Get ready to revolutionize your baking game with a cake that's not just delicious, but also ingeniously reduces food waste! This Carrot Top Cake takes the traditional carrot cake recipe and elevates it by incorporating those often-discarded carrot tops, creating a moist, flavorful dessert that's as sustainable as it is scrumptious. Imagine a cake that's packed with rich, warming spices, tender carrots, and a surprising green twist that will have your guests asking, "What's your secret?"
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup carrot tops, chopped
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk these dry ingredients together until well blended.
- In a separate bowl, beat together the sugar and vegetable oil until the mixture is smooth and creamy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add the eggs to the sugar and oil mixture, one at a time, beating well after each addition to ensure everything is fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to a denser cake.
- Fold in the grated carrots and chopped carrot tops gently using a spatula or wooden spoon until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula if necessary.
- Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on the cakes, as baking times may vary slightly based on your oven.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the cakes are cooling, you can prepare your favorite frosting. Cream cheese frosting pairs wonderfully with this cake, but feel free to use any frosting you prefer.
- Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake as desired.
- Garnish with additional chopped carrot tops or grated carrots if you like, for a decorative touch.
- Slice the cake into 8 servings and enjoy your delicious Carrot Top Cake!
Tips
- Use fresh, finely grated carrots for the best moisture and texture. Avoid pre-shredded carrots, as they can be too dry.
- When chopping carrot tops, ensure they're thoroughly washed and finely chopped to distribute evenly throughout the batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake light and tender.
- Check your cake's doneness by inserting a toothpick into the center. If it comes out clean with just a few moist crumbs, it's perfect!
- Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.
- For an extra flavor boost, consider toasting the chopped carrot tops lightly before adding them to the batter.
- Store the cake in an airtight container in the refrigerator, where it will stay moist and delicious for up to 5 days.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 45g
Protein: 6g
Fat: 32g
Saturated Fat: 5g
Cholesterol: 75mg
