Are you ready to bake the most delicious, moist, and perfectly spiced carrot cake you've ever tasted? Inspired by the legendary Ina Garten, this recipe delivers a truly unforgettable treat. Forget those dry, crumbly disappointments – this carrot cake is a celebration of flavor, texture, and pure baking joy. Whether you're a seasoned baker or a kitchen novice, this easy recipe will guide you to success, resulting in a show-stopping dessert perfect for any occasion. Let's get baking!
Ingredients:
This recipe provides enough for a classic 9x13 inch cake.
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)
- 1 cup crushed pineapple, drained (optional, adds extra moisture!)
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:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking and ensures a clean release.
Making the Cake Batter:
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of the leavening agents.
- In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can lead to a tough cake.
- Fold in the grated carrots and your choice of nuts and/or pineapple.
Baking the Cake:
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it – ovens vary!
- Let the cake cool completely in the pan before frosting. This prevents the frosting from melting.
Making the Cream Cheese Frosting:
- In a large bowl, beat the softened 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 the Cake:
- Once the cake is completely cool, frost it evenly with the cream cheese frosting.
Tips for the Best Carrot Cake:
- Fresh is Best: Use fresh carrots for the best flavor and moisture.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Cool Completely: Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Room Temperature Ingredients: Using room temperature ingredients helps them blend together more easily.
Variations:
- Spice it Up: Add a pinch of ginger or cardamom for an extra layer of warmth.
- Chocolate Swirl: Add a swirl of melted chocolate to the batter before baking.
- Different Nuts: Try using chopped pecans, walnuts, or even macadamia nuts.
- Citrus Zest: Add the zest of one orange or lemon to the batter for a bright, citrusy flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 15-20g Saturated Fat: 5-7g Cholesterol: 50-60mg Sodium: 150-200mg Carbohydrates: 40-50g Sugar: 25-30g Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy your delicious, homemade carrot cake!