Carrot Cake

zoethepastrysmith
May 25, 2020
3 min read

Carrot Cake is such a classic dessert, and a favourite for many of my friends. I developed this recipe for a close friend's wedding last year, and I think it has a perfect balance of spices and sweetness. Of course it pairs wonderfully with a cream cheese icing, but this recipe is more than capable of standing alone, as a loaf or a bundt cake.

Carrot Cake Recipe

Ingredients:

2 cups Flour

2 tsp Baking Soda

1 tsp Salt

1 ½ tsp Cinnamon

1 tsp Nutmeg

1 tsp Allspice

1 ¼ cup Vegetable Oil

1 cup Sugar

1 cup Brown Sugar

1 tsp Vanilla

4 Eggs

3 cups Grated Carrot

1 cup Walnuts (optional)

3 x 6” cake pans

2 x 8” cake pans

Directions:

Preheat oven to 325℉
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and allspice.
In a large bowl, whisk the vegetable oil with white sugar and brown sugar until everything is incorporated.
Whisk in the eggs and vanilla.
Stir in the grated carrot.
Stir the dry ingredients into the wet, in two stages.
Stir in the walnuts.
Prepare your cake pans with non-stick cooking spray on the sides, and parchment paper on the bottom.
Pour the batter evenly into the two pans. The cakes will rise to about 1 ½ times the batter
Bake at 325℉ for 25 - 35 minutes, until a toothpick inserted in the cake comes out clean, and the top of the cake springs back when gently pressed. The 8” cakes should bake more quickly than 6” cakes, so make sure you check on them after 25 minutes.
Allow to cool about 30 minutes in the pans, then remove and bring to room temperature. Wrap and refrigerate for up to a few days.

Step-by-Step Instructions

Gather your ingredients: Flour, baking soda, salt, cinnamon, nutmeg, allspice, white sugar, brown sugar, vegetable oil, vanilla, eggs, carrots, and walnuts (nuts are optional)

Preheat your oven to 325℉

Peel your carrots,

And grate them until you have 3 cups of shredded carrot.

Into a medium bowl, measure 2 cups of flour,

2 tsp baking soda,

1 tsp salt,

1½ tsp cinnamon,

1 tsp nutmeg,

and 1 tsp allspice.

Whisk the dry ingredients together.

In a large bowl, measure 1 cup of white sugar,

1 cup of brown sugar,

and 1¼ cups of vegetable oil.

Whisk together to combine.

Add 4 eggs,

and whisk.

Add 1 tsp vanilla, and whisk to combine.

Pour in 3 cups of grated carrot.

Stir together.

Mix in the dry ingredients in two stages, and stir in the walnuts, if using.

All ingredients should be combined, and the batter should have a consistent texture.

Line your baking pans with parchment on the bottom, and non-stick cooking spray on the sides. Pour the batter evenly into the three 6" pans, or two 8" pans.

Bake at 325℉ for 25 - 35 minutes. The cakes are done when a toothpick inserted comes out clean, and the cakes spring back when gently pressed.

Cool in the pans for about 30 minutes, then remove from the pans, and cool to room temperature. You can ice them the same day, as long as they are completely cooled, or wrap and refrigerate for up to a week.