Carrot Cake
There's a certain magic that happens when you take a bite of adeliciously moist, sweet, and slightly spiced carrot cake. Your taste buds aretreated to an orchestra of flavors, and somehow, you convince yourself thatit's somewhat healthy (because, hey, it's got carrots in it). This beloveddessert has roots dating back to the medieval ages, a popularity that spansacross the globe, and surprisingly, some nutritional benefits too! Let's time travel to medieval Europe.
Servings: 8
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple drained
- 1/2 cup chopped walnuts optional
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Method
Preparing the Cake:
- Start by preheating your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the vegetable oil and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing well until fully combined.
- Stir in the grated carrots, crushed pineapple, and walnuts (if using). Mix until they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan. Bake for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Preparing the Frosting:
- In a large bowl, beat the softened butter and cream cheese until it is smooth and creamy.
- Gradually add in the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can also frost the sides if you prefer.
- Slice the cake into squares or rectangles and serve. Enjoy the moist, sweet taste of homemade carrot cake!
Notes
Nutritional Value
Calories: 500-600
Protein: 6-7g
Carbohydrates: 70-80g
Dietary Fiber: 2-3g
Sugars: 50-60g
Fat: 25-30g
Saturated Fat: 10-12g
Cholesterol: 85-95mg
Sodium: 300-400mg Variations
Vegan or Gluten-Free: For dietary restrictions, you can make a vegan carrot cake by replacing the eggs with applesauce or a mashed banana and using a vegan cream cheese substitute for the frosting. For a gluten-free version, use a gluten-free flour blend. Add More Nuts: If you enjoy a bit of crunch in your carrot cake, consider adding in more nuts. Pecans or almonds could be a great addition. Just chop them up and add them into the batter. Add Dried Fruit: Raisins, currants, or even chopped dates or dried cranberries can lend additional sweetness and texture to the cake. Add Spices: For an added warming effect, introduce spices like nutmeg, cloves, or ginger to your carrot cake. Try Different Frostings: While cream cheese frosting is a classic choice for carrot cake, you might try experimenting with other types. A buttercream or white chocolate frosting could be a delightful twist. Make it Tropical: Substitute the walnuts with macadamia nuts and add shredded coconut to the batter for a tropical spin on the traditional carrot cake.
Protein: 6-7g
Carbohydrates: 70-80g
Dietary Fiber: 2-3g
Sugars: 50-60g
Fat: 25-30g
Saturated Fat: 10-12g
Cholesterol: 85-95mg
Sodium: 300-400mg Variations
Vegan or Gluten-Free: For dietary restrictions, you can make a vegan carrot cake by replacing the eggs with applesauce or a mashed banana and using a vegan cream cheese substitute for the frosting. For a gluten-free version, use a gluten-free flour blend. Add More Nuts: If you enjoy a bit of crunch in your carrot cake, consider adding in more nuts. Pecans or almonds could be a great addition. Just chop them up and add them into the batter. Add Dried Fruit: Raisins, currants, or even chopped dates or dried cranberries can lend additional sweetness and texture to the cake. Add Spices: For an added warming effect, introduce spices like nutmeg, cloves, or ginger to your carrot cake. Try Different Frostings: While cream cheese frosting is a classic choice for carrot cake, you might try experimenting with other types. A buttercream or white chocolate frosting could be a delightful twist. Make it Tropical: Substitute the walnuts with macadamia nuts and add shredded coconut to the batter for a tropical spin on the traditional carrot cake.
Carrot Cake
There's a certain magic that happens when you take a bite of adeliciously moist, sweet, and slightly spiced carrot cake. Your taste buds aretreated to an orchestra of flavors, and somehow, you convince yourself thatit's somewhat healthy (because, hey, it's got carrots in it). This beloveddessert has roots dating back to the medieval ages, a popularity that spansacross the globe, and surprisingly, some nutritional benefits too! Let's time travel to medieval Europe.
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Servings: 8
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple drained
- 1/2 cup chopped walnuts optional
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Method
Preparing the Cake:
- Start by preheating your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the vegetable oil and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing well until fully combined.
- Stir in the grated carrots, crushed pineapple, and walnuts (if using). Mix until they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan. Bake for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Preparing the Frosting:
- In a large bowl, beat the softened butter and cream cheese until it is smooth and creamy.
- Gradually add in the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top. You can also frost the sides if you prefer.
- Slice the cake into squares or rectangles and serve. Enjoy the moist, sweet taste of homemade carrot cake!
Notes
Nutritional Value
Calories: 500-600
Protein: 6-7g
Carbohydrates: 70-80g
Dietary Fiber: 2-3g
Sugars: 50-60g
Fat: 25-30g
Saturated Fat: 10-12g
Cholesterol: 85-95mg
Sodium: 300-400mg Variations
Vegan or Gluten-Free: For dietary restrictions, you can make a vegan carrot cake by replacing the eggs with applesauce or a mashed banana and using a vegan cream cheese substitute for the frosting. For a gluten-free version, use a gluten-free flour blend. Add More Nuts: If you enjoy a bit of crunch in your carrot cake, consider adding in more nuts. Pecans or almonds could be a great addition. Just chop them up and add them into the batter. Add Dried Fruit: Raisins, currants, or even chopped dates or dried cranberries can lend additional sweetness and texture to the cake. Add Spices: For an added warming effect, introduce spices like nutmeg, cloves, or ginger to your carrot cake. Try Different Frostings: While cream cheese frosting is a classic choice for carrot cake, you might try experimenting with other types. A buttercream or white chocolate frosting could be a delightful twist. Make it Tropical: Substitute the walnuts with macadamia nuts and add shredded coconut to the batter for a tropical spin on the traditional carrot cake.
Protein: 6-7g
Carbohydrates: 70-80g
Dietary Fiber: 2-3g
Sugars: 50-60g
Fat: 25-30g
Saturated Fat: 10-12g
Cholesterol: 85-95mg
Sodium: 300-400mg Variations
Vegan or Gluten-Free: For dietary restrictions, you can make a vegan carrot cake by replacing the eggs with applesauce or a mashed banana and using a vegan cream cheese substitute for the frosting. For a gluten-free version, use a gluten-free flour blend. Add More Nuts: If you enjoy a bit of crunch in your carrot cake, consider adding in more nuts. Pecans or almonds could be a great addition. Just chop them up and add them into the batter. Add Dried Fruit: Raisins, currants, or even chopped dates or dried cranberries can lend additional sweetness and texture to the cake. Add Spices: For an added warming effect, introduce spices like nutmeg, cloves, or ginger to your carrot cake. Try Different Frostings: While cream cheese frosting is a classic choice for carrot cake, you might try experimenting with other types. A buttercream or white chocolate frosting could be a delightful twist. Make it Tropical: Substitute the walnuts with macadamia nuts and add shredded coconut to the batter for a tropical spin on the traditional carrot cake.
