Carrot cake is a cake that contains carrots mixed into the batter. Fruit-based cakes are always popular because of their natural taste and of course their soft texture. َAlso evening cakes are generally easy to make and are not time-consuming. Using a variety of syrups as well as cream and cream cheese for topping can make it even more exciting. You can make a delicious cake with very simple ingredients and in a very short time. Are you ready for a yummy and fluffy carrot cake recipe?
Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting.
The origins of carrot cake are disputed. Published in 1591, there is an English recipe for “pudding in a Carret(sic) root” that is essentially a stuffed carrot with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour).
Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar. Variations of the carrot pudding evolved to include baking with a crust (as pumpkin pie), steamed with a sauce, or molded in pans (as plum pudding) with icing
Ingredients
- 2 cups granulated sugar
- 1 1⁄3 cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups plus 1 tablespoon flour, divided
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 1 pound carrots, grated
- 1/2 cup diced pineapple, fresh or canned and drained (Optional)
Instructions
Step 1
Preheat the oven to 350 °F and grease a baking pan. If you’d like to make a large, single layer cake, spray a 22 x 33 cm cake pan with cooking spray
- For the best results, use pans that are metal instead of glass or ceramic.
Step 2
Mix the sugar, oil, eggs, and vanilla together. Measure 2 cups of granulated sugar into a large mixing bowl along with 1 1⁄3 cups vegetable oil, and 3 extra-large eggs that are at room temperature. Beat them the mixture with a spoon or whisk until it’s pale yellow and then beat in 1 teaspoon vanilla extract.
Step 3
Whisk together the flour, cinnamon, baking soda, and salt. Get out another mixing bowl and put 2 1/2 cups of the flour into it. Add 2 teaspoons of ground cinnamon, 2 teaspoons of baking soda, and 1 1/2 teaspoons of kosher salt.
- Use a whisk to combine the ingredients for about 30 seconds.
Step 4
Add the dry ingredients to the wet ingredients. Scoop the dry mixture into the bowl with the wet ingredients. Use a rubber spatula or spoon to stir the mixtures together until they’re completely combined.
Step 5
Coat the raisins and walnuts with the rest of the flour. Put 1 cup of raisins and 1 cup of chopped walnuts into a bowl. Add the remaining 1 tablespoon of flour and use your fingers or a spoon to coat the raisins and walnuts.
Step 6
Grate 450 gr of carrots and add it to the bowl with the batter. Rinse the carrots and grate them against the large-holed side of a box grater. Transfer the grated carrots to the bowl with the batter.
Step 7
Fold in the grated carrots, pineapple, raisins, and walnuts. Scoop the flour-coated raisins and walnuts into the bowl with the batter. Measure and add 1/2 cup of diced pineapple as well.
- Use a rubber spatula to gently fold the ingredients into the batter until they’re just incorporated.
Step 8
Spread the batter in the prepared baking pan. If you’re using the larger pan, spread all of the batter into it. If you’re using the prepared round pans, divide the batter equally between them.
- Consider using an offset spatula or the back of a spoon to smooth the batter into an even layer.
Step 9
Bake the carrot cake for 55 to 60 minutes. The cake should become golden brown and spring back if you touch the center. To ensure the cake is finished baking, insert a toothpick or skewer into the center. If it’s finished, the toothpick will come out clean.
- If the toothpick comes out with batter on it, bake the cake for another 5 minutes and check again.
Notes
Cool the carrot cake on a wire rack for at least 1 hour. Turn off the oven and remove the cake from the oven. Turn the cake out of the pan and onto a wire rack. Let the cake cool completely before you frost it. If you prefer, leave out the raisins, walnuts, or pineapple.
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