![Moist Lemon Carrot Cake with Nuts Moist Lemon Carrot Cake with Nuts](https://dublviddata.blob.core.windows.net/dublv-result/C4unMWaIysn.jpg)
Ingredients
Cake Ingredients
- 3 eggs
- 200 grams (1 cup) sugar
- 3 grams (1 teaspoon) vanilla extract
- 10 grams (1 packet) baking powder
- 200 grams (1.5 cups) flour
- 130 grams (0.5 cup) Greek yogurt
- 1 medium carrot
- Lemon juice (to taste)
- 15 grams (0.5 ounce) walnuts (chopped)
- 10 grams (0.5 ounce) pumpkin seeds
- 50 milliliters (0.25 cup) vegetable oil
- Butter or oil (for greasing the pan)
- Orange zest (optional, for garnish)
Cream (optional)
- 100 grams (0.5 cup) cold heavy cream
- 30 grams (0.25 cup) powdered sugar
Equipment
- Mixing bowls
Use a larger bowl for the batter and a smaller one for the cream. Stainless steel bowls are best for whipping cream.
- Hand mixer or stand mixer
A stand mixer makes the job easier, but a hand mixer will work just as well.
- Baking pan
Opt for a non-stick pan and grease it well to ensure the cake releases easily. A round or square 9-inch pan is ideal for this recipe.
- Grater
A fine grater is needed to get the right texture for the carrot. You can also use a food processor with a grating attachment.
- Wire rack
Allow your cake to cool on a wire rack to avoid soggy bottoms!
Instructions
Step 1
Prepare the Batter
Step 2
Bake the Cake
Step 3
Make the Cream (Optional)
Step 4
Assemble and Serve
Servings
Tea Time Delight: Serve your carrot cake with a cup of hot tea or coffee. The warm spiciness of the cake pairs wonderfully with these beverages. ✨
Ultimate Dessert: Feeling indulgent? Top each slice with a scoop of vanilla ice cream and a drizzle of caramel sauce. Trust us, your taste buds will thank you! 😋
Fruit Fiesta: Garnish with fresh berries and a sprinkle of powdered sugar for a fruity twist. Not only does it look stunning, but it also adds a burst of fresh flavor. 🍓🍊
Nutty Heaven: Sprinkle extra chopped walnuts and pumpkin seeds over the cream for added crunch. It's a texture fiesta in every bite! 🥜
Variations
Gluten-Free Carrot Cake:
Simply replace the regular flour with an equal amount of gluten-free all-purpose flour. Make sure it contains xanthan gum for the best texture. Enjoy a gluten-free, moist and delightful cake without sacrificing flavor!
Vegan Carrot Cake:
Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use vegan Greek yogurt and swap the heavy cream for full-fat coconut milk when making the cream. Voilà, a delicious vegan carrot cake everyone will love! 🥥
Faq
- How do I make sure my cake stays moist?
The key is to not squeeze out the carrot juice after grating it. Also, do not overbake your cake; check doneness around the 40-minute mark.
- Can I use whole wheat flour instead of all-purpose flour?
Yes, you can. However, the texture may be slightly denser. Consider using half whole wheat and half all-purpose flour for a lighter result.
- What’s the best way to store leftover cake?
Keep your cake in an airtight container in the refrigerator. This will keep it moist and delicious for up to 5 days.
- Can I add other nuts or dried fruits?
Absolutely! Feel free to customize your cake with pecans, raisins, or even shredded coconut.
- How can I make the cream more flavorful?
Try adding a teaspoon of vanilla extract or a splash of orange juice to the cream while whipping it.
- Can I bake this cake in advance?
Yes, the cake can be baked up to two days in advance. Just store it in an airtight container and add the cream just before serving.