Are you craving a deliciously moist and spiced carrot cake that's guaranteed to impress? Look no further! This recipe, inspired by the queen of effortless entertaining herself, Ina Garten, delivers a perfectly balanced blend of sweet and spicy flavors, moist texture, and creamy frosting. It's a fantastic addition to your repertoire of easy recipes and healthy meals, perfect for any occasion. Whether you're a seasoned baker or just starting your homemade cooking journey, this recipe is simple enough for quick dinner ideas yet elegant enough for a special celebration. Let's get baking!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Getting Started: Preparing the Oven and Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This simple step ensures your cake layers will release easily and beautifully. Grate your carrots and chop your nuts (if using) beforehand to streamline the baking process.
Making the Carrot Cake Batter:
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. In a large bowl, cream together the sugar and oil until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the grated carrots and nuts (if using).
Baking the Cake:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Preparing the Cream Cheese Frosting:
While the cakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and salt.
Frosting and Serving the Cake:
Once the cakes are completely cool, frost the top of one layer with a generous amount of cream cheese frosting. Top with the second cake layer and frost the entire cake. This delicious carrot cake is best served at room temperature.
Tips and Variations:
- For extra moisture: Add 1/4 cup of pineapple juice to the batter.
- Spice it up: Add a pinch of cayenne pepper to the batter for a subtle kick.
- Different nuts: Feel free to substitute other nuts like almonds or macadamia nuts.
- Make it vegan: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use vegan butter and cream cheese.
- Decorate it: Add chopped nuts, shredded coconut, or candied ginger to the frosting for extra flair.
Nutritional Information (per serving, approximate):
Calories: Around 350-400 (depending on frosting amount and nut inclusions)
This information is an estimate and can vary depending on the specific ingredients used.
This Ina Garten-inspired carrot cake recipe is a guaranteed crowd-pleaser. Its moist texture, delicious spices, and creamy frosting make it the perfect dessert for any occasion. Enjoy!