Ingredients for Carrot Cake
For the Cake:
- All-Purpose Flour: 2 cups
- Granulated Sugar: 1 cup
- Brown Sugar: ½ cup
- Baking Powder: 2 teaspoons
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Ground Cinnamon: 2 teaspoons
- Ground Nutmeg: ½ teaspoon
- Vegetable Oil: ½ cup
- Unsweetened Applesauce: ½ cup
- Eggs: 3 large
- Vanilla Extract: 2 teaspoons
- Carrots: 2 cups, grated
- Chopped Walnuts or Pecans: ½ cup (optional)
- Raisins: ½ cup (optional)
For the Cream Cheese Frosting:
- Cream Cheese: 8 ounces, softened
- Unsalted Butter: ½ cup, softened
- Powdered Sugar: 2 cups
- Vanilla Extract: 1 teaspoon
Step-by-Step Instructions
Preparing the Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In another bowl, beat together vegetable oil, applesauce, eggs, and vanilla extract until smooth.
- Mix Dry and Wet Ingredients: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Fold in grated carrots, nuts, and raisins (if using).
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Preparing the Frosting:
- Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract.
Assembling the Cake:
- Layer the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
- Add the Second Layer: Place the second cake layer on top and frost the top and sides of the cake evenly.
- Decorate: Optionally, garnish with additional chopped nuts or grated carrot.
Nutritional Information (Per Slice)
Here’s the approximate nutritional breakdown for one slice of carrot cake (serves 12):
- Calories: 350 kcal
- Protein: 5 g
- Carbohydrates: 45 g
- Sugar: 30 g
- Fat: 16 g
- Saturated Fat: 6 g
- Cholesterol: 55 mg
- Fiber: 2 g
- Vitamin A: 50% of the daily recommended value
- Calcium: 8% of the daily recommended value
Note: Nutritional values may vary based on the specific ingredients and portion sizes used.
Tips for the Best Carrot Cake
- Use Fresh Carrots: Grate the carrots just before mixing for the best texture and flavour.
- Don’t Overmix: Mix the batter until just combined to avoid a dense cake.
- Add Extra Flavour: Enhance the cake with a pinch of ground ginger or cardamom.
- Chill Before Serving: Refrigerate the frosted cake for 30 minutes for cleaner slices.
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