Classic Carrot Cake

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材料

作り方

手順

1. 1

   Preheat your oven to 175°C (350°F). Grease and flour a 23x33cm (9x13 inch) baking pan.

   約5 分

   調理のヒント： Using baking spray with flour can make this step quicker.

2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt.

   約3 分

3. 3

   In a separate medium bowl, lightly beat the eggs, then whisk in the vegetable oil until combined.

   約2 分

4. 4

   Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix.

   約2 分

   調理のヒント： A few small lumps of flour are okay; overmixing can make the cake tough.

5. 5

   Gently fold in the grated carrots, followed by the chopped walnuts if you are using them.

   約2 分

6. 6

   Pour the batter into the prepared pan and use the spatula to spread it into an even layer.

   約1 分

7. 7

   Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.

   約40 分

8. 8

   Allow the cake to cool in the pan on a wire rack for 15 minutes.

   約15 分

   調理のヒント： This initial cooling period helps the cake set and makes it easier to remove from the pan.

9. 9

   Carefully invert the cake onto the wire rack and let it cool completely to room temperature.

   約45 分

10. 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.

    約3 分

    調理のヒント： Ensure the butter and cream cheese are truly at room temperature for a lump-free frosting.

11. 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.

    約4 分

12. 12

    Once the cake is fully cooled, spread the frosting evenly over the top.

    約3 分

    調理のヒント： Frosting a warm cake will cause the frosting to melt and run.