Carrot cake is a delicious, classic dessert that has been enjoyed for generations. It is a moist, light cake that is usually made with grated carrots, cinnamon, nutmeg, and sometimes raisins or walnuts. It is often frosted with cream cheese or butter cream frosting, but can also be enjoyed without frosting. It is a popular dessert for celebrations such as birthdays, special occasions, and holidays.
Carrot cake has its origins in Medieval Europe, where the carrot was used as a sweetener in cakes. Carrot cakes were popular in Germany, the Netherlands, and England during this time. It wasn’t until the mid-19th century that carrot cake became popular in the United States. The popularity of the dessert has grown over time, and it is now a favorite in many countries.
When making carrot cake, it is important to use fresh carrots, as they provide the best flavor and texture. The carrots should be grated into small pieces, then mixed with butter, sugar, eggs, flour, baking powder, and spices like cinnamon and nutmeg. The ingredients should be mixed together until everything is thoroughly combined. The cake can then be poured into a greased and floured pan and baked at 350 degrees Fahrenheit for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake has cooled, it can be frosted with cream cheese or butter cream frosting. Other popular toppings for carrot cake include chopped nuts, shredded coconut, or raisins. The cake can also be decorated with flowers or other decorations.
Carrot cake can be served as a dessert or as a snack. It can be enjoyed alone or with a cup of tea or coffee. It is also a popular option for potlucks and other gatherings.
No matter how you enjoy it, carrot cake is a classic dessert that is sure to please. With its moist texture and sweet taste, it is a favorite among both children and adults. So why not try making carrot cake the next time you’re looking for something special to bring to a party or gathering? You’ll be sure to make a lasting impression!
1. Carrot Cake
For the cakes:
2 1/2 cups all-purpose flour, plus more for dusting pans
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. coarse salt
1/2 tsp. ground ginger
1/4 tsp. nutmeg
3 sticks unsalted butter, at room temperature, plus more for pans
1 cup brown sugar, packed
1/2 cup sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
1/2 cup water
1 lb. carrots, 8-10 medium carrots, peeled and shredded, about 2 3/4 cups
2 cups pecans, divided (1 cup finely chopped, 1 cup coarsely chopped)
- Preheat the oven to 350 degrees and butter 2 9-inch round cake pans. Fit the bottom of the pans with parchment rounds, then butter and flour the parchment lined pans, tapping out the excess flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg.
- In the bowl of an electric mixer, beat the butter and sugars together on medium speed until pale and fluffy, about 3 minutes. Add in eggs, one at a time, beating well after each addition. Scrape down the bowl and beat on medium speed for 3 minutes.
- Add in vanilla, water, and carrot and beat until well combined, scraping down bowl as needed. With the mixer on a low speed, slowly add in the flour mixture and then the finely chopped pecans.
- Divide the batter evenly between the two pans and bake until golden brown and a tester comes out clean, about 30 minutes. Cool in pans on wire rack for 15 minutes then run a sharp knife around the edge of the pans and remove cakes from pan. Cool cakes on wire rack completely.
- To frost the cakes, trim the top of one cake and spread 1 cup of cream cheese frosting on the cut side of the cake. Top with second cake and frost completely. Carefully press coarsely chopped pecans onto the sides of the cake. Cover and refrigerate for at least 1 hour before serving.
For the cream cheese frosting:
2 packages (16 oz.) cream cheese, at room temperature
2 tsp. vanilla extract
2 sticks unsalted butter, cut into small pieces & at room temperature
2 lbs. powdered sugar
- In the bowl of an electric mixer, beat cream cheese and vanilla on medium speed until creamy. Slowly add in butter and mix until well combined.
- On a low speed, slowly add in powdered sugar and beat until fluffy and smooth.
Yum!