The Ultimate Carrot Cake is perfect for everything from birthdays to morning tea. No matter what the occasion, this recipe is bound to impress.
Why Carrot Cake?
Carrot cake often gets a bad rap as a “healthy” dessert, but let’s get real—it’s all about balance. The carrots add a lovely sweetness, moisture, and a nutritional boost, making you feel a bit better about indulging yourself. Plus, it’s a fun way to sneak veggies into your day!
The Ultimate Carrot Cake Ingredients Breakdown
Vegetable Oil
First off, we start with vegetable oil. Why oil, you ask? Well, it keeps the cake moist and tender, ensuring that every bite is rich and satisfying. Unlike butter, which can make cakes a bit denser, oil gives us that light, fluffy texture we all love.
Eggs
Next up, eggs are essential for binding everything together. They provide structure and stability, creating that perfect crumb. Plus, eggs add richness and a slight flavour that complements all the spices beautifully.
Light Brown Sugar
I love using light brown sugar for this recipe because it adds a gentle caramel flavour that perfectly complements the earthy notes of the carrots and spices. It also helps to keep the cake moist. Who doesn’t want a cake that stays fresh longer, right?
Caster Sugar
Caster Sugar is known for its fine texture which allows it to dissolve quickly into the batter. This results in a more uniform mixture, leading to a lighter and more delicate cookie.
Vanilla Extract
A splash of vanilla extract is a game-changer! It enriches the cake’s overall flavour and harmonises all the ingredients. It’s my secret weapon for elevating the taste profile to new heights.
Plain Flour
For a sturdy base, I turn to plain flour. It’s simple, effective, and provides a great canvas for all those other amazing flavours to shine through. Plus, it gives the cake the structure it needs without overpowering the wonderful taste of the carrots.
Baking Powder and Baking Soda
Let’s not forget the leavening agents! Baking powder and baking soda work together to create a light and airy cake. They help the cake rise beautifully while keeping it soft and fluffy.
Cinnamon, Allspice, and Cloves
Ah, the spices! A blend of cinnamon, allspice, and cloves creates that quintessential warm and cozy flavour. Each spice adds its own unique touch, making the cake feel like a warm hug on a plate. It’s a perfect way to spice up any occasion!
Salt
Now, you might wonder why I add salt when making a sweet cake. The answer is simple: it enhances all the flavours! Just a pinch helps to balance the sweetness and bring out the essence of each ingredient.
Grated Carrot
The star of the show! Grated carrots not only add natural sweetness but also contribute moisture and a lovely texture. They almost melt into the cake, making each bite a flavour burst.
Toasted Walnuts
To finish off this delicious masterpiece, I like to add toasted walnuts. They lend a satisfying crunch and a delightful richness that complements the moist texture of the cake. Plus, nuts are always a hit when added to cookies and cakes! Sprinkle them onto my Easy Cream Cheese Frosting.
So there you have it! Each ingredient in my favourite carrot cake serves a purpose, harmonising together to create a slice of heaven. I hope you find as much joy in baking this cake as I do. Whether it’s for a celebration or just because you’re craving something delicious, this recipe is sure to impress!
A Few Tips
Grating Carrots
Grate carrots finely so you don’t end up with chewy chunks!
Bake Even Layers
To ensure even baking, try to make sure the batter in each pan is as equal as possible by using your kitchen scales.
Storage
Carrot cake will stay fresh in the fridge for 3 days. Just keep it in an airtight container.
Ingredients
175ml vegetable oil
3 large eggs
200g light brown sugar
100g caster sugar
1 tsp vanilla extract
300g plain flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves
1/2 tsp salt
100g finely grated carrot
75g lightly toasted walnut pieces. Plus optional extra for decorating.
Directions
Preheat the oven to 175ºC. Grease two 8-inch round cake pans and line the bottoms of the pans with parchment paper.
Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour (this will help extract the most colour).
Add this to the wet mixture and stir until evenly blended (the batter will be wet). Stir in the walnut pieces, if using.
Divide this between the 2 pans and bake the cakes for 30 to 35 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cakes for 30 minutes in their pans, then turn out onto a cooling rack to cool completely.
To assemble the cake, place one layer onto a plate or platter. Use an off-set spatula to spread the top with a generous layer of “Easy Cream Cheese Frosting”, then place the second cake on top. Frost the top and sides of the cakes, and if you have a turntable, you can use your spatula to create swirls in the frosting. Sprinkle a few walnut pieces on the top of the cake as garnish, or press the walnut pieces onto the sides of the cake.
The cake will keep, refrigerated, for up to 3 days.
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