The best delicious Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cake recipe today!
Hello my friends, this Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Carrot Cake.
What Makes This Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cake.
Ready to make this Carrot Cake Recipe? Let’s do it!
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1 lb Carrots; peeled and grated
2 1/4 c Flour; (approx -see below)
-(up to 2-1/2)
1 c Oil
2 c Granulated sugar
4 Eggs
2 ts Baking soda
2 ts Baking powder
1 ts Salt
1 ts Vanilla
1 tb Cinnamon; about
2 ts Apple pie spice blend;
-about, or 1/2 tsp each
-ginger, nutmeg, allspice or
-mace, and ground cloves
@ 1/4 c flavorful liquid
-*Note
1 c Raisins or chopped walnuts;
-if desired
NOTE: this varies by what I have on hand, and adds depth to the flavor
rather than being a distinct taste on its own. Among my favorites are OJ,
calvados and cider. I sometimes use a couple at once -cinnamon schnapps and
OJ was a nice combo- and I usually add a couple Tb lemon juice too, to
bring out the other flavors.
Preheat oven 350 degrees. Grease and flour pans -I usually make it in a
large sheet cake pan or in a bundt pan, with the excess as cupcakes or a
small loaf. Mix or sift 2 1/4 c flour with the salt, baking soda and
powder, and spices together in a small bowl (I’m lazy -I don’t bother to
sift them, just stir with a fork to blend evenly). In a separate large
bowl, blend together the oil and sugar. Beat in the eggs, adding each one
separately. Mix in the vanilla and liquid of choice. Add the flour mixture,
beating thoroughly to blend. Mix in the grated carrots. The batter should
be pourable but not thin and runny. To make it so, at this point I usually
have to add a bit more flour, but it depends on the liquid used -some are
thicker than others, and sometimes I’m a bit too generous in pouring. I
wait until after the carrots to adjust the flour, because there’s extra
liquid there too, which can vary by the age of the carrots. Basically you
want the consistancy about like hand lotion. As I said, pourable, but not
thin and runny (sorry, I cook by taste, look and feel more than precise
measurements). Not getting it perfect really only effects baking time and
rising, and this is a heavy, dense cake rather than a light and fluffy one,
so less rising is not a crisis. Stir in raisins and/or nuts, if used (note:
a good variation, if you have the time, involves soaking the raisins in the
flavoring liquid for several hours before using them). Pour into prepared
pan(s) and bake until a knife inserted in the center comes clean. This is
about an hour for the bundt pan, more like 40-45 min for the sheet cake.
Remove from oven and cool on a rack (if using a bundt pan, set pan at an
angle on its side).
Frost with standard cream (yell if you want or need a recipe) cheese
frosting or (my preferrence) a lemon or orange and confectioners’ sugar
glaze
The large quantity of carrots makes this a moist cake, that keeps well. I
usually store it in the frig, wspecially if using the cream cheese
frosting.
Yields
1 Servings
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