Carrot Cake

Carrot Cake
Naked Carrot Cake with Creamcheese Frosting

carrot cak

 

 

 

 

 

 

I can’t imagine a world without carrot cake. This is the ultimate comfort food. Everyone loves carrot cake. This recipe is for a very light and moist crowd pleasing carrot cake. It is one of the easiest cakes to make.

INGREDIENTS:

(1) About 350 Grams Carrots (About 2-1/2,Cups)

(2) 260 Grams All Purpose Flour (2 Cups)

(3) 300 Grams Granulated White Sugar (1-1/2 Cups)

(4) 1 Cup Neutral Oil (Like Canola or Vegetable Oil)

(5) 4 Large Eggs

(6) 1 Teaspoon Baking Soda

(7) 2 Teaspoons Baking Powder

(8) 1/2 Teaspoon Salt

(9) 1 Teaspoon Cinnamon

(10) 1/2 Teaspoon Grated Nutmeg

(11) 2 Teaspoons Pure Vanilla Extract

(12) 1 Cup Nuts (Optional)

PROCEDURE:

(1) Preheat oven to 350 degrees.

(2) Grease or butter 2 cake pans and line the bottoms with parchment paper.

(3) Peel and grate your carrots.

grated carrots

 

 

 

 

 

 

 

(4) In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and grated nutmeg.

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(5) If using nuts, toast them lightly to bring out their flavor. Chop into small pieces. The traditional nuts to use in carrot cakes are pecans and walnut.

pecans

 

 

 

 

 

 

 

(6) In the bowl of your stand mixer fitted with the paddle attachment, add eggs and sugar and beat until the batter is thick and light in color. About 4 minutes. The batter should fold like a ribbon when lifted.

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(7) With the mixer running, add oil in steady stream from the sides of the bowl.

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(8) Next, add vanilla extract.

(9) Add flour mixture and beat just until incorporated.

(10) Take bowl off mixer and use a spatula to fold in grated carrots and chopped nuts.

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(11) Divide batter evenly between prepared baking pans and bake in preheated oven for 30 minutes or until toothpick inserted in the center comes out clean.

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(12) Remove cake from oven and allow to cool on wire racks for about 10 minutes before removing cakes from pans.

Carrot cakes without cream cheese frosting is a no no for me. Learn how to make cream cheese frosting here.

CreamCheese Frosting

 

 

 

 

 

 

 

Cakes should be frosted when cool. Enjoy.

carrot cak

Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

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85 comments on “Carrot Cake
  1. winnie oghorose osazuwa says:

    Good

  2. Naomi says:

    Hmmmm! Am already salivating. I’ll try this tomorrow. Tanx for sharing.

  3. Mabel says:

    Will ordinary vanilla flavour and peanut be good substitutes for vanilla extracts and pecans/walnut? Thnks

    • Terry Adido says:

      Hi Mabel. You can use vanilla flavor. It will be better if it is pure as opposed to artificial. I will say no to peanuts. Walnuts and Pecans are preferred, if not, just leave nuts out.

  4. Chinenye says:

    Very nice, terry, tnx for sharing, may God contine to bless you. Plz the thing with this cream cheese frosting is that here in Nigeria I don’t think its available, is der any oda thing one can use to supplement the cheese

  5. Chinenye says:

    Very nice, terry, tnx for sharing, may God contine to bless you. Plz the thing with this cream cheese frosting is that here in Nigeria I don’t think the cheese is available, is der any oda thing one can use to supplement the cheese

  6. Oguntade Ranti says:

    Kudos

  7. Seun says:

    Hi Terry. Thanks for sharing.Just finished baking carrot cake with your recipe. Awesome! Seems I did something wrong though as I’m not getting that carrot flavor- other ingredients have overshadowed it. I like that it is very moist. Thanks again.

  8. seun says:

    Hi Terry. Thanks for sharing. Just finished baking this cake with your recipe. Awesome! Seems I did something wrong as I’m not getting that carrot flavor – other ingredients have overshadowed it. I like that it is very moist sha. Thanks.

  9. Mabel says:

    Hi Terry! Pls can I have your email address? I intend sending u a mail. Thanks

  10. Annie says:

    Please can you post a recipe for fruit cake.
    Thank you.

  11. Florence says:

    hmmm. this carrot cake is awesome. has been my everyday cake . I live it. u were so right abt d workd not complete without a carrot cake. I love it and everybody arround me wants more. Friends and family. thank you and God bless yr effort.

  12. obande valentina says:

    wow terry,you cant imagine how excited i am, just baked this cake and it was superb.thanks a lot for sharing the receipe
    God bless you

  13. lara says:

    Hello terry,

    wanted to find out if just a basic buttercream (almond flavour) would go well with the carrot cake.

  14. Kankemwa says:

    Dear Terry, for the ingredients, when you say “2-ยฝ cups of carrots”, am I correct to assume this refers to already grated carrots? Looking forward to receiving your reply.
    Many thanks.

  15. Emake says:

    Hello Terry, thanks so much for sharing. Please I need to convert the sugar to honey, what measurements do I use? Please

  16. Comfort says:

    Thank you Terry. Please I need to knw how long this carrot cake can last for and is there a need for preservative on it?

  17. Nengi says:

    Hello Terry,i must confess you are indeed one in a ZILLION,i have really improved since i got your website,i did the red velvet cake,used all purpose flour with corn flour,twas angelic,i was just saying God bless TERRY!!!!true you go go heaven!!!!

  18. Ijay says:

    Thanks Terry for this step by step baking…I did follow your instructions and a cake I made on Saturday is finished cause it came out well..
    Once more, thanks…

  19. chichi says:

    Can u mix it manually without the use of mixer.How long will it take to mix it with wooden spoon.

  20. amina says:

    Thanks for the recipe,it surprised me at first to See ‘carrot cake’ !it is really splendid!But please can cottage cheese be a substitute for cream cheese for the frosting?

  21. Ayo says:

    Hi Terry I learn so much from you.Thanks for sharing your good work.Please can this carrot cake recipe be doubled and tripled?

  22. Oarhe says:

    Hi Terry, this recipe is superb thanks for sharing,you are Godsent to me. Please, can I substitute sugar for honey in this recipe? Thanks for always

  23. hasna says:

    hi terry, I have to make 15 carrot cupcakes please tell me how many would this recipe make thanks.

  24. Jules says:

    Hi Terry
    Thank you for the recipe. I would like to try it tomorrow. May you please advise on how much is one cup of cooking oil in millimetres.
    Thanks a lot

  25. Jules says:

    Thank you Terry!

  26. topsy says:

    Mr Terry u r too much thump-up for u more power to ur elbow

  27. Chinwe says:

    My God! This cake is divine. Terry you are the best.
    Normally I don’t eat my cake when it’s still hot but I ate a large chunk of this one soon as I brought it out of the oven. I added raisins to mine though and I reduced the sugar.
    I have to make another one today cause I’m sure my friends would ask for more.
    God bless you greatly sir.

  28. ezinne says:

    U shld hv stated whether it 350 deg F or C. I got my cake burnt by turning to 350 deg. Guess d oven was calibrated in Celsius.
    Though i am sad, i must say the batter is very sweet and d cake rises well.
    I intend to try again and bake at 180 or 200 deg C

  29. oluwakemi Fayemi says:

    Oh Terry thank you so much…i just made my carrot cake using your recipe..and oh it came out fine and my tasters love it..I couldn’t get nuts so I replaced it with little mixed fruits..
    God bless you.

  30. Kate says:

    Thanks Terry, landed on this page after a dense cake, baked it using your recipe, Wow! Super moist! Thanks! God bless you..

  31. Grace says:

    Gud day terry. Pls I am using 10inches pan using the carrot cake recipes, should I double the recipes or reduce? Waiting patiently for ur response.

  32. Grace says:

    Ok boss. Tank u, will try it and will let u know the outcome.

  33. Kemi says:

    Hmmm…..
    What cake can I bake without Terry’s help..
    Thanks Terry!

  34. Joy says:

    Hi Terry. Thank you for this recipe, I can’t wait to try it. May God bless and reward you immensely for all you do. By the way, please anyone in Nigeria knows where I can get a large quantity of butter (not margarine please), say 5Kg or more? I would also appreciate the name of the recommended brand, if that information is available. Useful and prompt feedbacks will be appreciated. Thank you.

  35. Joy says:

    Hi Terry. Sometimes i hear some people ask you if a particular Cake recipe can be doubled, tripled, et cetera? Isn’t that possible for every cake recipe? Thank you, always.

  36. Zay says:

    thanx terry,can u use almonds instead of walnuts?

  37. cisca says:

    Tnx so much boss. I tried it and it came out incredibly moist and yummy. Can I bake it in a 5″ deep pan as well or is it adviceable to bake in 2″ pans alone?
    Pls sir, this question goes for all other cakes too

  38. Airnorhor says:

    Thanks for the recipe Sir. What’s d my equivalent for a cup.

  39. oluwatosin says:

    Thanks terry, God bless you, i tried it and it came out very nice. Can it last for 2 days without fridge?

  40. Ramalan Rasheeda says:

    Thank u sir, we appreciate u.

  41. Kankemwa says:

    Hello Terry. I would like to ask if using melted, unsalted butter instead of oil might work?

  42. Lynwabs says:

    Thanks very momentarily my Mentor.. It can only get quality results when your step by step instructions are followed.. Thanks God will continue to increase you all round Sir.

    Please I want to ask if using hand mixer sir, will I still get the same result?

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