Carrot cake is one of those classic American cakes that you can find in every home and always has a place in family dinners. It has a deep, rich flavor and a moist crumb that can be frosted with cream cheese frosting.
How to Make a Carrot Cake
The key to a great carrot cake is a good base of flour, eggs and oil. These ingredients are the building blocks of a delicious cake that will last through several days in your refrigerator. This recipe is simple to prepare and you can make it ahead of time, so you can serve it whenever it’s most convenient for your family.
This is a basic cake that will taste delicious on its own, but you can add your own twist to it with different spices and optional ingredients. For example, you can stir grated fresh orange peel into the batter or frosting for a sweet boost of brightness. Or, if you’re not a fan of walnuts, you can add some golden raisins or snipped apricots instead to give your cake a little extra texture and sweetness.
For more spice, try adding nutmeg or cardamom. And for extra depth of flavor, consider using brown sugar instead of granulated for added moisture.
Sift the dry ingredients together to ensure a smooth batter. You can also use a food processor to speed up the process.
In a large bowl, combine the sugar, oil, beaten eggs and 2 teaspoons vanilla. Mix until well combined and a pale color. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon.
Next, pour the wet ingredients into the dry ingredients and beat until thoroughly blended. Spread the batter into prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto a cooling rack to cool completely.
To make this recipe into a cupcake, simply divide the batter between two 12-cup muffin tins lined with paper liners and bake for 20 minutes or until the muffins are done.
This is a quick and easy recipe for an easy-to-make carrot cake that’s perfect for the busy person who loves dessert! It’s filled with delicious spice flavors and topped with a creamy homemade cream cheese frosting.
It’s a great choice for those who want to celebrate the holidays with a classic, but also a healthier option! This carrot cake is not a low-fat recipe, but you can substitute canola oil for the vegetable oil and cut back on the amount of sugar in the frosting if you want a healthier treat.
You can also try making this as a layer cake, dividing the batter between three 9-inch round cake pans. This will yield about 1 pound 5 ounces of batter per pan.
Store the unfrosted cake in a plastic wrap-covered container, wrapped in foil, in the refrigerator for up to 3 days. Or, if you want to freeze the unfrosted cake for later, wrap it in wax paper and foil and store in a freezer bag.