| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 30g | 9g | 92g |
| sugars | fibre | protein | salt |
| 61g | 3g | 8g | 0.8g |
There’s no denying the appeal of a classic New England seafood dish; from mouth-watering lobster rolls to hearty clam chowder, they’re a delectable tribute to my east coast roots. However, I’ve always had a place in my heart for desserts that harness the power of vegetables to create something spectacular. Enter, the humble, yet highly delightful Carrot Cake.
A Twist Away from the Salty Breeze
For a change, I’m letting the breeze from the Atlantic take a backseat and choosing to sway with the warmth of the oven. While the essence of the sea undoubtedly reigns supreme in my kitchen, Carrot Cake personifies a sweet escape – a departure from my seafood-focused culinary norm. Not to mention, my daughters Erin and Samantha absolutely love it.
This recipe hits the perfect balance of moisture, flavor, and texture. Imagine biting into a slice with a tender, finely-grained crumb, subtly spiced, generously dotted with grated carrots, chopped walnuts, and raisins – topped with a luscious cream cheese frosting that’s a match made in heaven. It’s a dish that can be served as a dessert, snack, or even for a special breakfast.
Health Benefits and Complementary Dishes
Not only is Carrot Cake a tasteful delight, but it’s also boasting of goodness you can feel pretty good about eating too. Carrots are an excellent source of beta carotene, fiber, vitamin K1, and antioxidants. Moreover, walnuts bring a punch of healthy omega-3, while raisins offer a dose of iron.
Carrot Cake has some affinities with other vegetable-based desserts like Beetroot Brownies or Zucchini Bread. Both options, similar to our Carrot Cake, pair unexpected ingredients with complimentary ones, resulting in a dessert that is both nutritious and delicious.
Moreover, Carrot Cake pairs wonderfully with a range of dishes. Serve alongside a pot of coffee for a lazy weekend brunch, or pair it with a sweet dessert wine for a classy dinner party. And of course, a cup of Maine clam chowder served prior to a slice of carrot cake makes for the loveliest comfort meal on a quiet evening.
With the versatile Carrot Cake recipe, the opportunities are endless, and the joy it brings, timeless.
What You’ll Need
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1/2 cup chopped raisins
- For the cream cheese frosting:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Method
Step One
Start with preheating your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
Step Two
In a large bowl, combine 1 1/2 cups of granulated sugar and 1 cup of vegetable oil. Mix in 3 large eggs, one at a time, then stir in 1 teaspoon of vanilla extract.
Step Three
In a separate bowl, combine 2 1/2 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 2 teaspoons of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of baking powder. Gradually add these dry ingredients to the sugar and oil mixture. Mix well.
Step Four
Fold in 3 cups of grated carrots, 1 cup of chopped walnuts, and 1/2 cup of chopped raisins into the mixture. Pour the batter into the prepared baking pan.
Step Five
Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in a pan for 10 minutes, then turn out onto a wire rack and cool completely.
Step Six
For the cream cheese frosting: In a medium bowl, combine 1/2 cup of softened butter, 8 ounces of softened cream cheese, 4 cups of powdered sugar, and 2 teaspoons of vanilla extract. Beat until the mixture is smooth and creamy. Spread the frosting evenly on the cooled cake.
