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.

  • 25 Apr 2025
  • Cook time 60 min
  • Prep time 20 min
  • 12 Servings
  • 12 Ingredients

Carrot cake

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.

Ingredients:

3/4 cup olive oil
180g
1/2 cup brown sugar
120g
1/2 cup maple syrup
120g
3 eggs
150g
1/2 tsp vanilla extract
2g
1 cup self-raising flour
150g
1/2 cup all-purpose white wheat flour
60g
1 tsp baking soda
5g
1 tsp cinnamon
3g
2 carrots
120g
1/2 cup powdered sugar
80g
1 cup cream cheese
230g

Instructions:

1. Preheat Oven:
- 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.
2. Prepare the Wet Ingredients:
- 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.
3. Mix the Dry Ingredients:
- In a separate bowl, sift together the self-raising flour, all-purpose white wheat flour, baking soda, and ground cinnamon.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to ensure a tender cake.
5. Fold in Carrots:
- Gently fold in the grated carrots until they are evenly distributed throughout the batter.
6. Bake the Cake:
- 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.
7. Prepare the Frosting:
- 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.
8. Frost the Cake:
- Once the cake has completely cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
9. Serve:
- 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 Facts
Serving Size100 grams
Energy
Calories 190kcal9%
Protein
Protein 5g4%
Carbohydrates
Carbohydrates 33g9%
Fiber 0.94g2%
Sugar 18g18%
Fat
Fat 20g23%
Saturated 4.28g14%
Cholesterol 60mg-
Vitamins
Vitamin A 140ug15%
Choline 45mg9%
Vitamin B1 0.08mg6%
Vitamin B2 0.10mg7%
Vitamin B3 0.42mg3%
Vitamin B6 0.04mg2%
Vitamin B9 18ug5%
Vitamin B12 0.30ug13%
Vitamin C 0.60mg1%
Vitamin E 0.26mg2%
Vitamin K 1.70ug1%
Minerals
Calcium, Ca 50mg4%
Copper, Cu 0.05mg6%
Iron, Fe 0.57mg5%
Magnesium, Mg 12mg3%
Phosphorus, P 80mg6%
Potassium, K 140mg4%
Selenium, Se 8ug15%
Sodium, Na 210mg14%
Zinc, Zn 0.50mg5%
Water
Water 33g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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