Indulge in the delightful flavors of a homemade carrot cake, a timeless classic that’s both moist and flavorful. Follow this simple recipe to create a decadent treat that’s perfect for any occasion.
Ingredients:
- 2 cups All-Purpose Flour
- 1 cup white sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 2 cups finely grated carrots
- 2 large eggs
- 1/2 cup buttermilk
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tsp vanilla
- 1 tsp ginger powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup raisins (optional)
- 3/4 cup chopped walnuts
Directions:
- Preheat the oven to 170 Degrees Celsius.
- In a large bowl, combine vegetable oil, white sugar, and brown sugar. Beat until the mixture is light and fluffy.
- Mix in the eggs one at a time until well incorporated. Add buttermilk and vanilla extract, and mix until smooth.
- Sift in the all-purpose flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, and ginger powder. Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in the grated carrots, chopped walnuts, and raisins (if using) until evenly distributed throughout the batter.
- Line 2 baking pans with parchment paper. Divide the batter equally between the two pans.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Baking time may vary depending on your oven.
- Allow the cakes to cool completely in the pans before removing them.
Tips:
- For added moisture, consider soaking the raisins in warm water or rum before adding them to the batter.
- Be careful not to overmix the batter, as this can result in a dense cake.
- Grate the carrots finely for a smoother texture in the cake.
- Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
Conclusion:
With its blend of warm spices and sweet carrots, this homemade carrot cake is sure to delight your taste buds. Whether it’s for a special occasion or a simple indulgence, this recipe promises a moist and flavorful treat that’s bound to become a favorite.
- Can I substitute the buttermilk in the recipe?
- Yes, if you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 5-10 minutes before using it in the recipe.
- Can I omit the raisins and walnuts from the carrot cake?
- Absolutely! The raisins and walnuts add texture and flavor to the cake, but you can omit them if you prefer a simpler carrot cake or if you have allergies to nuts. The cake will still turn out delicious without them.
- How should I store the carrot cake?
- Once the carrot cake has cooled completely, store it in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best taste and texture.
- Can I make this carrot cake recipe into cupcakes?
- Yes, you can easily adapt this recipe to make carrot cake cupcakes. Simply line a cupcake pan with paper liners and fill each liner about 2/3 full with the batter. Bake at the same temperature for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool before frosting as desired.