Carrot cake is a timeless dessert that blends the sweetness of carrots with warm spices. It’s moist, flavorful, and topped with creamy frosting—a perfect treat for any occasion.
Ingredients:
- 2 cups grated carrots
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 cup oil
- 3 eggs
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
For the Frosting:
- 8 oz cream cheese
- 1/4 cup butter
- 2 cups powdered sugar
- 1 tsp vanilla
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9-inch pan.
- Mix dry ingredients. Combine wet ingredients, then add to dry.
- Fold in carrots. Pour into pan.
- Bake for 35-40 minutes. Cool completely.
- For frosting, beat cream cheese, butter, sugar, and vanilla. Frost the cake.
Storing and Preserving: Store in the fridge for up to 5 days or freeze the unfrosted cake for 3 months.
Common Mistakes and Troubleshooting:
- Don’t overmix the batter.
- Cool completely before frosting.
- Avoid overbaking.
FAQs:
- Can I use whole wheat flour? Yes, but it may be denser.
- Can I skip nuts? Yes, they’re optional.
- How to reduce frosting sweetness? Reduce powdered sugar or add salt.
- Can I add pineapple? Yes, but reduce oil.
- Why did my cake sink? Likely underbaked or overmixed.
Conclusion: Carrot cake is simple yet satisfying, perfect for any occasion. Enjoy baking and sharing this classic treat with those you love!