This classic Carrot Cake is a moist, flavorful dessert perfect for any occasion. The combination of grated carrots, warm spices like cinnamon and nutmeg, and a touch of vanilla creates a comforting, homey flavor.
The addition of milk and vegetable oil ensures the cake stays soft and tender, while the simple method makes it easy to prepare.
Ingredients:
1 cup grated carrots.
1 cup sugar
1 teaspoon baking powder.
1 egg
butter ( to grease pan).
1/2 cup vegetable oil
1 teaspoon vanilla extract.
1 cup all-purpose flour
1 teaspoon baking soda.
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg.
1/4 teaspoon salt
1 cup milk
Method:
Preheat oven to 350°F (175°C).
In a bowl, combine grated carrots, sugar, egg, vegetable oil, and vanilla extract until smooth
Stir in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined.
Stir in the flour until just combined. Then, stir in the milk until just incorporated.
Pour the batter into a greased and floured cake pan
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean
Let cool before frosting.
Tips for Success:
Grating the Carrots: Use the finest side of your grater for a smoother texture in the cake.
Mixing: Avoid overmixing once you add the flour to prevent the cake from becoming dense.
Add-ins: For extra texture and flavor, consider folding in chopped walnuts, raisins, or shredded coconut.
Pan Prep: Grease and flour your pan thoroughly to ensure easy removal. A parchment paper lining also helps.
Frosting Suggestions:
This cake pairs beautifully with cream cheese frosting.
Mix 8 oz (225 g) of softened cream cheese, 4 oz (115 g) of softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth. Spread over the cooled cake for a perfect finish.
Storage:
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
For longer storage, freeze slices individually wrapped in plastic wrap for up to 3 months.
Enjoy this delightful carrot cake with a cup of tea or coffee for a comforting treat!
To store carrot cake properly, ensure it has cooled completely before wrapping or covering.
If the cake is unfrosted, you can wrap it tightly in plastic wrap or place it in an airtight container to keep at room temperature for up to 2 days.
However, if it is frosted with cream cheese frosting, it must be refrigerated to maintain freshness and prevent spoilage.
In the fridge, store the cake in an airtight container or cover it securely with plastic wrap or foil, where it will stay fresh for up to 5–7 days.
For longer storage, you can freeze the cake.
Wrap individual slices or the entire cake (frosted or unfrosted) in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag.
Frozen carrot cake can last up to 3 months.
When ready to serve, thaw the cake overnight in the refrigerator and bring it to room temperature before enjoying for the best texture and flavor.
A standard slice of carrot cake (approximately 1/12th of the recipe) contains around 250–300 calories, depending on the exact ingredients used.
It typically provides 3–4 grams of protein, 35–40 grams of carbohydrates (with 25–30 grams coming from sugar), and 12–14 grams of fat, including 2–3 grams of saturated fat.
The sodium content is around 200–250 milligrams per slice, and it offers 1–2 grams of fiber.
If topped with cream cheese frosting, the calorie count increases significantly, adding about 150–200 additional calories per slice along with more sugar and fat.
To make the cake lighter, you can reduce the sugar, substitute some oil with applesauce, or use whole wheat flour for added fiber. Including nuts like walnuts or pecans boosts healthy fats but also increases calories.
While carrot cake is a delightful indulgence, enjoying it in moderation makes it a sweet addition to any meal.
Enjoy your carrot cake.