DessertSnack

Carrot Cake

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

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.

Een origineel recept van Forkin

Totale tijd: 2 uur
Porties: 12
Moeilijkheid: Makkelijk
Per portie: 486 kcal

Allergeneninformatie: kan eieren, gluten, noten en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

250 gall-purpose flour
200 glight brown sugar, packed
100 ggranulated sugar
1,5 tlbaking powder
1 tlbaking soda
2 tlground cinnamon
0,5 tlsalt
0,5 tlground ginger
0,5 tlground nutmeg
3 stlarge egg
240 mlneutral oil, e.g. canola or vegetable
2 tlvanilla extract
330 gcarrot, coarsely grated
150 graisin(optioneel)
120 gwalnut, chopped(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

56%Score

Calorieën: 486,2kcal
Eiwit: 5,9g
Koolhydraten: 55,5g
Vet: 28,2g
Vezels: 2,8g
Suiker: 33,8g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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