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Quick and Moist Carrot Cake with Cream Cheese Frosting: An Easy and Tasty Dessert

Quick and Moist Carrot Cake with Cream Cheese Frosting: An Easy and Tasty Dessert

Discover the joy of baking with this quick and moist carrot cake, enhanced with a rich blend of spices and topped with delicious cream cheese frosting. This recipe combines the natural sweetness of finely grated carrots with the warm, aromatic flavors of cinnamon and optional spices like ginger and cloves. Perfectly moist and tender, this cake is not only easy to prepare but also a crowd-pleaser. Cream cheese frosting adds a tangy contrast, making every bite a delicious experience.

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Why you'll love it: This carrot cake stands out for its simplicity and rich, satisfying flavor. The blend of whole wheat and all-purpose flour provides a slightly nutty taste while maintaining a soft and delicate crumb. The addition of raisins and walnuts adds a nice texture, making each slice a delicious blend of flavors and textures. The cream cheese frosting, with its perfect balance of sweet and tangy, complements the cake beautifully.

Perfect occasion: This cake is ideal for family gatherings, celebrations or as a special treat for any occasion. Its quick and easy preparation makes it perfect for last-minute baking, while its rich, moist texture ensures it's a crowd-pleaser. Whether it's a birthday party, a holiday treat, or a simple weekend dessert, this carrot cake is sure to impress.

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Decorating Tips: For an elegant and festive look, sprinkle chopped nuts over the icing or lightly sprinkle with cinnamon. You can also add decorative touches like carrot-shaped marzipan or pieces of fondant for a fun and whimsical appearance. A light sprinkle of powdered sugar or edible flowers can add a touch of sophistication, making this cake as beautiful as it is delicious.

Ingredients:

  • For the cake:
    • 250 g flour (half whole wheat, half all-purpose)
    • 120g sugar (mascabo or regular brown/white sugar)
    • 3 large carrots, finely grated (about 350 g)
    • 200 ml sunflower oil
    • 4 eggs
    • 1 teaspoon of vanilla extract
    • 2 teaspoons of yeast
    • 2 teaspoons cinnamon (optional: add ginger, cloves for extra spice)
    • Raisins and nuts to taste (approx. 120g)
  • For the icing:
    • 40g butter
    • 40g powdered sugar
    • 90g cream cheese
    • Milk, if necessary, to adjust the consistency
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Instructions:

  1. Prepare the cake batter:
    • Preheat the oven to 170°C (340°F). Butter and line a 24cm cake tin with baking paper.
    • In a large bowl, combine flour, sugar, baking powder and cinnamon (plus additional spices if using).
    • In another bowl, mix grated carrots, sunflower oil, eggs and vanilla extract until well combined.
    • Add the wet ingredients to the dry ingredients, mixing until well combined. Do not overmix.
    • Stir in the raisins and walnuts, making sure they are evenly distributed throughout the dough.
  2. Bake the cake:
    • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
    • Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted into center of cake comes out clean.
    • Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  3. Prepare the cream cheese frosting:
    • In the bowl of a stand mixer or using a hand mixer, beat together the butter and powdered sugar until smooth and creamy.
    • Add the cream cheese and continue beating until the frosting is fluffy and well mixed. If the frosting is too thick, add a small amount of milk, a teaspoon at a time, until you reach the desired consistency.
  4. Frost the cake:
    • Once the cake has completely cooled, spread the cream cheese frosting evenly over the top of the cake.
    • For an extra touch, sprinkle with chopped nuts, a dusting of cinnamon, or decorative carrot-shaped pieces of marzipan.

Enjoy your quick and moist Carrot Cake with Cream Cheese Frosting, a deliciously spicy treat that is perfect for any occasion and sure to impress!

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