Jess' Carrot Cake
This is easily the tastiest and moistest carrot cake I have ever made. Also makes delicious cupcakes.
This is easily the tastiest and moistest carrot cake I have ever made. Also makes delicious cupcakes.
- Carbohydrate 72.1423390707364 g
- Cholesterol 105.75 mg
- Fat 83.7549726572073 g
- Fiber 1.75865882242136 g
- Protein 5.4756435623275 g
- Saturated Fat 6.09205877780906 g
- Serving Size 1 1 Serving (271g)
- Sodium 7837.48194698964 mg
- Sugar 70.383680248315 g
- Trans Fat 4.06893740423452 g
- Calories 1045 calories
Step-by-step
- Preheat oven to 180 degrees Celsius. Grease cake tin.
- Beat eggs, sugar, oil, vanilla, and rind until smooth.
- Grate carrot and stir until bowl.
- Sift in flour, cinnamon,bspice and salt.
- Beat well to mix.
- Dissolve baking soda in a small amount of water.
- Stir gently into mixture.
- Pour mixture into tin.
- Cook for 45 minutes or until skewer comes out clean .
- Leave on rack to cool.
- Ice with cream cheese icing.
Standard sponge cakes dry out rapidly on the counter, but oil-based batters retain moisture far longer due to the liquid fat coating flour proteins. Vegetable oil prevents gluten strands from forming densely, ensuring a tender crumb without requiring expensive butter. Grated root vegetables release natural sugars and moisture during baking, which further extends the shelf life of the finished crumb.
Finely grating carrots on a microplane rather than a coarse box grater maximizes surface area so the shreds dissolve seamlessly into the batter. Sifting the plain flour alongside cinnamon, mixed spice, and salt aerates the dry components for an even rise. Dissolving the baking soda in warm water activates the leavening agent immediately before it enters the oven at 180 degrees Celsius.
Wrapping the completely cooled sponge tightly in two layers of plastic wrap prevents freezer burn and allows it to freeze successfully for up to three months. Thaw the frozen cake overnight in the refrigerator before applying any dairy-based toppings. Individual portions can also be frozen uniced if cut cleanly into squares prior to wrapping.
Portioning the batter into muffin tins yields efficient cupcakes that bake in approximately twenty minutes instead of the standard forty-five minutes required for a full cake tin. This adjustment reduces overall energy consumption during baking. Leftover unfrosted layers store well at room temperature for two days when sealed in an airtight container.
