Why You’ll Love This Carrot Cake Recipe
If you’re looking for a dessert that’s both delicious and comforting, you’ll absolutely love this carrot cake recipe. It’s moist, flavorful, and packed with the goodness of carrots and raisins.
The warm spices like cinnamon give it that cozy, homemade feel, perfect for any occasion. What’s more, you can easily whip it up in just a couple of hours.
I enjoy serving it warm or chilled, and it’s always a hit with friends and family. Plus, the simple lemon icing adds a revitalizing twist that elevates the entire experience.
Trust me, once you try it, you’ll be hooked!
Ingredients of Carrot Cake
When it comes to baking a scrumptious carrot cake, the ingredients are key to bringing out that delightful flavor and moist texture we all adore.
Let’s take a look at what you’ll need to whip up this sweet treat. Spoiler alert: it’s not as complicated as you might think, and most of these ingredients are probably already in your pantry. Just gather everything, and you’ll be one step closer to enjoying a slice of homemade goodness.
Here’s what you’ll need:
- 170 g sugar
- 60 g brown sugar
- 280 g plain flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 115 g butter, melted
- 100 ml milk (or soya milk, if you prefer)
- 1 teaspoon vanilla extract
- 230 g finely grated carrots
- 180 g raisins
- 150 g icing sugar (for the icing)
- 3 tablespoons lemon juice (for the icing)
Now, a couple of things to note about the ingredients. First off, the choice between regular milk and soya milk really depends on your dietary preferences.
Either works great, but if you’re feeling adventurous, you could try something like almond milk for a different twist. And don’t skimp on the cinnamon; it’s what gives the cake that warm, inviting flavor!
Also, you can totally adjust the amount of raisins to your liking—more for a richer sweetness, or less if you want to keep things simple.
Trust me, this cake is super forgiving, so feel free to make it your own. Happy baking!
How to Make Carrot Cake
Making a delicious carrot cake is simpler than you might imagine, and it all starts with gathering your ingredients. You’ll need 170 g of sugar and 60 g of brown sugar, which are going to give your cake that perfect sweetness.
Grab a large bowl and combine those sugars with 280 g of plain flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of ground cinnamon (don’t skimp on this—it’s the magic ingredient), and 1/2 teaspoon of salt. Just mix everything together well, using a fork or whisk, until it looks like a sandy beach of happiness.
Next, it’s time to add some moisture to that dry mixture. Pour in 115 g of melted butter, 100 ml of milk (or soya milk, if that’s your jam), and a teaspoon of vanilla extract—because who doesn’t love a good vanilla flavor? Stir all of that together until it’s nice and smooth, and if it seems a bit thick, you can add a splash more milk, just a tablespoon at a time.
Now, here comes the fun part: fold in 230 g of finely grated carrots and 180 g of raisins. It might feel a little strange at first, but trust me, those carrots are going to make your cake incredibly moist and delicious.
Once everything is combined, pour the batter into a greased 23 cm round cake tin. Don’t worry if it looks a bit lumpy; that’s just the character of the cake showing through.
Pop it in the oven, preheated to 190 C (Gas 5), and let it bake for about 55 minutes. Keep an eye on it, though—every oven is a little different, so you might want to check it with a skewer or knife. If it comes out clean, your cake is ready; if not, cover it with some tin foil and give it another 10 minutes.
After baking, let it cool for at least 30 minutes before removing it from the tin. If you’re icing it, chill it in the fridge for an hour to make everything stick nicely.
Speaking of icing, mix 150 g of icing sugar with 3 tablespoons of lemon juice until you reach your desired consistency. Drizzle that over your cooled cake, and voilà! You’ve made a carrot cake that deserves a round of applause. Just don’t forget to save a slice for yourself—you definitely deserve it.
Carrot Cake Substitutions & Variations
While traditional carrot cake is delicious on its own, experimenting with substitutions and variations can elevate your baking game.
You might try using almond flour instead of plain flour for a nutty twist, or swap the raisins for chopped walnuts or pecans for added crunch.
If you’re dairy-free, coconut milk works great in place of regular milk. For a spicier flavor, add a pinch of nutmeg or ginger.
You can also mix in crushed pineapple for moisture and sweetness.
Don’t be afraid to get creative with your frosting—cream cheese, buttercream, or even a simple glaze can all be scrumptious options!
Additional Tips & Notes
To guarantee your carrot cake turns out perfectly, I recommend measuring your ingredients accurately and mixing them thoroughly.
Don’t skip the cooling time; allowing the cake to rest helps it set and enhances the flavor. If you’re adding nuts, chop them finely to guarantee even distribution.
For extra moisture, consider adding crushed pineapple, but drain it well. Store any leftovers in an airtight container to keep it fresh.
If you want a creamier icing, mix in some cream cheese. Finally, feel free to experiment with spices—nutmeg or ginger can elevate the flavor profile beautifully.
Happy baking!