This Is Why Carrot Cake Is So Famous!
A carrot cake is a cake in which carrots are mixed with flour. Most modern carrot cake recipes include white cream cheese frosting. Sometimes nuts like walnuts or pecans are added to the cake batter, as well as cinnamon, ginger, and ground spices. Fruits, including pineapple, raisins, and chopped coconut, can also be used to add natural sweeteners.
Why is it called carrot cake?
Picture result about carrot cake
Many food historians believe that carrot cake originated from carrot pudding eaten by Europeans in the Middle Ages, when sugar and sweets were expensive and many people used carrots as a substitute for sugar. ۔
What are the benefits of carrot cake?
Nutritional Benefits of Carrot Cake
- It lowers cholesterol.
- It is high in calcium, iron, manganese, and magnesium.
- It is high in vitamin A.
- It is high in Vitamin C and Vitamin E.
What does carrot cake taste like?
Most flavors come from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger adds delicious flavor to rust, but it's not strong at all. The cake is thick, but each fork tastes very soft and extra green.
What does carrot cake taste like without carrots?
Carrot Cake is an amazingly delicious cake made from carrots. Despite its name, its typical taste is nowhere near that of a carrot. Carrots help with sweetness, but the taste is not carrots. If anything, it's like a pumpkin pie.
Moist and easy carrot cake
This is the best carrot cake recipe I've ever used. For carrots, we prefer hand-grinding for the best carrot pieces that melt in the cake batter, but you can also use a food processor. It is quick to grind carrots, but the pieces will be slightly larger. Some grocery stores also sell bags of fallen carrots.
This prescription is forgiving. You can make it with or without nuts and raisins. We like to use both granulated and brown sugar in it, but using one or the other is an option.
The creamy frosting recipe shared below is a soft frosting and is not ideal for frosting the whole cake. This is a consistency of stabilized whipped cream instead of the traditional cream cheese frosting.
Ingredients for carrot cake
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1½ teaspoon crushed cinnamon
- 1 cup (295 ml) of canola or other vegetable oil
- 1 cup (200 grams) cinnamon
- 1 cup (200 grams) lightly packaged brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups (300 grams) mashed carrots (5 to 6 medium carrots)
- 1 cup (100 grams) coarsely chopped pecans
- 1/2 cup (65 grams) raisins
For frosting
- 8 ounces (225 grams) cream cheese, at room temperature
- 1 cup (140 grams) powdered sugar
- 1/3 cup (80 ml) heavy whipping cream
- 1/2 cup (50 grams) coarsely chopped pecans, for topping cakes
Directions
Make better
Preheat the oven to 350 degrees Fahrenheit (176C). Grease two 9 inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, apply grease and flour to the bottom and sides of both pans.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well blended.
Stir in the oil, sugar, and vanilla in a separate bowl. Beat the eggs one at a time until they are combined.
Switch on a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in carrots, nuts, and raisins.
Make a cake
Divide the batter between the prepared cake pans. Bake until spring touches the tops of the cake layers and 35 to 45 minutes when the toothpick in the middle of the cake is clean.
Cool the cake in the pan for 15 minutes then take it out on the cooling rack, peel the parchment paper and let it cool completely. (If you notice that the cake layer is sticking to the bottom of the pan, leave the cake pan upside down and let the gravity do its work).
To finish
In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
Beat in powdered sugar, 1/4 cup at a time. Add in the cream and beat on medium speed for 1 minute. Cover until the cake is ready to cool.
When the layers of cake have cooled completely, cool the top of one layer of cake, place the other layer of cake on top. Rotate the top of the cake with the rest of the decorative frosting, leaving the sides non-frosted. Sprinkle nuts on top.
