Easy Carrot Cake Recipe

Carrot cake has been a beloved dessert for generations, and I’m thrilled to share my foolproof recipe that’s so simple, I find myself baking it three times a week! This moist, flavorful cake combines the sweetness of carrots with the warmth of spices and the crunch of walnuts, all topped with a luscious cream cheese frosting. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a staple in your dessert repertoire.

A Brief History of Carrot Cake

Carrot cake’s origins can be traced back to the Middle Ages when sugar and sweeteners were scarce and expensive. Carrots were used as a natural sweetener in desserts. The modern version of carrot cake as we know it today gained popularity in the 1960s and has since become a classic comfort food loved by many around the world.

Ingredients

For the cake:

• 3 large eggs
• 150g (3/4 cup) granulated sugar
• 80g (1/3 cup) vegetable oil
• 180g (1 1/2 cups) all-purpose flour
• Zest of 1 orange
• 200g (2 cups) grated carrots
• 100g (1 cup) chopped walnuts, plus extra for decoration
• Pinch of salt
• 10g (2 teaspoons) baking powder
• 1 tablespoon mixed spices (cinnamon, cloves, nutmeg)

For the cream cheese frosting:

• 200-250g (7-9 oz) cream cheese, at room temperature
• 50-65g (1/2 – 2/3 cup) powdered sugar

Instructions

1. Preheat your oven to 180°C (350°F). Line a 26×12 cm (10×5 inch) loaf pan with parchment paper.
2. Start by preparing your ingredients. Grate the carrots using a box grater or food processor. Zest the orange, being careful to avoid the bitter white pith. Chop the walnuts finely with a knife or pulse them in a food processor.
3. In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy. This step helps create a light and airy texture in the cake.
4. Slowly pour in the vegetable oil while continuing to whisk. The oil will help keep your cake moist and tender.
5. In a separate bowl, sift together the flour, salt, baking powder, and spice mixture. This ensures even distribution of the leavening agents and spices throughout the batter.
6. Add the grated carrots, orange zest, and chopped walnuts to the egg mixture. Stir gently to combine. The carrots will release moisture as the cake bakes, contributing to its signature texture.
7. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can lead to a tough cake.
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake in the preheated oven for 45-55 minutes. The baking time may vary depending on your oven and the exact size of your pan. To check for doneness, insert a wooden skewer or toothpick into the center of the cake. It should come out clean or with just a few moist crumbs.
10. While the cake is baking, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese and powdered sugar until smooth and creamy. Adjust the sweetness to your liking by adding more sugar if desired.
11. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
12. When the cake has cooled to room temperature, spread the cream cheese frosting generously over the top, creating swirls and peaks for an attractive finish.
13. For the final touch, sprinkle additional chopped walnuts over the frosting. This adds a beautiful visual element and an extra layer of texture to your carrot cake.

Nutrition Information

This recipe yields approximately 8-10 servings.

Per serving (based on 10 servings):

• Calories: 350
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 70mg
• Sodium: 180mg
• Total Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 6g

Prep Time: 20 minutes
Cooking Time: 45-55 minutes
Total Time: 1 hour 15 minutes – 1 hour 25 minutes

Tips for the Perfect Carrot Cake

1. Grating the carrots: For the best texture, use freshly grated carrots rather than pre-shredded ones. The moisture content in freshly grated carrots contributes to the cake’s incredible moistness.
2. Measuring ingredients: For the most accurate results, use a kitchen scale to measure your ingredients, especially the flour. If using cups, be sure to spoon the flour into the measuring cup and level it off with a knife for accuracy.
3. Room temperature ingredients: Ensure your eggs and cream cheese are at room temperature before starting. This allows for better incorporation and a smoother batter and frosting.
4. Don’t overmix: When combining the wet and dry ingredients, mix just until they’re incorporated. Overmixing can lead to a tough, dense cake.
5. Frosting consistency: If your cream cheese frosting is too runny, chill it in the refrigerator for 15-20 minutes before spreading it on the cake. This will help it hold its shape better.
6. Storage: Store your carrot cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
7. Variations: Feel free to experiment with add-ins like raisins, shredded coconut, or even crushed pineapple for different flavor profiles. Just be mindful of the additional moisture these ingredients might bring to the batter.

This easy carrot cake recipe is a testament to the beauty of simple, well-executed baking. The combination of moist cake, warm spices, crunchy walnuts, and creamy frosting creates a symphony of flavors and textures that’s hard to resist. Whether you’re baking for a special occasion or just treating yourself to a midweek indulgence, this carrot cake is sure to impress. Happy baking!