Carrot Cake, a Special Treat for Any Occasion
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 4 eggs
- 1 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 cup packed brown sugar
- 2 cups all purpose flour
- 1/2 teaspoons salt
- 3 teaspoons cinnamon
- 1/2 teaspoons nutmeg
- 1 1/4 cups oil
- 1 (8oz) pkg cream cheese softened
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 cup pecans chopped (optional)
- 1/2 cup butter melted (optional)
- salt (optional)
- cinnamon (optional)
- brown sugar (optional)
- 3 cups carrots grated
- pecans (optional)
- Carbohydrate 46.497337912808 g
- Cholesterol 124.190277828496 mg
- Fat 143.372957772922 g
- Fiber 2.77379243231505 g
- Protein 5.60612808353333 g
- Saturated Fat 41.7356452669006 g
- Serving Size 1 1 Serving (299g)
- Sodium 5098.39446488357 mg
- Sugar 43.7235454804929 g
- Trans Fat 7.9734665903444 g
- Calories 1470 calories
Step-by-step
- Preheat oven to 325 degrees and lightly grease and flour a 9x13 baking pan/dish.
- In a large bowl, combine oil, sugars, vanilla, and eggs together and blend well with a electric mixer.
- In a separate bowl, sift together the flour, baking soda and powder, salt, cinnamon, and nutmeg.
- Gradually add the flour mix to the sugar and egg mixture and mix well.
- Stir in the grated carrots and pecans if you choose; pour into pan/dish and bake for 40-45 minutes or until toothpick or fork comes out clean after inserting in the middle of cake.
- Remove from oven to cool off while you prepare frosting.
- In a small bowl combine the melted butter, salt, cinnamon, and brown sugar to taste.
- Place chopped pecans on a baking sheet and pour butter mix over pecans.
- Toast pecans until desired doneness; Remove and keep warm.
- In a medium bowl, mix together softened cream cheese and butter with electric mixer until smooth.
- Gradually add powdered sugar (1/2cup each time) mixing well each time.
- Add 1 tsp vanilla and mix well again.
- Spread evenly on cake; top with toasted candied pecans.
- Enjoy!
Swapping neutral cooking oil for melted coconut oil transforms the moisture profile of the crumb by introducing subtle tropical notes that complement both the natural sweetness of root vegetables and the warm spices folded into the batter. Carrots transitioned into British pastry bowls during medieval times when sweeteners like cane sugar were scarce and expensive, forcing bakers to rely on grated roots to impart body and natural sugars to puddings and loaves. Grating carrots on the medium holes of a box grater yields fine shreds that melt seamlessly into the batter during baking, whereas large grating attachments produce distinct, toothsome strands that alter the uniform texture of the slice. Establishing proper emulsification between the oil, granulated sugar, brown sugar, eggs, and vanilla extract before incorporating dry components ensures the fat molecules coat the flour proteins evenly, preventing gluten overdevelopment and yielding a tender crumb structure. Toasting the optional chopped nuts on a baking sheet at 325 degrees draws out their natural oils and creates a crunchy textural contrast against the dense, spiced cake and the velvety cream cheese frosting spread across the top.
- Shred whole carrots by hand rather than buying pre-cut matchsticks, which are overly dry and will not hydrate properly inside the batter.
- Sift the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together to evenly distribute the chemical leaveners and spices before adding them to the wet ingredients.
- Bake the batter in a 9x13 baking pan until a toothpick inserted into the exact center emerges completely free of wet crumbs.
- Beat the softened cream cheese and butter with an electric mixer until completely smooth before incorporating the powdered sugar half a cup at a time.
Serve slices alongside unsweetened black coffee or hot black tea to cut through the richness of the dairy-heavy frosting. Leftovers keep well when covered and stored in the refrigerator for up to three days.
