Emily Carrot Cake Recipe

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Emily Carrot Cake Recipe

The Sweet Story Behind This Irresistible Carrot Cake

Carrot cake is more than just a dessert – it’s a culinary masterpiece that transforms humble carrots into a decadent treat that’s both nostalgic and exciting. This recipe is a perfect balance of moist cake, creamy frosting, and delightful textures that will make even the most discerning dessert lover swoon.

Ingredients

For the Carrot Cake:

  • Carrots: 10 oz (300 g), about 3–4 medium carrots
  • Eggs: 4 medium
  • Granulated Sugar: 1 cup (200 g)
  • All-Purpose Flour: 2 cups (250 g)
  • Baking Powder: 2 tsp (10-12 g)
  • Baking Soda: 1 tsp (4–5 g)
  • Vegetable Oil: ¾ cup + 1 tbsp (200 ml)
  • Vanilla Extract: 1 tsp
  • Walnuts: 1 cup (100 g)
  • Orange Zest: From 1 orange (optional)
  • Nutmeg: ½ tsp (optional)
  • Ground Cinnamon: 1 tsp (highly recommended)

For the Cream Cheese Frosting:

  • Butter (softened): 3.5 oz (100 g)
  • Cream Cheese: 12 oz (340 g)
  • Vanilla Extract: 1 tsp
  • Powdered Sugar: 1 cup (120 g)
  • Heavy Cream (35%): ¼ cup (60 ml, optional)

For Caramelized Walnuts (Optional):

  • Walnuts: 1 cup (3.5 oz or 100 g)
  • Granulated Sugar: 3 tbsp (50 g)
  • Water: 2 tbsp (25 ml)
  • Salt: A pinch (optional)
  • Butter: 5 g (for shine)

For Orange Syrup (Optional):

  • Fresh Orange Juice: ⅓ cup (100 ml)
  • Granulated Sugar: 3 tbsp (50 g)
  • Vanilla or Orange Liqueur: 1 tsp (optional)

Step-by-Step Instructions

Caramelized Walnuts:

  1. Lightly chop walnuts if desired or leave them whole.
  2. Heat a pan over medium heat.
  3. Add sugar and water, stirring until fully dissolved.
  4. Let the syrup boil and caramelize for 3–5 minutes.
  5. Stir in the walnuts until fully coated.
  6. Add butter for a glossy finish (optional).
  7. Spread on parchment paper to cool.

Orange Syrup:

  1. Combine orange juice and sugar in a small saucepan.
  2. Heat over medium, stirring until sugar dissolves.
  3. Bring to a boil and simmer for 1–2 minutes.
  4. Let it cool before using.

Carrot Cake:

  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) cake pan.
  2. Grate the carrots finely and set aside.
  3. In a large bowl, whisk together eggs and sugar until light and fluffy.
  4. Gradually add vegetable oil and vanilla extract, mixing well.
  5. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, and nutmeg.
  6. Fold the dry ingredients into the wet mixture.
  7. Gently stir in grated carrots and chopped walnuts.
  8. Pour batter into the prepared pan.
  9. Bake for 35-40 minutes, or until a toothpick comes out clean.
  10. Let cool completely.

Cream Cheese Frosting:

  1. Beat softened butter until creamy.
  2. Add cream cheese and beat until smooth.
  3. Gradually add powdered sugar and vanilla extract.
  4. If using, add heavy cream for extra smoothness.

Assembly:

  1. If using orange syrup, brush cake layers with syrup.
  2. Frost the cake generously with cream cheese frosting.
  3. Garnish with caramelized walnuts.

Nutritional Information

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 450-500
  • Total Fat: 30g
  • Carbohydrates: 40g
  • Protein: 6g
  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Total Time: 1 hour 10 minutes

Cooking Tips and Tricks

  • Use fresh, finely grated carrots for maximum moisture
  • Don’t overmix the batter to keep the cake tender
  • Let the cake cool completely before frosting
  • For extra moisture, brush layers with orange syrup
  • Use room temperature ingredients for better mixing

Variations and Substitutions

  • Replace walnuts with pecans or almonds
  • Use gluten-free flour for a gluten-free version
  • Swap some oil with applesauce for a lighter cake
  • Add raisins or coconut for extra texture
  • Use dairy-free cream cheese for a vegan option

Frequently Asked Questions

  1. Can I make this cake ahead of time? Yes, it keeps well for 3-4 days in the refrigerator.
  2. How do I store the carrot cake? Refrigerate in an airtight container for up to 5 days.
  3. Can I freeze carrot cake? Yes, freeze unfrosted cake layers for up to 3 months.
  4. Is this cake good for kids? Absolutely! A fun way to get kids to eat vegetables.
  5. Can I make cupcakes instead? Yes, adjust baking time to 18-22 minutes.

Storage and Make-Ahead Tips

  • Store in the refrigerator for up to 5 days
  • Bring to room temperature before serving
  • Freeze unfrosted cake layers for longer storage
  • Keep caramelized walnuts in an airtight container

Enjoy your decadent carrot cake – a slice of pure, sweet happiness!

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