Dessert

Classic Carrot Cake

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

En original opskrift af Forkin

Tid i alt: 2 t. 5 min.
Portioner: 12
Sværhedsgrad: Mellem
Pr. portion: 647 kcal

Vegetarisk

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

Klargøring

Ingredienser

Cake

2 kopall-purpose flour, sifted
1,5 kopgranulated sugar
2 tsk.baking soda
1,5 tsk.ground cinnamon
1 tsk.salt
1 kopvegetable oil
4 stk.large egg
3 kopcarrot, finely grated
1 kopwalnut, chopped(valgfrit)

Frosting

225 gcream cheese, softened to room temperature
0,5 kopunsalted butter, softened to room temperature
2 koppowdered sugar, sifted
1 tsk.vanilla extract

Udstyr

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

Fremgangsmåde

Trin for trin

1
Preheat your oven to 175°C (350°F). Grease and flour a 23x33cm (9x13 inch) baking pan.
Ca. 5 min.
Kokkens note: 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.
Ca. 3 min.
3
In a separate medium bowl, lightly beat the eggs, then whisk in the vegetable oil until combined.
Ca. 2 min.
4
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix.
Ca. 2 min.
Kokkens note: 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.
Ca. 2 min.
6
Pour the batter into the prepared pan and use the spatula to spread it into an even layer.
Ca. 1 min.
7
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Ca. 40 min.
8
Allow the cake to cool in the pan on a wire rack for 15 minutes.
Ca. 15 min.
Kokkens note: 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.
Ca. 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.
Ca. 3 min.
Kokkens note: 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.
Ca. 4 min.
12
Once the cake is fully cooled, spread the frosting evenly over the top.
Ca. 3 min.
Kokkens note: Frosting a warm cake will cause the frosting to melt and run.

Pr. portion

Næringsindhold

47%Score

Kalorier: 646,9kcal
Protein: 7,2g
Kulhydrat: 66g
Fedt: 40,8g
Kostfibre: 2,2g
Sukker: 46,8g

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

Bevar den gode smag

Opbevaring

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

Genopvarmning

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