Easy carrot cake
This easy carrot cake combines the sweetness of brown sugar and maple syrup with warm cinnamon, resulting in a moist and flavorful dessert. Topped with cream cheese frosting, it's perfect for any occasion.
Cook time 0 min
Prep time 25 min
Ingredients:
1/2 cup brown sugar1/2 cup maple syrup
3/4 cup olive oil
3 eggs
1/2 tsp vanilla extract
1 cup self-raising flour
1 tsp baking soda
1 tsp cinnamon
2 carrots
2 cups sugar
1 cup cream cheese
1/2 cup powdered sugar
Easy carrot cake is a delightful twist on the traditional carrot cake, perfect for festive occasions or any time you want to treat yourself to a moist and flavorful dessert. This recipe combines the rich sweetness of brown sugar and maple syrup with the warm spices of cinnamon and the creamy tang of cream cheese frosting. Follow the steps below to create this delicious cake that will surely impress your family and friends.
Instructions:
In a large mixing bowl, combine the brown sugar, maple syrup, and olive oil. Mix well.
2. Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the self-raising flour, baking soda, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Peel and grate the carrots. Fold the grated carrots into the batter.
Pour the batter into the prepared pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
Slice and serve the Reindeer Carrot Cake. Enjoy!
Your Easy carrot cake is now ready to serve! With its moist texture, delightful sweetness, and creamy frosting, this cake is a crowd-pleaser that's perfect for any celebration or gathering. Enjoy a slice with a cup of coffee or tea, and relish in the compliments from your loved ones.
Easy carrot cake FAQ:
For this recipe, a 9-inch round cake pan is recommended. You can also use an 8-inch pan for taller layers, but adjust the baking time as needed.
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. This should take about 30-35 minutes of baking.
Yes, you can substitute olive oil with vegetable oil, canola oil, or melted coconut oil for a different flavor profile, but the texture will remain similar.
To store leftover carrot cake, cover it with plastic wrap or keep it in an airtight container. It can be kept in the refrigerator for about 5-7 days.
You can use whole wheat flour, but you'll need to add a leavening agent like baking powder or soda, as self-raising flour contains these. Use 1 cup of whole wheat flour plus 1 tsp of baking powder.
Tips:
- Grate the carrots finely to ensure they integrate well into the batter and provide an even texture.
- Make sure to use room temperature cream cheese for the frosting to ensure smooth mixing.
- Feel free to add nuts, such as walnuts or pecans, to the batter for added crunch and flavor.
- Let the cake cool completely before frosting to avoid melting the cream cheese frosting.
- For an extra festive touch, decorate the cake with edible reindeer decorations or a sprinkle of cinnamon.
Nutrition per serving
8 ServingsCalories 480kcal
Protein 7g
Carbohydrates 100g
Fiber 1.18g
Sugar 80g
Fat 30g
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