fluffy texture, consider using a combination of both butter and oil.