Carrot cake
Indulge in this moist and flavorful carrot cake recipe, combining the sweetness of brown sugar and maple syrup with a hint of cinnamon. Made with fresh carrots, olive oil, and a blend of flours, this cake is perfect for any occasion. Topped with a luscious cream cheese frosting, it's a delicious treat everyone will love.
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!
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.
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!
Nutrition per serving
12 ServingsCalories 190kcal
Protein 5g
Carbohydrates 33g
Fiber 0.94g
Sugar 18g
Fat 20g
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