Introduction
Carrot cake has been a beloved dessert for generations. Its origins trace back to medieval carrot puddings, and over the centuries, it has evolved into a rich, moist cake often topped with luscious cream cheese frosting. The combination of sweet carrots and spices like cinnamon, nutmeg, and ginger gives this cake its distinctive flavor. One of my favorite memories is baking this cake with my grandmother—her kitchen filled with the wonderful aroma of fresh-baked cake, making every moment special.
Ingredients
For this homemade Carrot Cake, you’ll need the following ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts (optional)
Optional Substitutions:
- For a gluten-free version, use gluten-free flour.
- Substitute coconut sugar for granulated sugar to lower the glycemic index.
- Replace walnuts with raisins for a nut-free option.
How to Make Carrot Cake
Follow these simple steps to create this delicious cake:
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: Add vegetable oil and eggs to the dry ingredients, and mix until well combined.
- Add the Good Stuff: Stir in grated carrots, crushed pineapple, vanilla extract, and walnuts (if using).
- Divide the Batter: Evenly divide the batter between the prepared cake pans.
- Bake: Place the pans in the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready!
- Cool: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
- Frost: Once completely cooled, frost with your favorite cream cheese frosting.
Helpful Tips for the Perfect Carrot Cake
- Grate Carrots Finely: For a smooth, tender texture, make sure to grate your carrots finely.
- Room Temperature Eggs: Using room temperature eggs helps the batter mix more evenly, resulting in a lighter cake.
- Flavor Boost: For an extra pop of flavor, consider adding a teaspoon of orange zest to the batter.
- Quick Grating: If you have a food processor, it will make quick work of grating the carrots and mixing the batter.
Serving Suggestions
This Carrot Cake is perfect on its own, but if you want to elevate it further, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a hot cup of coffee or a cold glass of milk for a truly indulgent treat.
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Carbohydrates: 58g
- Protein: 5g
- Fat: 23g
- Saturated Fat: 5g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 350mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 38g
- Vitamin A: 5000 IU
- Vitamin C: 3mg
- Calcium: 50mg
- Iron: 1.5mg
Thanks to the carrots, this cake is rich in Vitamin A, which supports eye health. The walnuts contribute healthy fats and protein, making it a treat you can feel good about indulging in.
Storage and Leftovers
- Refrigerate: Store the cake in an airtight container in the fridge for up to 5 days.
- Reheat: If you want a warm slice, microwave individual pieces for about 15 seconds.
Frequently Asked Questions (FAQs)
Can I make this cake vegan?
Yes! Substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use dairy-free frosting.
What can I use instead of pineapple?
If you’re not a fan of pineapple, applesauce is a great substitute that keeps the cake moist.
Why did my cake turn out dense?
Overmixing the batter can result in a dense cake. Be sure to mix just until combined to avoid this.