Easy Carrot Cake Recipe | America's Test Kitchen
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Recipe Overview
Overview
This Easy Carrot Cake is a delightful twist on the traditional recipe, making it accessible for home bakers. The use of shredded carrots not only provides moisture but also infuses the cake with a natural sweetness that pairs beautifully with the tangy buttermilk syrup. The golden raisins add a burst of fruity flavor, making each bite a treat.
The preparation is straightforward, starting with the essential step of shredding the carrots. A food processor makes this task quick and efficient, ensuring you have the right texture for the batter. The combination of all-purpose flour, baking powder, and pumpkin pie spice creates a warm, inviting flavor profile that is perfect for any occasion.
Once the cake is baked to perfection, the addition of the buttermilk syrup elevates it further, soaking into the warm cake and adding a delightful tang. Topping it off with a simple cream cheese frosting and toasted pecans not only enhances the flavor but also adds a lovely crunch and visual appeal. This cake is perfect for family gatherings or as a sweet treat to enjoy with a cup of tea.
Overall, this recipe strikes a balance between ease and flavor, making it a go-to for anyone looking to impress without the fuss of traditional layered cakes. It’s a comforting dessert that is sure to please everyone at the table.
Recipe Details
Steps & Tips
Shred one pound of peeled carrots using a food processor fitted with a shredding disc.
Combine one cup of golden raisins with 1/4 cup of orange juice, cover, and microwave for 1 minute.
Tip: Cover the raisins while microwaving to help them soften evenly.
In a bowl, combine 2 and 1/2 cups of all-purpose flour, two teaspoons of baking powder, one teaspoon of baking soda, 3/4 teaspoon of table salt, and 1 tablespoon of pumpkin pie spice. Whisk together.
In a large bowl, whisk together 1 and 1/2 cups of packed light brown sugar, 1 and 1/4 cups of vegetable oil, four eggs, and 1 tablespoon of vanilla extract.
Add the shredded carrots and softened raisins to the wet ingredients, then fold in the dry ingredients.
Tip: Hold the bowl securely and rotate while folding ingredients to ensure even distribution.
Spray a 13 by 9 inch baking dish with cooking spray.
Pour the batter into the prepared baking dish and smooth it out evenly.
Transfer the cake to a preheated oven at 350°F and bake for 33 to 38 minutes.
Tip: Give the cake a spin halfway through baking for even cooking.
Remove the cake from the oven and let it cool on a wire rack.
Tip: Use a toothpick to check if the cake is fully baked; it should come out clean.
Whisk together 1 cup of confectioner sugar and 2/3 cup of buttermilk.
Pour the buttermilk syrup over the warm cake and brush it evenly.
Tip: Pour the buttermilk syrup over the warm cake to allow it to absorb better.
In a bowl, combine 2 cups of confectioner sugar, 12 oz of softened cream cheese, 8 tablespoons of softened butter, 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt. Process until smooth.
Tip: Ensure cream cheese is completely softened for a smooth frosting.
Frost the cooled cake with the prepared frosting using a large offset spatula.
Tip: Use a small offset spatula for detailed frosting work.
Scatter chopped toasted pecans over the frosted cake.
Tip: Scatter chopped toasted pecans on top for a crunchy contrast and visual appeal.
Cut the cake down the middle and then into quarters for serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Ingredient: Nuts
→ Substitution: Sunflower Seeds
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
- •Carrots are a key ingredient in this cake, providing natural sweetness and moisture.
- •The buttermilk syrup adds a unique tanginess that enhances the cake's flavor.
- •Toasting pecans before adding them as a topping enhances their flavor and adds crunch.
- •Using a food processor to shred carrots saves time and ensures even texture.
