DessertSnack

Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 2 h
Yield: 12 portioner
Cuisine: american
Ingredients: 250 g all-purpose flour; 200 g light brown sugar packed; 100 g granulated sugar; 1,5 tsk. baking powder; 1 tsk. baking soda; 2 tsk. ground cinnamon; 0,5 tsk. salt; 0,5 tsk. ground ginger; 0,5 tsk. ground nutmeg; 3 stk. large egg; 240 ml neutral oil e.g. canola or vegetable; 2 tsk. vanilla extract; 330 g carrot coarsely grated; 150 g raisin (valgfrit); 120 g walnut chopped (valgfrit)

A classic, moist carrot cake packed with grated carrots and warm spices. This simple recipe comes together quickly and is perfect for an afternoon snack or celebration dessert. The texture is tender and light, with a balanced sweetness.

En original opskrift af Forkin

Tid i alt: 2 t.
Portioner: 12
Sværhedsgrad: Nem
Pr. portion: 486 kcal

Allergenoplysninger: kan indeholde æg, gluten, nødder, sulfitter og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

250 gall-purpose flour
200 glight brown sugar, packed
100 ggranulated sugar
1,5 tsk.baking powder
1 tsk.baking soda
2 tsk.ground cinnamon
0,5 tsk.salt
0,5 tsk.ground ginger
0,5 tsk.ground nutmeg
3 stk.large egg
240 mlneutral oil, e.g. canola or vegetable
2 tsk.vanilla extract
330 gcarrot, coarsely grated
150 graisin(valgfrit)
120 gwalnut, chopped(valgfrit)

Udstyr

baking pan · box grater · large bowl · spatula · wire rack · medium bowl · whisk · oven

Fremgangsmåde

Trin for trin

1
Preheat your oven to 175°C (350°F). Grease and flour a 23x33 cm (9x13 inch) baking pan.
Ca. 5 min.
Kokkens note: For easy removal, you can line the bottom of the pan with parchment paper after greasing it.
2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, ground ginger, and ground nutmeg.
Ca. 3 min.
Kokkens note: Whisking the dry ingredients ensures the leaveners and spices are evenly distributed, which helps the cake rise evenly.
3
In a separate medium bowl, whisk together the light brown sugar, granulated sugar, and neutral oil until well combined.
Ca. 2 min.
4
Add the eggs to the sugar-oil mixture one at a time, whisking well after each addition until the mixture is smooth.
Ca. 3 min.
5
Stir the vanilla extract into the wet ingredients.
Ca. 1 min.
6
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix.
Ca. 2 min.
Kokkens note: A few streaks of flour are okay; they will disappear when you fold in the other ingredients.
7
Gently fold in the grated carrots until they are evenly distributed throughout the batter.
Ca. 2 min.
8
If using, fold in the optional raisins and chopped walnuts.
Ca. 1 min.
Kokkens note: Tossing the raisins and walnuts in a spoonful of flour before adding them can help prevent them from sinking to the bottom of the cake.
9
Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.
Ca. 1 min.
10
Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
Ca. 40 min.
11
Let the cake cool completely in the pan on a wire rack before slicing and serving.
Ca. 1 t.
Kokkens note: Cooling completely is essential for the cake to set properly and to prevent it from crumbling when you slice it.

Pr. portion

Næringsindhold

56%Score

Kalorier: 486,2kcal
Protein: 5,9g
Kulhydrat: 55,5g
Fedt: 28,2g
Kostfibre: 2,8g
Sukker: 33,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Genopvarmning

Best served at room temperature; if refrigerated, let a slice sit out for 30 minutes before serving.