BEST CARROT CAKE RECIPE_MOIST CARROT CAKE RECIPE_EASY CARROT CAKE RECIPE_CARROT CAKE RECIPE from www.kaluhiskitchen.com
Description
Carrot cake is a classic dessert that is loved by many. It is moist, flavorful, and packed with nutrients from the carrots. This easy carrot cake recipe is perfect for those who want to make a delicious dessert without spending too much time in the kitchen. It is a simple recipe that uses basic ingredients and requires minimal equipment.
Prep Time
The prep time for this recipe is about 20 minutes.
Cook Time
The cook time for this recipe is about 35-40 minutes.
Ingredients
For the cake: - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 1/2 teaspoons baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 1/2 cups granulated sugar - 1 cup vegetable oil - 4 large eggs - 2 cups grated carrots For the frosting: - 8 ounces cream cheese, softened - 1/2 cup unsalted butter, softened - 3 cups powdered sugar - 1 teaspoon vanilla extract
Equipment
- Mixing bowl - Electric mixer - Cake pan - Spatula
Method
1. Preheat your oven to 350°F. 2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 3. In another mixing bowl, beat the sugar and oil together until well combined. 4. Add the eggs one at a time, beating well after each addition. 5. Stir in the grated carrots. 6. Gradually mix in the dry ingredients until just combined. 7. Pour the batter into a greased cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. 8. Remove from the oven and let cool completely before frosting. For the frosting: 1. In a mixing bowl, beat together the cream cheese and butter until smooth. 2. Gradually add in the powdered sugar, one cup at a time, until well combined. 3. Stir in the vanilla extract. 4. Spread the frosting over the cooled cake and serve.
Notes
- You can add chopped nuts, raisins, or shredded coconut to the batter for added texture and flavor. - Make sure the cream cheese and butter are at room temperature before making the frosting. This will ensure a smooth and creamy texture.
Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can use whole wheat flour, but the cake may be denser and have a slightly different texture. Q: Can I make this cake ahead of time? A: Yes, you can make the cake ahead of time and store it in the refrigerator for up to 3 days.
Recipe Tips
- To make the cake even more moist, you can add a tablespoon of vegetable oil or applesauce to the batter. - Make sure to grate the carrots finely for a smooth texture. - You can also use a bundt pan or muffin tin to make individual servings of carrot cake. - Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
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