Imagine a dessert that combines the wholesome goodness of carrots, the rich crunch of nuts, and the decadent smoothness of cream cheese icing - all in one irresistible slice! This Carrot Nut Cake isn't just a dessert; it's a culinary experience that transforms simple ingredients into a masterpiece that will have everyone asking for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a moist, flavorful cake that's both comforting and impressive.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 2 cups grated carrots
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup chopped nuts
- 4 eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 8 oz cream cheese
- 1/2 cup butter
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine grated carrots, sugar, vegetable oil, and eggs. Whisk thoroughly until ingredients are well blended and create a smooth mixture.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, and salt. Ensure dry ingredients are evenly mixed.
- Gradually fold the dry ingredient mixture into the wet carrot mixture. Stir gently until just combined, being careful not to overmix.
- Fold in chopped nuts, distributing them evenly throughout the batter.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35 minutes. Check doneness by inserting a toothpick into the center - it should come out clean.
- Remove cake from oven and let cool completely on a wire rack for about 1 hour.
- For cream cheese icing, beat softened cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, mixing until the icing is light and fluffy.
- Once cake is completely cooled, spread cream cheese icing evenly over the top.
- Optional: Garnish with additional chopped nuts or a light dusting of cinnamon.
- Slice and serve at room temperature. Store covered in refrigerator for up to 5 days.
Tips
- Use fresh, finely grated carrots for the best moisture and texture.
- Make sure all ingredients are at room temperature for smoother mixing.
- Don't overmix the batter - this can lead to a tough, dense cake.
- Toast the nuts before adding them to enhance their flavor and crunch.
- Let the cake cool completely before icing to prevent melting.
- For extra moisture, you can add a tablespoon of vanilla extract to the batter.
- Use full-fat cream cheese for the richest, smoothest icing.
- If the icing seems too thick, add a little milk to thin it out.
- Store the cake in an airtight container to maintain its freshness.
Nutrition Facts
Calories: 275kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
