Recipes: Authentic Carrot Cake from Scratch

Carrot cake is a timeless dessert that combines humble ingredients with indulgent flavors. It traces its roots back to medieval Europe, where sweeteners like sugar were scarce, and bakers used naturally sweet carrots to create rich cakes and puddings. Over time, the recipe traveled across the globe, gaining popularity for its moist texture and the warmth of spices like cinnamon and nutmeg. Today, carrot cake is a beloved dessert often topped with tangy cream cheese frosting—a pairing that perfectly balances its sweet, earthy flavors.

In many cultures, carrot cake is more than a dessert; it’s a nostalgic treat that evokes family gatherings, birthdays, and special occasions. Whether you're a seasoned baker or a first-timer, this recipe ensures your carrot cake will be moist, flavorful, and absolutely irresistible. Let’s dive into how to make this classic favorite.

Carrot Cake Recipe

Ingredients:

For the Cake:

• 2 cups (250 grams) all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1½ teaspoons ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ½ teaspoon salt

• 1 cup (200 grams) granulated sugar

• 1 cup (200 grams) packed light brown sugar

• 1 cup (240 ml) vegetable oil (or melted coconut oil)

• 4 large eggs, at room temperature

• ½ cup (125 grams) unsweetened applesauce (or crushed pineapple, optional)

• 1 teaspoon pure vanilla extract

• 3 cups (300 grams) freshly grated carrots (about 4 large carrots)

• 1 cup (120 grams) chopped nuts, such as pecans or walnuts (optional)

• ½ cup (70 grams) raisins (optional)

For the Cream Cheese Frosting:

• 16 ounces (452 grams) full-fat brick-style cream cheese, softened

• ½ cup (113 grams) unsalted butter, softened

• 4 cups (480 grams) powdered sugar

• 1 teaspoon pure vanilla extract

• Pinch of salt

Instructions:

1. Prepare the Pans and Preheat the Oven:

   • Preheat the oven to 350°F (180°C).

   • Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.

2. Mix the Dry Ingredients:

   • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set this aside.

3. Combine the Wet Ingredients:

   • In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth.

   • Add the eggs one at a time, mixing well after each addition. Stir in the applesauce (or crushed pineapple, if using) and vanilla extract.

4. Incorporate the Dry Ingredients:

   • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.

5. Add the Carrots and Optional Ingredients:

   • Fold in the freshly grated carrots until evenly distributed. If desired, gently mix in the chopped nuts and raisins for added texture and flavor.

6. Pour the Batter into the Pans:

   • Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.

7. Bake the Cake:

   • Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

   • Allow the cakes to cool in their pans for 10 minutes, then carefully invert them onto a wire rack to cool completely.

8. Make the Frosting:

   • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

   • Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt.

9. Assemble the Cake:

   • Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides evenly.

10. Optional Decoration:

    • For a decorative touch, press chopped nuts onto the sides or top of the cake. You can also pipe frosting into carrot shapes or garnish with shredded coconut.

Serving Suggestions: Carrot cake is best enjoyed slightly chilled, as the cream cheese frosting sets beautifully in the refrigerator. Pair it with a cup of coffee or tea for a perfect dessert experience.

Tips:

• Fresh Carrots Are Key: Avoid pre-shredded carrots as they lack the moisture needed for a tender cake. Grate fresh carrots for the best results.

• Oil Alternatives: Melted coconut oil works well as a substitute for vegetable oil, but ensure all ingredients are at room temperature to avoid solidifying the oil.

• Storage: Store the cake in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best flavor.

Carrot cake is more than just a dessert; it’s a celebration of flavor, texture, and tradition. I hope this recipe becomes a favorite in your kitchen. Happy baking! 🥕🍰

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