Carrot cake has been a family favorite for years, and now I’m going to offer my secret recipe—so easy that I make it at least three times a week! Served with a delectable cream cheese icing, this tender cake brings together the natural sweetness of carrots with the savory warmth of spices and the satisfying crunch of walnuts. Whether you’re an expert baker or just starting out, this dessert recipe will quickly become a go-to.
A Quick Background on Carrot Cake
During the Middle Ages, when sugar and other sweeteners were more costly and rare, carrot cake was born. Desserts would often have carrots on hand as a natural sweetness. Modern carrot cake first became famous in the 1960s and has since become a beloved traditional comfort dish for people all over the globe.
Baking Ingredients:
- 3 large eggs
- 175 grams (approximately 3/4 cup) granulated sugar
- 180 grams (1 and 1/2 cups) vegetable oil
- 200 grams (2 cups) all-purpose flour
- Zest of 1 orange
- 200 grams (about 2 cups) chopped carrots
- 100 grams (about 1 cup) salted walnuts, plus more for garnish
- 10 grams (about 2 teaspoons) baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
For the Cream Cheese Icing:
- 200–250 grams (7–9 oz) cream cheese, at room temperature
- 50-65 grams (1/2 to 2/3 cup) powdered sugar
Instructions:
- Preheat the Oven: Heat the oven to 180°C (350°F). Line a 26×12 cm (10×5 inch) loaf pan with parchment paper.
- Prepare the Ingredients: Shred the carrots using a food processor or box grater. Zest the orange carefully to avoid the bitter white pith. Finely chop the walnuts.
- Mix the Wet Ingredients: In a large bowl, whisk together the sugar and eggs until smooth and slightly frothy. Gradually drizzle in the vegetable oil while whisking to keep the mixture airy.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, salt, and spices. This ensures even distribution of leavening agents and flavors.
- Mix Everything Together: Fold the grated carrots, orange zest, and chopped walnuts into the egg mixture. Gently stir in the dry ingredients until just combined—be careful not to overmix!
- Bake the Cake: Pour the batter into the prepared loaf pan and level the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Icing: While the cake bakes, combine the cream cheese and powdered sugar in a medium bowl. Mix until smooth, adjusting sweetness to taste.
- Cool the Cake: Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Frost the Cake: Once the cake has cooled to room temperature, spread the cream cheese frosting on top. Create swirls and peaks for a beautiful presentation, and sprinkle extra chopped walnuts for garnish.
Nutrition Facts (per serving, based on 10 servings):
- Calories: 350
- Total Fat: 22 grams
- Saturated Fat: 6 grams
- Cholesterol: 70 milligrams
- Sodium: 180 milligrams
- Total Carbohydrates: 35 grams
- Dietary Fiber: 2 grams
- Sugars: 20 grams
- Protein: 6 grams
Tips for the Best Carrot Cake:
- Use freshly grated carrots for the best moisture and texture.
- Accurately measure flour for consistent results.
- Ensure cream cheese and eggs are at room temperature for smoother mixing.
- Do not overmix when combining wet and dry ingredients; this will keep your cake light and fluffy.
- If the icing is too thick, add a splash of milk to reach your desired consistency.
Enjoy making this delightful carrot cake, and may it become a cherished favorite in your home too!
