is there anything better than a steaming cup of tea and a slice of cake? we think not. this classic combination becomes even more enjoyable when you make a moist and delicious cake using the best carrot cake recipe and pair it with your favourite tea from teapigs.
we’ll make it easier for you with our foolproof recipe and some tips. the combination will help you make the most wonderful and moist-in-the-middle cake from scratch. there are a lot of recipes out there, but this is probably the best carrot cake recipe to get started. it’s easy and gives you all the details you need, to make the cake successfully.
What is carrot cake?
carrot cake is a moist cake made with grated carrots mixed into the batter. common ingredients of this batter include flour, sugar, eggs, oil and baking powder. some carrot cake recipes also include pecans for an interesting texture and spices like cinnamon, cloves and nutmeg for a warming flavour.
and, of course, the finishing touch includes a layer of tangy and creamy cheese frosting, which complements the cake’s sweet flavour. this unique taste and texture have been instrumental in its rising popularity globally.
How to make carrot cake?
unleash your inner baker with this self-explanatory and easy carrot cake recipe. just follow the straightforward steps and watch this cake become your new favourite.
Total Servings:-
16 slices
Preparation Time:-
20 Minutes
Cooking Times:-
45 minutes
Nutritional Value:-
703 calories, 40g fat, 82g carbs, 6g protein
Recipe Category:-
dessert
Cuisine:-
western
equipment
- large mixing bowl
- medium mixing bowl
- electric mixer
- two 9-inch round cake pans
- measuring cups and spoons
-
large spatula
Ingredients:
cake
- 4 large eggs
- 3 cups of grated peeled carrots, 4-5 medium carrots
- 3 cups of all-purpose flour
- 1 cup milk
- 1 tsp white vinegar
- ¾ tsp fine sea salt
- 2 tsp baking soda
- 2 tsp of ground cinnamon
- 440g can of pineapple (crushed)
- 1 cup of canola or other vegetable oil
- 2 cups of brown sugar
- ¾ cup of coarsely chopped pecans or walnuts
- 250 gm of cream cheese (room temperature)
- 300 gm butter (unsalted)
- 1 tsp vanilla extract
- 5 cups of powdered sugar
notes on some of the ingredients of this carrot cake recipe
- oil: we use oil instead of butter because oil makes the cake super moist and tender. that's because oil has pure fat, unlike butter, which has water and milk solids. when water evaporates the cake becomes a bit drier.
- vinegar: it might sound strange, but some vinegar in a carrot cake recipe does wonders. its reaction with baking soda releases carbon dioxide gas which helps the cake rise and become light and fluffy.
- crushed pineapple: some of the best carrot cake recipes include pineapple, as it adds some sweetness and extra moisture to the cake (this is explained later).
Instructions:
Let's get baking this tasty carrot cake recipe!
making the cake layers:
- prepare the oven and pans: kick off this easy carrot cake recipe by preheating your oven to 180°c, greasing 2 cake pans and lining them with baking paper. make sure you grease the sides as well.
- prepare the pineapple and carrots: grab the pineapple can, drain the juice into a separate container and let the crushed pineapple be in the can. you’ll need it in a bit. now peel and grate the carrots. remember to hold each carrot perpendicular to the grater to get short strands. avoid long ones, as they may end up as chewy chunks.
- prepare the dry mixture: grab a mixing bowl and add to it the following dry ingredients of the easy carrot cake recipe – flour, salt, cinnamon powder and baking soda.
-
prepare the wet mixture: now get hold of another mixing bowl and add milk, vinegar, sugar, oil and eggs. remember not to add all the eggs at once – add them one by one and keep whisking between each addition. once that’s done, add the grated carrot, pecans and crushed pineapple to the bowl. you can also add 3-4 tablespoons of the pineapple juice you reserved earlier. why do we have that in our recipe? that’s because pineapple and its juice have enzymes that make your cake tender by breaking down proteins. that helps you get a moist cake.
stir all the ingredients in the bowl to combine them. also, ensure that the sugar is fully dissolved.
- combine the dry and wet mixtures: grab the bowl with dry ingredients and use a large spatula to transfer the content into the mixing bowl with wet ingredients. stir gently until you get a smooth batter. now pour the batter into the two pans that you prepared at the start of the recipe. bake them for 30-35 minutes. to check if they are done, look out for their golden tops. you can even do the toothpick test to ensure they’re done. just insert one into the centre of a cake and pull it out gently – if it’s clean, the cake is done, else continue baking until fully cooked. let the cakes cool completely in the pans or on a cooling rack before frosting.
finishing touch with cheese frosting:
- prepare cheese and butter: soften up the cream cheese and butter at room temperature. then add them, along with vanilla, to the bowl of a stand mixer. if you use a handheld mixer, transfer them to any mixing bowl and beat them together at medium speed until the ingredients are smooth. this should take about a minute. Next, add the icing sugar in small amounts and mix it well each time. keep going until the frosting is light and fluffy – this can take about 2-3 minutes if you mix them at high speed. it’s usually better to let the frosting chill before applying it to the cake.
- frosting the layers: use a bread knife to slice off a thin layer from the top of the cakes to create a flat surface. alternatively, you can flip the cakes upside down for a flat surface without cutting. now place one cake layer on a serving plate and cover the top with a layer of frosting. top with the second cake layer and spread the rest of the frosting over the top and sides.
some secret tips to bake moist carrot cake recipe
- grate the carrots properly: for the best texture in your cake, finely grate the carrots. holding the carrot at 90 degrees against the smallest holes on your grater will ensure finely grated carrots. the result? they’ll bake evenly into the cake, creating a moist and tender crumb. coarsely grated carrots can remain chewy and undercooked.
- use oil instead of butter: oil is a better choice for a tender and moist carrot cake. the reason behind this is the water and milk solids in butter. they can evaporate during baking and make the cake dry. however, that’s not the case with oil. since it’s pure fat, it retains moisture within the cake and prevents dryness.
- avoid overmixing the wet and dry mixtures. overmixing is a frequent reason for dense and tough cakes. that’s because it leads to overproduction of gluten – a protein that can make the cake tough. so, instead of overmixing, just combine them.
What does carrot cake taste like?
If you aren't convinced yet by the tasty and easy carrot cake recipe above and need a little sensory motivation, let us transport you to a cosy cafe (picture the cafe from Friends) with a steamy mug of tea and a delicious carrot cake that tastes like…
This one might surprise you, but carrot cake doesn't taste like a carrot! Not in the traditional sense anyway; instead, all of the sweetness and goodness from the carrot is blended with a warm spice profile and a moist and tender cake texture. The carrots add natural moisture to the carrot cake recipe, making it a very soft and moist cake. The cheese frosting effortlessly blends tangy and creamy, creating the perfect complement to the cake. Now, time to enjoy your wonderful carrot cake alongside our Earl Grey cake recipe… ahh, the perfect combination.
Here are some secret tips for baking a moist carrot cake recipe
Although following the above easy carrot cake recipe will get you 90% of the way there, we do have a few additional secret tips to ensure your carrot cake has a moist consistency.
Grate carrots finely: The more finely you grate the carrots, the more they will evenly distribute across the cake, bringing moisture with them!
Stick to oil over butter: Oil helps create the much-desired moist texture of a well-made carrot cake; using butter can result in a drier finish, so we recommend giving the butter a miss for this recipe.
Only mix until combined: It's tempting to overmix when you are in the kitchen, perhaps dressed in your apron and chef's hat, but overmixing can lead to a tougher cake. It's best to gently mix the ingredients until they are combined and then stop.
Keep an eye on your cake in the oven: Nobody likes a burnt cake, but even slight overbaking can dry out your cake, so keep an eye out for the signs that it’s finished and pull it out as soon as it's ready!
Okay, we will let you get cooking the very best carrot cake recipe; best of luck and please, save us a slice! Alternatively, if you are looking for further inspiration in the kitchen, maybe next time, mix it up with our cinnamon tea cake recipe.
serving suggestions
even if you've nailed the best carrot cake recipe, don't stop there! make the experience truly outstanding by complementing your creation with a perfect pairing.
- pair it with tea. a steaming cup of tea or coffee and a slice of this cake is a classic combo for a reason. pick your favourite one (maybe the bold and smoky earl grey tea) and enjoy it with a slice of cake.
- make a cake and ice cream combo. if you prefer a cold combination with your cake, you’ll enjoy combining it with vanilla ice cream.
- serve it with greek yoghurt. enjoy your arvo tea with some greek yoghurt and carrot cake.
conclusion
there you have it – a comprehensive guide to creating the perfect carrot cake. this easy carrot cake recipe, combined with our expert tips, will make you a pro at baking an outstanding, moist carrot dessert.
but it doesn’t leave you high and dry when it comes to serving – it provides pairing ideas to make it more enjoyable. that’s all there’s to it! all that remains is for you to get the ingredients and test run this easy carrot cake recipe.
faqs on carrot cake
q. what are the ingredients in a carrot cake?
a. carrot cake usually has the following ingredients – grated carrots, flour, eggs, oil, baking powder and cinnamon. some carrot cake recipes also add crushed pineapple, nuts like pecans or walnuts and vanilla extract. the cake is usually topped with a cream cheese frosting.
q. why is butter not used in carrot cake?
a. butter is often replaced with oil in carrot cake recipes to enhance the moisture and tenderness of the cake. since oil is pure fat, it helps retain moisture better than butter, which contains water and milk solids that can evaporate during baking.
q. is carrot cake healthier than regular cake?
a. carrot cake can be considered healthier than regular cake as it includes carrots, which add fibre and nutrients. however, it's not necessarily healthy due to its high sugar and calorie content.
q. how fine to grate carrots for carrot cake?
a. for carrot cake recipes, grate the carrots finely using the smallest holes on your grater. additionally, the carrot must be held perpendicular to the grater to get shorter strands. finely grated carrots are better for a tender cake without chewy chunks.
