Why You’ll Love This Carrot Cake Recipe
When you take a bite of this carrot cake, you’ll instantly understand why it’s a favorite among dessert lovers. The moist, tender crumb wrapped around the rich flavors creates a delightful experience.
I love how the natural sweetness of carrots pairs perfectly with the warm spices, making each slice a comforting treat. Plus, the hidden bursts of raisins add a delightful chewiness that elevates every mouthful.
Whether it’s a special occasion or just a craving, this cake brings joy with every bite. Trust me; once you try it, you’ll be hooked and enthusiastic to share it with everyone you know!
Ingredients of Carrot Cake
When it comes to baking a delicious carrot cake, having the right ingredients is key. Trust me, you don’t want to skimp on any of these. Each ingredient plays a role in creating that mouthwatering flavor and texture we all love.
So, gather your supplies, roll up your sleeves, and let’s immerse ourselves in what you’ll need to whip up this delightful treat. Don’t worry; it’s simpler than it sounds, and you’ll have a glorious cake to share—or keep all to yourself (no judgment here).
Here’s what you’ll need for the perfect 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 melted butter
- 100 ml milk (you can use soya milk if you prefer)
- 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 those ingredients for a moment. You might be wondering why we need both white sugar and brown sugar. Well, the brown sugar adds a hint of caramel-like depth to the cake, while the white sugar gives it that classic sweetness we crave.
And don’t skimp on the cinnamon; it’s the warm hug in every bite. As for the carrots, the fresher, the better! Freshly grated carrots will give you that lovely moisture and sweetness you want.
Also, if you’re not a fan of raisins, feel free to swap them out for chopped walnuts or pecans. Just remember, the key to a great carrot cake is balancing those flavors, so have fun with it!
How to Make Carrot Cake
Making a carrot cake might sound intimidating at first, but once you get started, you’ll find it’s a delightful process. Let’s break down the steps together.
First things first, preheat your oven to 190°C (that’s Gas 5 for those of us who still cling to the old ways). While that’s warming up, take a moment to grease a 23cm round cake tin. You want to make sure your cake slides right out when it’s ready, so don’t skip this step.
Now, in a 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. Give it a good mix with a fork or a whisk. It’s like a mini workout, and hey, think of it as a warm-up for the baking ahead.
Next, add in 115 g of melted butter, 100 ml of milk (feel free to use soya milk if that’s your jam), and 1 teaspoon of vanilla extract. Stir everything together until it’s smooth and combined—don’t worry if it looks a bit lumpy; that’s just the flour getting cozy with the wet ingredients.
Once your batter is ready, gently fold in 230 g of finely grated carrots and 180 g of raisins. Now, you might feel tempted to eat the batter straight from the bowl (and who could blame you?), but resist the urge. Instead, spread that beautiful mixture into your prepared tin and pop it into the oven.
Bake for about 55 minutes, but keep an eye on it. About halfway through, you can do the skewer test. 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 done, let it cool for at least 30 minutes before removing it from the tin. If you’re planning to ice it, give it a chill in the fridge for an hour.
While it cools, whip up a simple lemon icing by mixing 150 g of icing sugar with 3 tablespoons of lemon juice until you reach your desired consistency.
And there you have it—a lovely carrot cake ready to be enjoyed. Just remember, it’s perfectly fine to have a slice (or two) all to yourself.
Carrot Cake Substitutions & Variations
After mastering the classic carrot cake recipe, you might want to explore some fun substitutions and variations to make it your own.
For a healthier twist, I sometimes swap half the flour for whole wheat or almond flour. You can also replace sugar with applesauce or honey for natural sweetness.
If you love nuts, try adding walnuts or pecans for crunch. For a tropical flair, shredded coconut or crushed pineapple works wonders.
Don’t forget to experiment with spices like nutmeg or ginger! Each variation brings a unique touch, and it’s all about finding what delights your taste buds.
Enjoy!
What to Serve with Carrot Cake
While enjoying a slice of carrot cake, I often think about what to serve alongside it to elevate the experience. A dollop of whipped cream adds a light, airy touch that complements the cake’s rich flavors.
For a nutty crunch, I love pairing it with toasted walnuts or pecans. Sometimes, I’ll serve a scoop of vanilla ice cream, which melts slightly and creates a delicious contrast. A cup of spiced chai or fragrant herbal tea also enhances the moment beautifully.
Each of these options brings out the cake’s warm spices and sweetness, making every bite even more delightful.
Additional Tips & Notes
To guarantee your carrot cake turns out perfectly, I recommend measuring your ingredients accurately and prepping your baking tools in advance.
Don’t skip on sifting the flour and spices; it really helps with even mixing. If you prefer a moister cake, consider adding crushed pineapple or unsweetened applesauce. For extra flavor, try using freshly grated nutmeg in addition to cinnamon.
When icing, make sure the cake is completely cool to prevent melting.
Finally, if you have leftovers, store them in an airtight container in the fridge to keep it fresh for days. Enjoy your baking adventure!