Ingredients
The cake
- 320 grams (11.3 ounces) flour
- 250 grams (8.8 ounces) carrots
- 3 eggs
- 280 grams (9.9 ounces) sugar
- 200 grams (7 ounces) vegetable oil
- 1 teaspoon (2.6 grams) cinnamon
- 0.5 teaspoon (1.5 grams) salt
- 6 grams (0.2 ounces) baking powder
- 100 grams (3.5 ounces) walnuts
Icing
- 2 tablespoons (30 milliliters) orange juice
- 90 grams (3.2 ounces) powdered sugar
Equipment
- Mixing bowls
Prepare yourself with a couple of mixing bowls – one for dry ingredients and another for wet ones. This will help keep your process tidy and efficient.
- Electric mixer
Using an electric mixer can make your life easier, especially when beating the eggs with sugar and salt. But if you don't have one, a good old-fashioned whisk will do the job.
- Grater
A fine grater is essential for getting the perfect texture from the carrots that will meld beautifully into your batter.
- Oven
An accurately preheated oven is crucial for perfect baking. Invest in an oven thermometer if you don't trust your oven's temperature settings.
- Baking tin
A standard ring-shaped baking tin is your best bet for even baking. Make sure to grease it well to avoid sticking.
- Wire rack
A wire rack is very useful for letting your cake cool down evenly and preventing soggy bottoms.
Instructions
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Servings
✨ Dress to Impress! Use this cake as a centerpiece for your next gathering. Top with a dollop of whipped cream and sprinkle with extra chopped walnuts for that show-stopping finish.
➡️ Seasonal Touch: Pair a slice of this delicious carrot cake with a hot cup of spiced chai or mulled wine during those cool autumn and winter months. 🍁
🍰 Everyday Treat: Who says you need a special occasion? Enjoy a slice of this cake with your morning coffee or even as an afternoon pick-me-up. Trust us, it's the perfect way to add a bit of sweetness to your day. ☕️
Variations
Gluten-Free: 🌾 No problem! Simply swap the regular flour for a gluten-free baking mix. Make sure to check that the baking powder is also gluten-free to avoid any hidden gluten.
Vegan: 🌱 Easy peasy! Replace the eggs with flax eggs (1 egg = 1 tablespoon ground flaxseed + 3 tablespoons water), and use a plant-based oil (like coconut or avocado oil). For the icing, use a vegan powdered sugar. Yum!
Faq
- Why is my cake too dense?
It's possible you overmixed the batter or didn't sift your dry ingredients. Gently fold everything together next time for a fluffier texture.
- Can I use regular sugar instead of powdered sugar for the icing?
Powdered sugar is best for a smooth, creamy icing. Regular sugar won't dissolve properly and can result in a grainy texture.
- How do I know when my cake is done?
Insert a dry skewer or toothpick into the center of the cake. If it comes out clean, or with a few crumbs, it's ready! If it's still wet, give it more time.
- Can I add other spices to the cake?
Absolutely! Feel free to experiment with ginger, nutmeg, or even a hint of cardamom to add more depth of flavor.
- What is the best way to store the cake?
Keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, but always bring it to room temperature before serving.
- How can I make my cake look more professional?
Level the top of your cake with a serrated knife for a uniform surface before icing. This will ensure a smooth and beautiful finish.