Introduction
Are you a fan of carrot cake? If yes, then you are in for a treat with this 801 recipe tasty easy carrot cake! This is not just any ordinary cake, but a delicious and moist cake that is easy to make and perfect for any occasion. Whether you are hosting a birthday party, a family gathering, or just craving a sweet treat, this recipe is a must-try.
Ingredient
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch (23cm) cake pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs and sugar together until light and fluffy.
- Stir in the oil and grated carrots until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- If using walnuts, fold them in.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before serving.
Nutritional Information
- Calories: 381
- Protein: 4g
- Total Fat: 22g
- Saturated Fat: 2g
- Cholesterol: 62mg
- Total Carbohydrates: 43g
- Sugars: 26g
- Dietary Fiber: 1g
- Sodium: 295mg
- Calcium: 70mg
- Iron: 1mg
Cooking Time
Preparation time: 20 minutes
Cook time: 40-45 minutes
Total time: 1 hour 5 minutes
Equipment
- 9-inch (23cm) cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Electric mixer (optional)
- Cooking spray
Serving Suggestions
This carrot cake can be served plain or with cream cheese frosting. You can also top it with fresh fruit or chopped nuts for added flavor and texture.
Variations
- Replace the walnuts with pecans or almonds.
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Replace the vegetable oil with coconut oil or melted butter for a richer cake.
- Add 1/2 cup of raisins or dried cranberries to the batter for a fruity twist.
Substitutions
- You can substitute the all-purpose flour with whole wheat flour or gluten-free flour for a healthier option.
- If you don’t have ground cinnamon or nutmeg, you can use pumpkin pie spice instead.
- If you don’t have grated carrots, you can use canned carrots or sweet potato puree instead.
- If you don’t have walnuts, you can use any other nuts or omit them altogether.
Storage
This carrot cake can be stored in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 1 week or freeze it for up to 3 months.
Tips
- Make sure to grate the carrots finely so that they blend well into the cake batter.
- Don’t overmix the batter or the cake will be tough and dry.
- Let the cake cool completely before frosting or it will melt and become runny.
- If using cream cheese frosting, make sure the cake is completely cooled before frosting or it will melt.
Notes
This carrot cake recipe is adapted from Sally’s Baking Addiction.
Frequently Asked Questions
Can I use a different type of oil?
Yes, you can use any neutral-tasting oil such as canola oil or grapeseed oil.
Can I make this cake without eggs?
Yes, you can use an egg substitute such as applesauce, mashed banana, or yogurt.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it at room temperature before serving.
Conclusion
In conclusion, this 801 recipe tasty easy carrot cake is a must-try for all carrot cake lovers out there. The recipe is easy to make, requires simple ingredients, and yields a delicious and moist cake that is perfect for any occasion. Whether you are serving it plain or with cream cheese frosting, this cake is sure to satisfy your sweet tooth. So, what are you waiting for? Give it a try and indulge in this delightful treat today!