Moist Carrot Cake ( You can make carrot muffins with this recipe, too)
Hi, Today I am going to make carrot cake. It’s one of the most popular cakes in the United States and U.K. First I will make carrot cake and cream cheese frosting. It’s classic moist carrot cake, which is perfect for holidays like Christmas.
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Moist Carrot Cake Recipe
For 8 persons, or a rectangular pan of 11×9 inch (28×22 cm)
Prep time: 40 min
Cooking time: 45 to 55 min
- 1 1/4 cups + 1 tablespoon all-purpose flour (150 g)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon quatre-épices, or allspice *
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4.2 oz carrot, grated (120 g)
- 1 orange, zest only (optional)
- 1/2 cup soft dark brown sugar (100 g), or light brown or caster sugar
- 1/2 cup vegetable oil (120 ml)
- 2 eggs, medium-sized
- 1/2 cup walnut, roughly chopped (60 g)
- 2 tablespoons raisins (1 oz; 28 g)
For cream cheese frosting:
- 1/3 cup + 1 tablespoon unsalted butter, at room-temperature (3.2 oz; 90 g)
- 1 cup confectioner’s sugar (120 g)
- 5 oz cream cheese, softened (142 g)
- 1 lemon, zest only (optional)*
* Please be careful about amount of each ingredient. It is converted from metric (gram) measurement to cup-measurement.
Prepare the pan
Grease the pan and line the parchment paper.
Prepare carrot (and orange)
Grate carrot. And zest an orange (optional). And set aside.
Sift dry ingredients
On a parchment paper, sifted flour, ground cinnamon, quatre-épices, baking powder, baking soda, and salt. When you sift large amount of flour, it’s better to use a paper than a mixing bowl. Today I used half teaspoon of French Quatre-épices, which is optional. It’s a mixture of pepper, ginger, cloves, and cinnamon. Now whisk a little and set aside.
Mix wet ingredients
In a separate bowl, add in soft dark brown sugar and vegetable oil. Then whisk to combine. Add in eggs one at a time. And stir until homogeneous.
Mix all ingredients
Pour the dry ingredients into wet mixture and fold until combined. And add in grated carrot, roughly chopped walnuts, and raisins. Stir until combined.
Bake the cake
Pour the batter in the pan. Bake in the oven preheated to 340 degrees F (170 C) for 45 to 55 minutes, or until an inserted wooden stick comes out clean. If you use muffin tins, bake for 25 to 30 minutes. Let cool in the pan for 10 minutes.
Make cream cheese frosting
In a mixing bowl, add cream cheese, unsalted butter, and confectioner’s sugar. Today I am adding lemon zest to add flavor. Then cream altogether until homogeneous.
Assemble the cake
Now remove the cake from the pan. Cover the top of the cake with frosting generously.* And decorate with sweet candy if you want. Today I am using marzipan, which is made of sugar and almond meal.
Voila, Spicy cake is dense, yet soft. And the cream cheese frosting is delicately lemon flavored.
Quatre-épices means literally “four spices” in French, which is a mixture of ground white pepper, grated cinnamon, ground cloves, ground ginger at the ratio of 1:1:1:1. Quatre-épices gives your carrot cake special spicy character. If you don’t have it, add in allspice, ground ginger or nutmeg.
To add flavor to cream cheese frosting, you can opt for pure vanilla extract instead of lemon zest if you want.
This is not sweet like other dessert, so sweet icing on top is recommended. Carrot cake is best when served at room-temperature with hot tea.
Spread frosting when the cake is completely cooled.