Indulge in the irresistible moistness and comforting spice of our homemade carrot cake, a recipe perfected for the ultimate baking experience. This isn't your average, dry carrot cake; we've crafted a recipe that balances the sweetness of carrots with warming cinnamon, nutmeg, and a hint of ginger, all enveloped in a tender crumb that melts in your mouth. Forget store-bought versions – this recipe guarantees a supremely flavorful and satisfying treat, perfect for any occasion, from casual weeknight desserts to celebratory gatherings. The rich cream cheese frosting adds the perfect finishing touch, complementing the cake's warm spices beautifully.
This recipe prioritizes simplicity and delivers exceptional results, even for novice bakers. We've broken down each step with clear instructions and helpful tips, ensuring a stress-free baking journey from start to finish. Ready to create the most delicious carrot cake you've ever tasted? Let's dive into the step-by-step process!
Tools Needed
- Oven
- Rectangular baking mold (34.5cm x 24cm)
- Baking paper
- Grater
- Whisk
- Toothpick
- Egg beater
Ingredients
- Carrots: 400g
- All-purpose flour (or cake flour for a fluffier cake)
- Baking powder: 2 tsp
- Cinnamon powder: 1 tsp
- Sugar
- Salt: 1/3 tsp
- Oil (soybean or sunflower): 300ml
- Eggs: 4
- Unsalted butter: 100g
- Cream cheese: 150g
- Powdered sugar: 200g
- Orange: 1
- Vanilla essence: 1 tsp
Step-by-Step Instructions
Step 1. Preparing the Cake Batter
- Preheat oven to 180°C (356°F) with top and bottom heat, no fan.
- Grate 400g of carrots.
- In a bowl, combine flour, baking powder, cinnamon powder, and salt.
- In another bowl, whisk together eggs and sugar until light and fluffy.
- Gradually add oil to the egg mixture, mixing well.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots.
- Pour batter into a greased and parchment-lined baking mold.
Step 2. Baking and Cooling the Cake
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the mold before inverting it onto a wire rack.
Step 3. Making the Cream Cheese Frosting
- Beat softened butter, cream cheese, powdered sugar, orange zest, orange juice, and vanilla extract until smooth and creamy.
Step 4. Frosting and Decorating
- Frost the cooled cake.
- Garnish with carrot shavings and mint leaves.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For a fluffier cake, use cake flour instead of all-purpose flour.
- Don't overmix the batter, as this can result in a tough cake.
- Use a large baking mold (at least 30cm x 25cm) to prevent the cake from becoming too tall.
- Let the butter soften to room temperature before making the frosting to prevent it from melting.
- Don't overbeat the frosting, or it will become too fluffy.
Nutrition
- N/A
FAQs
1. How do I keep my carrot cake moist?
Use oil instead of all butter for extra moisture. Don't overbake – check for doneness with a toothpick. Store properly in an airtight container at room temperature or in the refrigerator.
2. Can I substitute ingredients in this recipe?
Yes! You can use different oils (e.g., coconut oil), swap spices to your preference, and experiment with different types of nuts or raisins. For the frosting, you can use a different type of cream cheese or even make a simple glaze.
This Super Moist Carrot Cake recipe delivers a deliciously tender and flavorful experience, perfect for sharing with friends and family. The combination of spices and moist texture makes it a crowd-pleaser, guaranteed to become a new favorite. Now go forth and bake this irresistible cake – you won't regret it!