Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots (about 4 medium carrots)
- 1/2 cup chopped walnuts (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Two 9-inch round cake pans
- Electric mixer (handheld or stand mixer)
Step-by-step instructions:
For the Cake:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a large bowl, beat the eggs and sugar until light and fluffy, about 2-3 minutes.
4. Gradually add the oil to the egg mixture, beating until well combined.
5. Add the dry ingredients to the egg mixture in three parts, mixing until just combined after each addition.
6. Fold in the grated carrots and chopped walnuts (if using).
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
For the Cream Cheese Frosting:
1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract, beating until well combined.
3. If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
To Assemble the Cake:
1. Place one cake layer on a serving plate or cake stand.
2. Spread a layer of frosting on top of the cake layer.
3. Place the second cake layer on top of the frosting.
4. Spread a thin layer of frosting on the top and sides of the cake to create a crumb coat.
5. Refrigerate the cake for 15-20 minutes to set the crumb coat.
6. Spread a thicker layer of frosting on the top and sides of the cake.
7. Decorate the cake with additional chopped walnuts or other garnishes, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
Total time: 1 hour 5 minutes
5. Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 563
Fat: 30g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 358mg
Carbohydrates: 72g
Fiber: 1g
Sugar: 55g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have vegetable oil, you can use canola oil or melted coconut oil.
- You can use pecans or almonds instead of walnuts.
- If you don't have cream cheese, you can use mascarpone cheese or Greek yogurt for the frosting.
Variations:
- Add 1/2 cup of crushed pineapple to the batter for a tropical twist.
- Add 1/2 cup of raisins or dried cranberries to the batter for extra texture.
- Use a different frosting, such as a vanilla buttercream or a maple cream cheese frosting.
Tips and tricks:
- Make sure your eggs and butter are at room temperature before starting.
- Don't overmix the batter, as this can result in a tough cake.
- Use a serrated knife to level the cake layers before frosting.
- Refrigerate the cake for at least 30 minutes before slicing for cleaner slices.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Let the cake come to room temperature before serving. You can also microwave individual slices for a few seconds to warm them up.
Presentation ideas:
Decorate the cake with fresh flowers or fruit for a beautiful presentation.
Garnishes:
Chopped walnuts, fresh flowers, or fruit.
Pairings:
Serve the cake with a hot cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of applesauce to the batter.
- If the cake is too moist, try reducing the amount of oil in the batter.
Food safety advice:
Make sure to properly store the cake in the refrigerator to prevent foodborne illness.
Food history:
Carrot cake is believed to have originated in Europe during the Middle Ages, when sugar and sweeteners were scarce. Carrots were used as a substitute for sugar in sweet dishes.
Flavor profiles:
This classic carrot cake is sweet and moist, with warm spices and a creamy cream cheese frosting.
Serving suggestions:
Serve the cake as a dessert or for a special occasion, such as a birthday or holiday.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A