Conclusion
In conclusion, this easy one-bowl carrot cake recipe offers a simple yet delicious way to create a classic favorite. With its moist texture, warm spices, and creamy cream cheese frosting, this cake is sure to become a crowd-pleaser. Whether you’re a beginner baker or an experienced one, this recipe will guide you through the process step by step, resulting in a homemade carrot cake that will impress your loved ones.
Carrot Cake: Frequently Asked Questions (FAQs)
Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for all-purpose flour, but note that it may result in a slightly denser texture.
Can I make this carrot cake without eggs? Yes, you can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or applesauce for an eggless version.
Can I make cupcakes instead of a cake using this recipe? Absolutely! Simply divide the batter among lined cupcake tins and adjust the baking time accordingly (approximately 15-20 minutes).
Can I add pineapple or other fruits to the carrot cake batter? Yes, you can incorporate crushed pineapple or other fruits into the batter to add extra moisture and flavor.
How long does the cream cheese frosting need to set before serving? The cream cheese frosting sets slightly after being refrigerated for at least 1-2 hours, but it’s also delicious when served immediately after frosting the cake.
Ingredients
2 cups all-purpose flour
2 cups grated carrots
1 cup granulated sugar
1 cup vegetable oil
3 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla extract.
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, combine the grated carrots, sugar, vegetable oil, eggs, and vanilla extract. Mix well until all the ingredients are fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredient mixture to the carrot mixture, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly.
Place the cake pan in the preheated oven and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
Once baked, 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.
