Introduction:
Indulge in the delightful flavors of homemade carrot cake with this easy-to-follow recipe. Bursting with moist, spiced layers and topped with a creamy frosting, it’s a classic dessert that’s perfect for any occasion.
Ingredients:
- 2 cups All-Purpose Flour
- 1 cup White Sugar
- ½ cup Brown Sugar
- ¾ cup Vegetable Oil
- 2 cups Finely Grated Carrots
- 2 Large Eggs
- ½ cup Buttermilk
- 2 tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 2 tsp Vanilla Extract
- 1 tsp Ginger Powder
- 2 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ½ tsp Salt
- ½ cup Raisins (optional)
- ¾ cup Chopped Walnuts
Instructions:
- Preheat the oven to 170°C.
- In a large bowl, combine the oil, white sugar, and brown sugar. Beat until light and fluffy.
- Mix in the eggs one at a time, followed by the buttermilk and vanilla. Mix well after each addition.
- Sift in the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, and ginger. Gently mix until combined.
- Add the grated carrots, walnuts, and raisins (if using), and gently fold into the batter.
- Line two baking pans with parchment paper and divide the batter equally between them.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before removing them from the pans.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 30-35 minutes
- Total Time: 50-55 minutes
- Calories: Approximately 300 per serving
- Yield: 2 cakes (12 servings each)
- Diet: Vegetarian
- Method: Baking
- Cuisine: Dessert
- Category: Cake
- Serving Size: 1 slice
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
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Conclusion:
With its moist texture, warm spices, and delightful sweetness, this carrot cake recipe is sure to become a favorite in your baking repertoire. Enjoy it for birthdays, holidays, or any special occasion!
FAQs:
- Can I substitute oil with applesauce for a healthier option?
- Yes, you can replace the vegetable oil with applesauce for a lower-fat alternative.
- Can I use whole wheat flour instead of all-purpose flour?
- Absolutely, whole wheat flour can be used, but it may result in a denser texture.
- Can I make this cake in advance and freeze it?
- Yes, you can freeze the unfrosted cake layers for up to 3 months. Thaw them in the refrigerator before frosting and serving.
- Can I omit the raisins and nuts for a simpler cake?
- Certainly, feel free to customize the recipe according to your preferences.
- Can I use a cream cheese frosting instead of a traditional icing?
- Yes, a cream cheese frosting pairs wonderfully with carrot cake and adds a creamy tanginess to the dessert.
