Carrot Cake

Cuisine: American

Cook Time: 25 minutes

Serves: 4

Carrot cake is always in style. You can count on it for birthdays, festivals, parties, or even just one of those baking moods. There’s more to it than its moist and crumbly texture. With the deep flavor of toasted nuts and the smooth, creamy frosting, it’s the perfect dessert love for all!

List of Ingredients:

Vegetable oil
Powdered sugar
Eggs
All-purpose flour
Baking powder
Baking soda
Vanilla extract
Salt
Cinnamon powder
Grated carrots
Toasted pecans
Butter
Cream cheese

Moist and Crumbly Cake for Every Occasion!

In a large bowl, whisk together 4 eggs, 1 ½ cups vegetable oil, 2 cups powdered sugar, and 2 teaspoon vanilla extract.
In another bowl, mix 2 cups of all-purpose flour, 1 ½ tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and a pinch of salt.
Slowly add the dry ingredients into the wet mix and combine. Fold in 3 cups of freshly grated carrots and 1 cup of toasted, chopped pecans.
Preheat the oven to 350 degrees F. Grease a 9” pan and pour the cake batter onto it. Bake it for 45 minutes.
Cool the cake for 15 minutes. Run a knife along the edge of the pan and invert it on a wire rack. Let it cool for 2 hours.
Take 1 stick of butter, 4 cups of powdered sugar, and 8 ounces of cream cheese in a bowl. With an electric mixer, beat them together till you have a creamy, smooth frosting. Frost the top and sides of the cake.

Chef Tip: If you’re wondering how to make a super moist carrot cake, here’s a simple tip – make it ahead! Give your carrot cake a full day for the flavors to mingle and the frosting to set in. Keep it covered and refrigerated.

When you try out this easy carrot cake recipe and the kids fight over the last slice, we’d love to hear all about it in the comments below!

Quick Bites

Fun Fact

• Carrot cake was listed in the top 5 food fads of the 1970s by the Food Network and also in a survey conducted by Radio Times in 2011, carrot cake was named as the most popular cake in Britain.

Historical Fact

• The origin of carrot cake is debated, however, historians believe that carrot pudding was eaten by Europeans in the Middle ages with carrot stuffed in the pudding.

• This development occurred surge the time when sweeteners and sugars were expensive and hard to find for most people, and hence carrots were used as a substitute for sugar in the pudding.

Nutrition Fact

• You must have heard the saying “carrots will help you see in the dark”. It was based on the fact that carrots improve your vision because it is packed with vitamin A, also carrot juice can kill leukemia cells, it reduces the risk of cholesterol cancer and boosts your immunity because of the antioxidants present.

• In the nutritional department, carrot cake has a slight advantage over other cakes. A 100 gram serving of carrot cake comes with 277 calories of which 106 are from fat.