DessertSnack

Granola Carrot Cake

Name: Granola Carrot Cake
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: american
Ingredients: 113 g unsalted butter softened to room temperature; 165 g light brown sugar packed; 2 pcs large egg; 1 tsp vanilla extract; 220 g carrot peeled and finely grated; 180 g all-purpose flour; 0.5 tsp baking soda; 0.5 tsp baking powder; 0.5 tsp salt; 1 tsp ground cinnamon; 0.5 tsp ground nutmeg; 100 g granola

A wonderfully moist carrot cake with the surprising texture and nutty flavor of granola. This simple cake is warmly spiced with cinnamon and nutmeg, making it a comforting and rustic treat for any occasion.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 8
Difficulty: Easy
Per serving: 357 kcal

Vegetarian

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

Mise en place

Ingredients

113 gunsalted butter, softened to room temperature
165 glight brown sugar, packed
2 pcslarge egg
1 tspvanilla extract
220 gcarrot, peeled and finely grated
180 gall-purpose flour
0.5 tspbaking soda
0.5 tspbaking powder
0.5 tspsalt
1 tspground cinnamon
0.5 tspground nutmeg
100 ggranola

Equipment

8-inch round cake pan · large bowl · spatula · wire rack · electric mixer · medium bowl · whisk · oven

The method

Step by step

1
Preheat your oven to 175°C (350°F) and grease and flour an 8-inch round cake pan.
About 5 min
Cook’s note: You can also line the bottom of the pan with parchment paper for easier removal.
2
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
About 2 min
3
In a separate medium bowl, use an electric mixer to cream the softened unsalted butter and light brown sugar until the mixture is light and fluffy.
About 3 min
Cook’s note: If you don't have an electric mixer, you can do this by hand with a whisk or wooden spoon; it will just take more effort.
4
Beat the eggs into the butter mixture one at a time, mixing well after each addition.
About 2 min
5
Stir the vanilla extract and grated carrots into the wet mixture until evenly distributed.
About 1 min
6
Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until just combined.
About 2 min
Cook’s note: Be careful not to overmix, as this can make the cake tough.
7
Gently fold in the granola.
About 1 min
8
Pour the finished batter into the prepared cake pan and use a spatula to spread it into an even layer.
About 1 min
9
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
About 35 min
10
Let the cake cool in the pan on a wire rack for 10 minutes before carefully inverting it onto the rack.
About 10 min
11
Allow the cake to cool completely on the wire rack before frosting or serving.
About 50 min
Cook’s note: Ensuring the cake is fully cool prevents any frosting from melting.

Per serving

Nutrition

41%Score

Calories: 356.6kcal
Protein: 5.6g
Carbs: 48.3g
Fat: 15.8g
Fibre: 2.5g
Sugar: 25.8g

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 3 days or in the refrigerator for up to 5 days.

Reheating

Best served at room temperature.