Carrot Cake Recipe & Chef Tips
Recipe Overview
Overview
Carrot cake is a beloved dessert that brings warmth and comfort to any occasion. This recipe stands out with its perfect balance of sweetness and spice, making it a favorite among cake lovers. The process begins with a simple mixture of granulated and brown sugars, which creates a moist base when combined with eggs and oil. The addition of shredded carrots not only adds natural sweetness but also gives the cake its signature texture.
The blend of spices—cinnamon, nutmeg, and cloves—infuses the cake with a warm, aromatic flavor that is simply irresistible. If you’re a fan of nuts or raisins, this is the perfect time to add them for an extra crunch and depth of flavor. The cake bakes beautifully in a 9×13 dish, creating a generous portion that’s perfect for sharing.
Once baked, the cake is cooled and topped with a luscious cream cheese frosting that complements the flavors perfectly. The frosting adds a creamy richness that elevates the cake to a whole new level. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this carrot cake is sure to impress.
Don’t forget to decorate your slices with a little extra icing for a fun touch! This recipe is not only easy to follow but also yields a cake that is moist, flavorful, and sure to be a hit with family and friends.
Recipe Details
Steps & Tips
Add 1 and 1/2 cups of granulated sugar and a half cup of packed light brown sugar to the food processor.
Add four eggs and mix until frothy for about 20 seconds.
Slowly drizzle in 1 and 1/2 cups of canola oil while mixing for another 20 seconds.
Transfer the mixture to a medium-sized mixing bowl.
Stir in three cups of peeled and shredded carrots.
Add two and 1/2 cups of all-purpose unbleached flour and mix well.
Add 1 and 1/4 teaspoons of ground cinnamon, half teaspoon of ground nutmeg, and an eighth teaspoon of ground cloves.
Add 1 and 1/4 teaspoons of baking powder, 1 teaspoon of baking soda, and an eighth teaspoon of salt.
Mix the ingredients until well combined.
Tip: If adding raisins or walnuts, increase cooking time by about 10 minutes.
Spray a 9x13 dish with cooking spray and line it with parchment paper.
Tip: Using parchment paper helps with easy removal of the cake.
Pour the cake mixture into the prepared dish and spread it evenly.
Bake in a preheated oven at 350° for about 35 to 40 minutes.
Rotate the pan 180° halfway through the cooking process.
Tip: Rotate the pan halfway through cooking for even baking.
Remove the cake from the oven and let it cool for about 10 minutes.
Run a plastic spatula along the edges of the cake to loosen it from the pan.
Invert the cake onto a cooling rack to continue cooling.
Remove the parchment paper from the cake.
Tip: Let the cake cool for at least 20 minutes before frosting.
Invert the cake back onto a cutting board and frost with cream cheese frosting.
Cut the cake into individual squares.
Decorate the pieces with cake icing for identification.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Carrot cake is often enhanced with spices like cinnamon, nutmeg, and cloves for added flavor.
- •Using freshly grated carrots contributes to the cake's moisture and sweetness.
- •Adding nuts or raisins can enhance the texture and flavor of the cake.
- •Cream cheese frosting is a classic pairing for carrot cake, balancing its sweetness.
