Carrot cake
Carrot cake is a moist dessert combining sweet grated carrots with warm cinnamon and ginger spices, topped with creamy cream cheese frosting and garnished with lemon zest and pistachios. This cake is perfect for celebrations and offers a delightful balance of flavors and textures.
Cook time 60 min
Prep time 20 min
Ingredients:
3 eggs1/2 cup sugar
4 cups carrots
2 cups self-raising flour
1 tsp cinnamon
1 tsp ginger
1/3 cup cream cheese
1/2 cup powdered sugar
2 tsp vanilla extract
2 tbsp lemon zest
2 tbsp pistachio nuts
Carrot cake is a deliciously moist and flavorful dessert that perfectly combines the natural sweetness of carrots with the warm spices of cinnamon and ginger. It is topped with a creamy, tangy cream cheese frosting and garnished with zesty lemon and crunchy pistachio nuts. This cake is not only a treat for the taste buds but also visually appealing, making it a great choice for celebrations and gatherings.
Instructions:
- Wash and peel the carrots.
- Grate the carrots finely and set aside.
- 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.
- In a large mixing bowl, beat the eggs and sugar together until the mixture becomes light and fluffy.
- Gradually add the grated carrots to the egg mixture, folding them in gently until evenly distributed.
- Sift the self-raising flour, ground cinnamon, and ground ginger together in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, folding until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 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 mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Stir in the lemon zest to add a zing of flavor.
- Once the cake has completely cooled, spread the cream cheese frosting evenly over the top.
- Sprinkle the chopped pistachio nuts over the frosting for added texture and flavor.
- Slice the cake and serve. Enjoy your delicious Carrot Cake!
Enjoy your freshly baked carrot cake, a dessert that delights with its rich flavors and moist texture. The combination of spicy undertones, creamy frosting, and nutty crunch will surely make it a favorite among your friends and family. Pair it with a warm beverage for the perfect ending to any meal.
Carrot cake FAQ:
Use a 9-inch (23 cm) round cake pan for this carrot cake. Make sure to grease and flour it or line it with parchment paper to prevent sticking.
Bake the cake for 30-35 minutes. It is done when a skewer inserted into the center comes out clean. The surface should be golden brown and spring back when touched.
Yes, you can substitute self-raising flour with all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each 2 cups of flour used.
Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cake for up to 3 months.
You can use mascarpone cheese or a dairy-free cream cheese alternative in place of cream cheese. Ensure the substitute has a similar texture for the best results.
Tips:
- Grate the carrots finely to ensure they blend well with the cake batter.
- Measure the self-raising flour accurately to avoid a dense cake.
- Let the cake cool completely before applying the cream cheese frosting to prevent it from melting.
- For an extra burst of flavor, toast the pistachio nuts lightly before sprinkling them on top of the cake.
- If you want a nuttier flavor, consider adding a handful of chopped walnuts or pecans into the batter.
Nutrition per serving
10 ServingsCalories 260kcal
Protein 7g
Carbohydrates 45g
Fiber 2.78g
Sugar 20g
Fat 4.71g
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