Carrot cake
This moist carrot cake features a blend of olive oil, brown sugar, and maple syrup, enriched with fresh grated carrots and warm spices. Topped with a creamy frosting, it's perfect for any occasion.
Cook time 60 min
Prep time 20 min
Ingredients:
3/4 cup olive oil1/2 cup brown sugar
1/2 cup maple syrup
3 eggs
1/2 tsp vanilla extract
1 cup self-raising flour
1/2 cup all-purpose white wheat flour
1 tsp baking soda
1 tsp cinnamon
2 carrots
1/2 cup powdered sugar
1 cup cream cheese
Carrot cake is a classic dessert known for its moist texture and rich flavor, often topped with a delightful cream cheese frosting. This recipe combines olive oil, brown sugar, and maple syrup for sweetness, while a blend of flours and spices enhance the cake's depth. Perfect for special occasions or just a simple treat, this carrot cake is sure to impress.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the olive oil, brown sugar, and maple syrup until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, sift together the self-raising flour, all-purpose white wheat flour, baking soda, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to ensure a tender cake.
- Gently fold in the grated carrots until they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese until smooth.
- Gradually add the powdered sugar, beating until the frosting is light and fluffy.
- Once the cake has completely cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
- Slice the carrot cake and enjoy!
Your carrot cake should now be perfectly baked, moist, and aromatic. The simple cream cheese frosting adds a tangy contrast to the sweet and spiced cake. Enjoy a slice with a hot cup of tea or coffee, and savor the delicious flavors you’ve created!
Carrot cake FAQ:
Bake the carrot cake in a preheated oven at 350°F (175°C) for about 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
This recipe is best baked in a 9-inch (23 cm) round cake pan. You can also use parchment paper to line the pan for easier removal.
Yes, you can substitute olive oil with other vegetable oils such as canola or sunflower oil. However, the flavor may differ slightly.
Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months; thaw it in the refrigerator before serving.
If your carrot cake turns out too dense, it may be due to over-mixing the batter or using too much flour. Mix the wet and dry ingredients just until combined and avoid packing the flour.
Cooking Tips:
- Grate the carrots finely.: Finely grated carrots blend better into the batter, resulting in a more evenly textured cake.
- Use room temperature ingredients.: Room temperature eggs and cream cheese mix more smoothly, ensuring a more consistent batter and a creamier frosting.
- Test for doneness with a toothpick.: Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is done.
- Do not overmix the batter.: Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
- Cool the cake completely before frosting.: If the cake is still warm, the frosting will melt, creating a mess. Ensure the cake is fully cooled for a neat and attractive finish.
Nutrition Facts
12 ServingsCalories 190kcal
Protein 5g
Carbohydrates 33g
Fiber 0.94g
Sugar 18g
Fat 20g
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