This carrot cake recipe has been tried and raved about by so many people that it was featured in the American Cake Decorating Magazine in 2016. Carrot cake is a moist and dense cake that is typically made with grated carrots, which give it a distinct carrot flavor and a moist texture. It often includes other ingredients such as nuts, raisins, and spices like cinnamon, nutmeg, and ginger to enhance the flavor. This cake is commonly frosted with cream cheese frosting, which complements the flavors of the cake. It is a popular dessert choice, known for its rich, earthy flavor and moist crumb. The exact origin of carrot cake is unclear, but it is believed to have originated in Europe, particularly in the medieval ages when sugar and sweeteners were scarce and expensive. During this time, carrots were used as a sweetener in cakes and desserts, as they provided natural sweetness and moisture. The modern version of this cake, as we know it today, likely evolved in the 19th century when sugar became more affordable and readily available. Carrot cake recipes began to appear in cookbooks in Europe and the United States, often as a variation of spice cakes. It gained popularity in the mid-20th century, particularly in the United States, where it became a staple dessert in many households and a popular choice for special occasions. Today, carrot cake is enjoyed worldwide and has become a classic dessert in many cultures.
Step-by-step: Carrot cake with cream cheese frosting
Cake batter
Preheat your oven to 350°F /175°C/ Gas Mark 4 and prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper. Dry ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside. Wet ingredients: Whisk together the eggs with granulated and brown sugar in a large bowl. Gradually add the oil, sour cream, and vanilla extract until well combined.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the grated carrots, chopped walnuts, and raisins until evenly distributed in the batter. Bake – Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10 minutes, remove them from them, and cool completely on a wire rack.
Cream cheese frosting
Mix the softened cream cheese in a large bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and spreadable.
Assemble
Stack – Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of cream cheese frosting on top. Add the second cake layer and cover the top and sides of the cake with the remaining frosting. Decorate the cake with additional chopped walnuts or decorations, if desired. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.
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Frequently asked questions
Creative variations
Carrot and Pineapple Cake: Add crushed pineapple to the batter for a tropical twist. Drain the pineapple well before adding to avoid excess moisture. Spiced Carrot Cake: Enhance the spice flavors by adding a pinch of cloves or allspice to the batter along with the cinnamon, nutmeg, and ginger. Carrot Cake Cupcakes: Turn the recipe into cupcakes for individual servings. Adjust the baking time to around 20 minutes for cupcakes. Carrot Cake Loaf: Bake the batter in a loaf pan for a different shape. Adjust the baking time accordingly. Carrot Cake Muffins: Add a streusel topping or a cream cheese drizzle to carrot cake muffins for extra flavor and texture. Carrot Cake Cookies: Turn the batter into cookies by dropping spoonfuls onto a baking sheet and baking for around 10-12 minutes. Nut-Free Carrot Cake: Omit the walnuts and replace them with shredded coconut or leave them out entirely for a nut-free version. Gluten-Free Carrot Cake: Use a gluten-free flour blend in place of regular flour to make the recipe gluten-free. Vegan Carrot Cake: Replace the eggs with flax eggs (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg) and use a vegan cream cheese frosting or glaze. Carrot Cake Trifle: Cube the cake and layer it with whipped cream or cream cheese frosting, along with some crushed pineapple or mango for a delightful trifle.
Creative ways to serve carrot cake
Mini Carrot Cake Bites: Use a small cookie cutter to cut the cake into bite-sized pieces. Serve them on a platter with toothpicks for easy and elegant snacking. Carrot Cake Parfait: Layer crumbled cake with whipped cream and chopped nuts or granola in a glass for a visually appealing dessert. Carrot Cake Ice Cream Sandwiches: Sandwich a scoop of your favorite ice cream between two slices of cake for a delicious and unique treat. Carrot Cake Truffles: Crumble leftover cake and mix it with cream cheese frosting to form truffle balls. Dip them in melted chocolate and chill until set. Carrot Cake Milkshake: Blend a slice of cake with vanilla ice cream and milk for a creamy and indulgent milkshake. Top with whipped cream and a sprinkle of cinnamon.
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