Are you ready to experience the ultimate in moist and tender carrot cake? This recipe delivers a delightfully soft crumb, bursting with the natural sweetness of carrots and spices. Forget dry, dense cakes – this recipe guarantees a melt-in-your-mouth experience that will have everyone asking for seconds. We've perfected the balance of moistness and spice, ensuring a delicious cake that's both comforting and sophisticated. The secret lies in a few simple techniques that elevate this classic dessert to new heights.
This isn't your grandma's carrot cake (though she'd probably love it too!). We've streamlined the process, making it easy for even beginner bakers to achieve professional-quality results. From perfectly blending the ingredients to achieving the ideal baking time, we'll guide you through every step. Ready to bake the softest, most delicious carrot cake you've ever tasted? Let's dive into the detailed, step-by-step instructions!
Tools Needed
- Blender
- Whisk
- 24cm cake pan
- Fork
Ingredients
- Carrots: 300g
- Seeds: 80ml
- Orange juice: 100ml
- Eggs: 3
- Sugar: 180g
- Vanilla sachet: 1
- Orange peel (grated): 1
- Salt: a pinch
- Almond flour: 100g
- Flour: 200g
- Baking powder sachet: 1
Step-by-Step Instructions
Step 1. Prepare the Carrot Mixture
- Take 300g of carrots, remove the stalk, tip and peel them.
- Cut the carrots into pieces and put them in a blender together with 80ml of seeds and 100ml of orange juice.
- Blend the carrot mixture.
Step 2. Combine Wet and Dry Ingredients
- Break three eggs.
- Add 180g of sugar, a sachet of vanilla, the grated peel of an orange, and a pinch of salt. Whisk vigorously.
- Add the frosted carrots mix.
- Add 100g of almond flour, 200g of flour, and a sachet of baking powder for sweets. Mix with a fork until a smooth dough is obtained.
Step 3. Bake the Cake
- Put the dough into a greased and floured 24cm pan.
- Cook at 180° for 40 minutes.
Step 4. Cool and Decorate
- Let the cake cool down.
- Decorate (optional).
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Nutrition
- N/A
FAQs
1. Can I use oil instead of butter in this recipe?
Yes! Vegetable oil or canola oil works well as a substitute for butter, resulting in a slightly moister cake. You may need to adjust baking time slightly.
2. How can I make sure my carrot cake stays moist?
Don't overbake! Start checking for doneness a few minutes before the recommended time. A toothpick inserted into the center should come out with just a few moist crumbs attached. Properly storing it in an airtight container also helps retain moisture.
3. What can I substitute for cream cheese frosting?
A simple glaze made with powdered sugar, milk, and vanilla extract is a delicious alternative. You could also use a whipped cream frosting or even a less-rich buttercream frosting.
There you have it – a perfectly soft and delicious carrot cake that's surprisingly easy to make. This recipe is sure to become a new family favorite, perfect for any occasion. Now go forth and bake a cake that’s as wonderfully soft as a cloud!