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Imagine the aroma of freshly baked carrot cake wafting through your kitchen, a delightful blend of spices and sweetness that makes your home feel warm and inviting. This carrot cake recipe is a cherished favorite, handed down from a dear friend’s mother over two decades ago. It’s been a go-to for special occasions and those moments when you just need a comforting treat.
Why You’ll Love This Recipe
This carrot cake is moist, flavorful, and perfectly spiced with cinnamon and nutmeg. The addition of pecans provides a satisfying crunch, while the cream cheese frosting adds a creamy, tangy finish. It’s a classic dessert that’s sure to impress both family and friends.
Kitchen Equipment You’ll Need
- 2 8 or 9-inch cake pans (20 or 23 cm)
- Mixing bowls (one large, one medium, one small)
- Electric mixer
- Wooden spoon
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 2 cups flour (250 grams)
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 2 cups sugar (400 grams)
- 1 1/4 cups vegetable oil (250 grams)
- 4 large eggs (room temperature, remove from fridge 30-45 minutes before using)
- 3 cups shredded carrots (approximately 3 large or 5 medium)
- 1/2 cup pecans (63 grams)
For the Frosting:
- 1/2 cup butter (softened)
- 5 ounces cream cheese (140 grams)
- 5 cups powdered sugar (600 grams)
- 1/2 teaspoon vanilla
- 1/4 cup half and half cream (60 grams)
Extras:
- 1/2 cup chopped pecans (63 grams)
Instructions
Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease and flour two 8 or 9-inch cake pans.
In a small bowl, combine all the dry ingredients except for the sugar, carrots, and pecans.
In a large bowl, beat the oil and sugar together for 1 minute. Add the eggs and beat for another minute. Gradually add the dry ingredient mixture, beating for an additional minute. Stir in the shredded carrots and 1/2 cup of chopped pecans (if desired) with a wooden spoon.
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for approximately 30-35 minutes. Check for doneness using a toothpick; if it comes out with a few crumbs or dry, the cake is ready. Allow the cakes to cool before removing them from the pans.
For the Frosting
In a medium bowl, beat the butter and cream cheese on medium-high speed until creamy, about 1 minute. Reduce the speed to medium and add the powdered sugar, one cup at a time, beating well after each addition. Add the salt, half and half, and vanilla, and beat until fluffy, about 3 minutes.
Once the cakes have completely cooled, spread the frosting evenly over them. Top with additional chopped pecans if desired. Enjoy!
Tips for Success
- Make sure your eggs are at room temperature for a better blend with the oil and sugar.
- Don’t overmix the batter once you add the carrots and pecans to keep the cake light and fluffy.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Additional Tips and Variations
- Add raisins or shredded coconut for extra texture and flavor.
- For a zesty twist, add a teaspoon of orange zest to the frosting.
Nutritional Highlights (Per Serving)
- Calories: Approximately 450
- Fat: 22g
- Carbohydrates: 60g
- Protein: 5g
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance and frost them the next day.
How should I store the carrot cake? Store the cake in an airtight container in the refrigerator for up to four days.
Can I freeze the carrot cake? Yes, freeze the unfrosted cake layers wrapped in plastic wrap and aluminum foil for up to three months. Thaw them overnight in the refrigerator before frosting.
Conclusion
This carrot cake is an absolute crowd-pleaser, perfect for any occasion or just because. I encourage you to try it out and share your thoughts and experiences. Happy baking!
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