The Best Carrot Cake Recipe for Easter day 2024:- If you already have a recipe for carrot cake that has been tried and tested several times, I am here to convince you that this one is superior. My absolutely best recipe for carrot cake is one that is tasty, moist, and topped with the cream cheese frosting that is the fluffiest! I have a problem with carrot cake because I have tried a lot of different kinds, and the majority of them taste about the same thing: oil. Not any of these.
When compared to the majority of them, this one is extremely moist and delicious, yet it contains roughly half as much oil. It has a texture that is light and fluffy, without being dense or gummy, and it is soft and sensitive. It is extremely tasty, with the ideal amount of spice being there. From a scientific point of view, adding additional oil to a cake does not make it more moist (I will elaborate on this further in the piece that follows), and carrot cake contains a lot of elements that make it wet because it contains shredded carrots, which are about 90% water.
The Best Carrot Cake Recipe for Easter day 2024
As a result, I experimented with a variety of variations, including oil-based, butter-based, and a combination of the two. Some were made with pineapple, and others were made with coconut… After much deliberation, I ultimately decided to go with this particular oil-based recipe that emphasises the straightforward flavours of carrots, which are complemented by the ideal combination of spices (no pineapple and no coconut, because pineapple and coconut may sometimes get in the way, and do you always have a can of crushed pineapple in the pantry?).
Not at all). And the component that I keep a secret: maple syrup! Carrots that have been coarsely shredded, yoghurt, and liquid sugars are the sources of moisture in this recipe. Also, if you are interested in making cupcakes, you should check out the recipe that I have for carrot cake cupcakes.
WHY YOU WILL LOVE THIS RECIPE
- Easy to make – this cake is simple and quick to prepare. The most work is grating the carrots.
- Less oil – let’s clear something up: oil does not make cakes moist. Moisture (in the form of liquid) makes things moist. Oil makes things soft and tender which gives the perception of moistness. So many carrot cake recipes have too much oil that it makes the texture gummy and pasty. My cake has just ⅔ cup of oil vs. more than 1 cup that you might find in most recipes.
- Moist carrot cake – this recipe makes a moist carrot cake with a soft texture and stays moist for days without drying out.
- Soft crumb texture – the crumb is tender and fluffy and it’s even soft straight from the fridge.
- Flavorful spice cake – a fragrant blend of cinnamon, nutmeg, ginger and allspice adds such a wonderful flavor.
- Fluffy cream cheese frosting – this frosting! It is incredible. Say goodbye to runny cream cheese frosting – this one is thick and fluffy and actually tastes of tangy cream cheese. It’s not too sweet and you can even pipe it onto the cake.
INGREDIENTS
Cake batter:
- 2 cups 284g all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon each ground allspice, nutmeg and ginger
- 2 cups 240g finely grated carrots (from about 3 medium carrots)
- ⅔ cup 145g packed light brown sugar
- ½ cup 100g granulated sugar
- 3 large eggs at room temperature
- ⅔ cup 160ml sunflower oil
- ½ cup 120ml plain low fat yogurt
- ⅓ cup 80ml pure maple syrup
- ½ cup 50g coarsely chopped walnuts
- ½ cup 70g soaked and drained raisins (optional)
Frosting:
- ½ cup 113g unsalted butter, softened
- 1 ⅔ cups 200g powdered icing sugar, sifted and divided
- 1 block 250g cream cheese, softened
- 1 ½ teaspoon 7ml lemon juice
- ½ teaspoon pure vanilla extract
See Also: Vegetable Egg Foo Young Easiest Recipe Ever
INSTRUCTIONS
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Warm the oven up to 350°F. Grease the sides of two 8-inch round cake pans and line them with parchment paper.If you’re worried about sticking, you can grease the sides of your pans instead of the bottom. I don’t because I like the cake to rise for taller pieces.
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Make the cake mix.Put the flour, baking soda, salt, spices, and baking powder in a medium bowl. Use a whisk to mix the ingredients well.
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Grated carrots, both sugars, and eggs should all be put in a big bowl. Use an electric hand mixer on medium speed to mix the ingredients together. Blend the oil, yoghurt, and maple syrup together until they are well mixed.
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Add half of the flour mixture and mix on low speed until it’s just mixed. Mix on low until just mixed after adding the rest of the dry ingredients. Do not mix too much. If you want to use them, add the walnuts and raisins and fold them in until they are well mixed in.
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Spread the batter out evenly in the pans that have been prepped. Bake for 28 to 32 minutes, or until the top is golden and a skewer stuck in the middle comes out clean. Place the pans on a wire rack to cool for 15 minutes.
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Then, run a knife around the sides of the cakes to loosen them up, and flip them over onto the rack to cool all the way through.
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Get the frosting ready.About two minutes of beating on high speed will make the butter and sugar very smooth and fluffy. Take the soft cream cheese block and cut it into cubes. Then, add one tablespoon at a time and beat until it is
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fully mixed in. The mixture should be thick, fluffy, and pale in colour. Add the vanilla and lemon juice and mix them in. Next, add the last ⅔ cup (80g) of icing sugar and mix it in until the frosting is smooth, fluffy, and very creamy.
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On a plate for serving, put one piece of cake. Give the top about ½-inch of frosting, then spread about 1 cup of frosting on top. Put the second layer on top of the first one and gently press it down to stick. Cover the whole cake with a thin layer. Put it away for 15 minutes. Spread the rest of the frosting out from the top of the cake to the edges and then down the sides again if you want to (I like the “naked” look where you can see the sides of the cake through the frosting). Cut, serve, and have fun!