DessertSnack

Carrot Cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 2 h
Yield: 12 servings
Cuisine: american
Ingredients: 250 g all-purpose flour; 200 g light brown sugar packed; 100 g granulated sugar; 1.5 tsp baking powder; 1 tsp baking soda; 2 tsp ground cinnamon; 0.5 tsp salt; 0.5 tsp ground ginger; 0.5 tsp ground nutmeg; 3 pcs large egg; 240 ml neutral oil e.g. canola or vegetable; 2 tsp vanilla extract; 330 g carrot coarsely grated; 150 g raisin (optional); 120 g walnut chopped (optional)

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.

An original recipe by Forkin

Total time: 2 hr
Serves: 12
Difficulty: Easy
Per serving: 486 kcal

Allergen information: may contain eggs, gluten, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gall-purpose flour
200 glight brown sugar, packed
100 ggranulated sugar
1.5 tspbaking powder
1 tspbaking soda
2 tspground cinnamon
0.5 tspsalt
0.5 tspground ginger
0.5 tspground nutmeg
3 pcslarge egg
240 mlneutral oil, e.g. canola or vegetable
2 tspvanilla extract
330 gcarrot, coarsely grated
150 graisin(optional)
120 gwalnut, chopped(optional)

Equipment

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

The method

Step by step

1
Preheat your oven to 175°C (350°F). Grease and flour a 23x33 cm (9x13 inch) baking pan.
About 5 min
Cook’s 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.
About 3 min
Cook’s 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.
About 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.
About 3 min
5
Stir the vanilla extract into the wet ingredients.
About 1 min
6
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix.
About 2 min
Cook’s 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.
About 2 min
8
If using, fold in the optional raisins and chopped walnuts.
About 1 min
Cook’s 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.
About 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.
About 40 min
11
Let the cake cool completely in the pan on a wire rack before slicing and serving.
About 1 hr
Cook’s note: Cooling completely is essential for the cake to set properly and to prevent it from crumbling when you slice it.

Per serving

Nutrition

56%Score

Calories: 486.2kcal
Protein: 5.9g
Carbs: 55.5g
Fat: 28.2g
Fibre: 2.8g
Sugar: 33.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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