Dessert

Classic Carrot Cake

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 5 min
Porcje: 12
Trudność: Średni
Na porcję: 647 kcal

Wegetariański

Informacja o alergenach: może zawierać jaja, gluten, mleko, orzechy i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

Cake

2 szklankaall-purpose flour, sifted
1,5 szklankagranulated sugar
2 łyżeczkabaking soda
1,5 łyżeczkaground cinnamon
1 łyżeczkasalt
1 szklankavegetable oil
4 szt.large egg
3 szklankacarrot, finely grated
1 szklankawalnut, chopped(opcjonalnie)

Frosting

225 gcream cheese, softened to room temperature
0,5 szklankaunsalted butter, softened to room temperature
2 szklankapowdered sugar, sifted
1 łyżeczkavanilla extract

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

47%Ocena

Kalorie: 646,9kcal
Białko: 7,2g
Węglowodany: 66g
Tłuszcz: 40,8g
Błonnik: 2,2g
Cukry: 46,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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