Are you looking for a dessert that is both delicious and nutritious? Look no further than the ultimate carrot cake recipe from Betty Crocker! This recipe is perfect for any occasion, from birthdays to dinner parties to afternoon tea. With its moist and flavorful cake and creamy cream cheese frosting, this carrot cake recipe is sure to please everyone at the table.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 cups grated carrots
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
- 1/2 cup raisins (optional)
Instructions:
- Preheat oven to 350°F. Grease two 9-inch round cake pans with shortening or cooking spray.
- In a medium bowl, mix flour, baking soda, cinnamon and salt until well blended.
- In a large bowl, mix grated carrots, oil, sugar, eggs and vanilla until well blended.
- Stir in flour mixture until blended. Stir in nuts and raisins if desired.
- Pour into pans and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool on wire racks for 10 minutes. Then remove cakes from pans and place on wire racks. Cool completely, about 1 hour.
- Frost with cream cheese frosting. Enjoy!
Nutritional Information:
Serving Size: 1 slice (1/12 of cake)
- Calories: 490
- Total Fat: 26g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 500mg
- Total Carbohydrates: 61g
- Dietary Fiber: 2g
- Sugars: 44g
- Protein: 5g
Cooking Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour and 5 minutes
Equipment:
- Measuring cups and spoons
- 2 mixing bowls (medium and large)
- Electric mixer (optional)
- 2 9-inch round cake pans
- Wire racks
- Spatula or knife for frosting
Serving Suggestions:
Carrot cake is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. You can also add a sprinkle of cinnamon or nutmeg on top for extra flavor. Serve it with a cup of tea or coffee for a cozy afternoon treat.
Variations:
- Replace the raisins and nuts with shredded coconut for a tropical twist.
- Add a few tablespoons of pineapple juice for a sweeter cake.
- Use brown sugar instead of granulated sugar for a richer flavor.
- Swap out the cream cheese frosting for a buttercream frosting, or try a glaze made with powdered sugar and orange juice.
Substitutions:
- You can use whole wheat flour instead of all-purpose flour for a healthier cake.
- Instead of vegetable oil, you can use melted coconut oil or melted butter.
- If you don’t have raisins on hand, you can use chopped dates or dried cranberries.
- If you’re allergic to nuts, you can skip them altogether or use sunflower seeds or pumpkin seeds instead.
Storage:
Store leftover carrot cake covered in the refrigerator for up to 5 days. You can also freeze carrot cake for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil or a freezer bag.
Tips:
- Grate the carrots finely for a smoother texture.
- Let the cakes cool completely before frosting them, or the frosting will melt.
- If you’re making the cake ahead of time, you can bake the cakes and freeze them without the frosting. Then thaw the cakes and frost them when you’re ready to serve.
- To make the frosting easier to spread, let it sit at room temperature for a few minutes before using it.
Notes:
This recipe makes two 9-inch round cakes, but you can also make it in a 9×13-inch baking pan. Adjust the baking time accordingly (about 45-50 minutes).
Frequently Asked Questions:
Can I make this recipe without nuts or raisins?
Yes, you can omit the nuts and raisins or replace them with other ingredients, like shredded coconut or chopped dates.
Can I use a different type of frosting?
Yes, you can use a different type of frosting, like buttercream or a glaze made with powdered sugar and orange juice.
Can I freeze leftover carrot cake?
Yes, you can freeze leftover carrot cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer bag.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour instead of all-purpose flour for a healthier cake.
Personal Thoughts:
The ultimate carrot cake recipe from Betty Crocker is truly one of the best carrot cakes I’ve ever tasted. It’s moist, flavorful, and just the right amount of sweet. The cream cheese frosting is the perfect complement to the cake, and the nuts and raisins add a nice crunch. I love that this recipe uses grated carrots, which makes the cake extra moist and nutritious. This recipe is definitely a keeper, and I encourage everyone to give it a try!