Dessert

Classic Carrot Cake

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

Een origineel recept van Forkin

Totale tijd: 2 uur 5 min
Porties: 12
Moeilijkheid: Gemiddeld
Per portie: 647 kcal

Vegetarisch

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

Mise-en-place

Ingrediënten

Cake

2 kopjeall-purpose flour, sifted
1,5 kopjegranulated sugar
2 tlbaking soda
1,5 tlground cinnamon
1 tlsalt
1 kopjevegetable oil
4 stlarge egg
3 kopjecarrot, finely grated
1 kopjewalnut, chopped(optioneel)

Frosting

225 gcream cheese, softened to room temperature
0,5 kopjeunsalted butter, softened to room temperature
2 kopjepowdered sugar, sifted
1 tlvanilla extract

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

47%Score

Calorieën: 646,9kcal
Eiwit: 7,2g
Koolhydraten: 66g
Vet: 40,8g
Vezels: 2,2g
Suiker: 46,8g

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

Goed bewaren

Bewaren

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

Opwarmen

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