Dessert

Classic Carrot Cake

Name: Classic Carrot Cake
Prep time: 25 min
Cook time: 40 min
Total time: 2 h 5 min
Yield: 12 racions
Cuisine: american
Ingredients: 2 tassa all-purpose flour sifted; 1,5 tassa granulated sugar; 2 ct baking soda; 1,5 ct ground cinnamon; 1 ct salt; 1 tassa vegetable oil; 4 u large egg; 3 tassa carrot finely grated; 1 tassa walnut chopped (opcional); 225 g cream cheese softened to room temperature; 0,5 tassa unsalted butter softened to room temperature; 2 tassa powdered sugar sifted; 1 ct vanilla extract

A wonderfully moist and tender carrot cake, spiced with a hint of cinnamon. This recipe is straightforward to prepare and can also be made with grated zucchini for a different twist. It's finished with a simple, tangy cream cheese frosting.

Una recepta original de Forkin

Temps total: 2 h 5 min
Racions: 12
Dificultat: Mitjana
Per ració: 647 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir ous, gluten, llet, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

Cake

2 tassaall-purpose flour, sifted
1,5 tassagranulated sugar
2 ctbaking soda
1,5 ctground cinnamon
1 ctsalt
1 tassavegetable oil
4 ularge egg
3 tassacarrot, finely grated
1 tassawalnut, chopped(opcional)

Frosting

225 gcream cheese, softened to room temperature
0,5 tassaunsalted butter, softened to room temperature
2 tassapowdered sugar, sifted
1 ctvanilla extract

Estris

23x33cm baking pan · large bowl · spatula · electric mixer · medium bowl · whisk · oven · wire cooling rack

Elaboració

Pas a pas

1
Preheat your oven to 175°C (350°F). Grease and flour a 23x33cm (9x13 inch) baking pan.
Uns 5 min
Nota de cuina: Using baking spray with flour can make this step quicker.
2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt.
Uns 3 min
3
In a separate medium bowl, lightly beat the eggs, then whisk in the vegetable oil until combined.
Uns 2 min
4
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix.
Uns 2 min
Nota de cuina: A few small lumps of flour are okay; overmixing can make the cake tough.
5
Gently fold in the grated carrots, followed by the chopped walnuts if you are using them.
Uns 2 min
6
Pour the batter into the prepared pan and use the spatula to spread it into an even layer.
Uns 1 min
7
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Uns 40 min
8
Allow the cake to cool in the pan on a wire rack for 15 minutes.
Uns 15 min
Nota de cuina: This initial cooling period helps the cake set and makes it easier to remove from the pan.
9
Carefully invert the cake onto the wire rack and let it cool completely to room temperature.
Uns 45 min
10
While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and unsalted butter with an electric mixer until smooth.
Uns 3 min
Nota de cuina: Ensure the butter and cream cheese are truly at room temperature for a lump-free frosting.
11
Gradually add the powdered sugar and beat on low speed until incorporated, then increase to medium-high until light and fluffy. Mix in the vanilla extract.
Uns 4 min
12
Once the cake is fully cooled, spread the frosting evenly over the top.
Uns 3 min
Nota de cuina: Frosting a warm cake will cause the frosting to melt and run.

Per ració

Nutrició

47%Puntuació

Calories: 646,9kcal
Proteïnes: 7,2g
Hidrats de carboni: 66g
Greixos: 40,8g
Fibra: 2,2g
Sucre: 46,8g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store the frosted cake in an airtight container in the refrigerator.

Com reescalfar-ho

For the best flavor and texture, let the cake sit at room temperature for 30 minutes before serving.