Why You’ll Love this Carrot Cake Recipe
If you’re a fan of moist, flavorful cakes, you’re going to love this carrot cake recipe. I can’t get enough of its rich, aromatic spices and the sweetness from the carrots and raisins.
Every bite is a delightful mix of textures, from the tender cake to the chewy raisins. Plus, it’s surprisingly easy to make! This recipe has become a go-to for birthdays and gatherings, and it never fails to impress.
The hint of cinnamon adds warmth, while the creaminess of the icing perfectly balances the cake’s natural sweetness. Trust me, once you try it, you’ll be hooked!
Ingredients of Carrot Cake
When it comes to baking a delicious carrot cake, the ingredients are what make it truly special. You might think that baking is all about the technique, but trust me, the right combination of ingredients really sets the stage for success.
So, let’s explore what you’ll need to whip up this delightful dessert that everyone will be raving about. You might even want to take a picture before it disappears—no promises though!
Here’s what you’ll need for your carrot cake:
- 170 g sugar
- 60 g brown sugar
- 280 g plain flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 115 g butter, melted
- 100 ml milk
- 1 teaspoon vanilla extract
- 230 g finely grated carrots
- 180 g raisins
- 150 g icing sugar
- 3 tablespoons lemon juice
Now, let’s talk about some fun ingredient considerations. For instance, the carrots need to be finely grated; otherwise, you might end up with some awkward, chunky bites that throw off the whole cake vibe.
And speaking of chunks, the raisins add a lovely little surprise when you take a bite, so don’t skip those—they’re like little flavor bombs! If you’re feeling adventurous, you could also toss in some nuts for extra crunch.
Just a heads-up, though—be sure to let anyone who might’ve a nut allergy know. And if you’re looking to cut the sugar a bit, you could experiment with using less sugar or a sugar substitute, but I’d recommend sticking to the recipe at first so you can fully appreciate the flavors.
Happy baking!
How to Make Carrot Cake
Alright, let’s plunge into the delightful world of making carrot cake—trust me, it’s easier than you might think, and the result is so worth it.
First, you’ll want to preheat your oven to 190 degrees Celsius (that’s Gas 5 for those of you who might be using gas). While that’s warming up, grab your trusty 23cm round cake tin and grease it up nicely. No one wants their cake sticking, especially when it’s this good.
Now, in a large mixing bowl, combine 170 g of sugar, 60 g of brown sugar, 280 g of plain flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Seriously, make sure to mix those dry ingredients well—give it a good stir with a fork or a whisk, so everything’s evenly distributed.
Next, add in 115 g of melted butter, 100 ml of milk, and 1 teaspoon of vanilla extract. You’ll want to mix this up until it’s smooth and maybe a little bit glossy. If your batter feels too thick, don’t be shy—add a tablespoon more of milk at a time until it reaches that perfect cake batter consistency.
Now, let’s fold in the stars of the show: 230 g of finely grated carrots and 180 g of raisins. This is where the magic happens. Gently mix them in, being careful not to overwork the batter.
Once it’s all combined, pour the mixture into your prepared tin and spread it evenly. Pop it into the oven for about 55 minutes, but keep a close eye on it. You can check for doneness with a skewer or knife—if it comes out clean, you’re golden. If not, cover it with some tin foil and give it another 10 minutes.
Once it’s baked and cooled for at least 30 minutes, you can remove it from the tin. For those who want to add icing, let it chill in the fridge for about an hour.
Speaking of icing, it’s just a matter of mixing 150 g of icing sugar with 3 tablespoons of lemon juice until you reach your desired consistency.
And there you have it—your very own carrot cake masterpiece. Just try not to eat it all in one sitting, alright?
Carrot Cake Substitutions & Variations
After whipping up that delicious carrot cake, you might be wondering how to customize it to fit your taste or dietary needs.
You can easily swap out ingredients; for instance, try using applesauce instead of butter for a lighter version. If you’re gluten-free, substitute plain flour with almond or coconut flour.
Want to add a twist? Toss in some crushed pineapple or shredded coconut for extra flavor. You can also experiment with spices, like nutmeg or ginger, to elevate the taste.
Don’t forget to replace raisins with chopped nuts or dried cranberries if you prefer! Happy baking!
What to Serve with Carrot Cake
Carrot cake pairs beautifully with a variety of delicious accompaniments that can enhance its flavors.
I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream to balance the cake’s sweetness. A light dusting of powdered sugar adds a lovely touch, while fresh fruit, like berries or citrus slices, brightens the plate.
For a cozy vibe, I sometimes pair it with a warm cup of spiced chai or coffee.
If I’m feeling adventurous, a tangy cream cheese frosting complements the cake’s richness perfectly, making every bite a delightful experience.
Additional Tips & Notes
While baking the carrot cake, I’ve found a few tips that can make the process even smoother.
First, make sure your ingredients are at room temperature for better mixing. If you prefer a moister cake, consider adding a bit of crushed pineapple.
Don’t skip greasing the cake tin—this helps with easy removal. For extra flavor, try adding chopped walnuts or pecans.
When cooling, I let the cake sit in the tin for 10 minutes before transferring it to a wire rack.
Finally, if you want a thicker icing, simply add more icing sugar until you reach your desired consistency.
Enjoy!