Carrot cake is not a traditional birthday cake or a cake that one bakes often. But who can resist the sight of a rich and moist cake filled with cream cheese frosting and brightly colored like carrot that can turn any moment into a bigger celebration. It’s almost tough to stop at just one slice since it’s so juicy and flavorful. You’ll want to create a carrot cake from scratch again and again once you understand how simple it is to bake.
This carrot cake is quick to make, simple to prepare, and really tasty. This deliciously flavored carrot cake requires no special equipment or ingredients. Serving a slice of this quick carrot cake dish made using whole-wheat flour and delicious cream cheese frosting is virtually a rite of passage! Add frosting and chopped walnuts or pecans to this basic carrot cake. Serve with a cup of tea at any time of day as a delicious treat.
Why Carrot cake is good for you?
- Carrots are high in vitamins and minerals that are really good for your eyes. Beta-carotene and lycopene are two of these incredible minerals. Both of these minerals are necessary for maintaining the health of your eyes.
- A slice of carrot cake can provide a fifth of our daily need for Vitamin A. This is due to the fact that carrots are one of the best sources of beta-carotene, which the body converts to vitamin A.
- Carrots contain the anticancer compounds falcarinol and falcarindiol. Carrots include beta-carotene, alpha-carotene, and lutein in addition to beta-carotene. Carrot fibers assist to clear up the colon and speed up waste removal.
How can you make a carrot cake more flavorful and moist?
Use freshly grated carrots: To give the cake a fresh texture and flavor add freshly grated carrot to the cake. Pre-grated carrot can be dry and become crunchy after baking which might give the cake a dry texture.
To make it rich and moist: Crushed walnuts and fresh raisins elevate this carrot cake to new heights in terms of flavor intensity and luscious texture. Each ingredient contributes something unique to this recipe for the fluffiest, most luscious, most delectable carrot cake you’ve ever had!
The use of half brown sugar and half granulated sugar, as well as the addition of cinnamon and an additional generous tablespoon of vanilla, all combine to make the ultimate moist and fluffy cake.
Ingredients needed
* 2 cup whole-wheat flour: It is the main base to baking this carrot cake recipe. If you want a gluten-free cake the swap the whole wheat flour with any equal quantity of gluten-free flour
* 1 tsp baking soda: To give the cake a good rise add a pinch of baking soda to the batter.
* 2 tsp cinnamon powder: The cake gets its spice flavor from cinnamon powder
* 1 cup + 4 tbsp vegetable oil: Any vegetable oil will work great. Oil is very important to keep the cake moist and soft. If you want to bake a lighter cake then canola oil works best.
* 1 cup castor sugar & 1 cup brown sugar: Both the sugar add extra moisture to the cake
* 4 eggs: To give the cake a good structure and bind everything together.
* 2 tsp vanilla extract: To add an amazing flavor to the cake
* 3 cup grated carrots: Freshly grated carrots are always a best choice if you want a moist cake. Because canned or pre-grated carrots will give only a chewy texture to the cake as they are already dry.
* 1⁄4 cup crushed walnuts: This is completely optional, if you want to add a nutty taste to your cake then add crushed walnuts or any nuts if your choice.
How to Bake?
Step1
Preheat the oven to 180deg, and line an 8-inch SunBrand round cake mould with parchment paper.
Step2
Whisk together the flour, baking soda, baking powder, seat of orange, and cinnamon powder.
Step 3
In a separate bowl beat the vegetable oil, the sugars, eggs, and vanilla for 5-6minutes.
Step4
Fold in dry ingredients into the wet without over mixing, followed by the grated carrots, and walnuts
Step 5
Transfer the batter into the SunBrand cake mould and bake for 30-35 mins.
Step 6
Let the cake cool down. Now frost it with cream cheese frosting on top of the first cake, then Layer it with second cake, and add more frosting, and walnuts as required.
Extra tips:
- Use parchment paper to line your cake pans. Place a big layer of parchment paper on top of your cake pans. Cut the circles after tracing the bottom of the cake pan with a pencil. Preheat the oven to 350°F and grease the pan and parchment paper. The cakes will not stick if you use parchment paper circles.
- Make it ahead of time. One of the best things about carrot cake is that it improves with time, even after a day. The flavors meld, the wetness lingers, and the cream cheese icing adheres to the layers. It’s awe-inspiringly good! The cake may be made and frosted up to one day ahead of time. Refrigerate it covered until ready to serve, then bring to room temperature if preferred.
- Use carrots that have been freshly shredded. You should grate them yourself.
- Although the cake should be kept in the fridge because it has cream cheese frosting, most bakers are OK with leaving a frosted cake out on the counter for a day or two. The cake can be kept in the refrigerator for 5 to 6 days if refrigerated.
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