Ingredients and Weight:
- Carrots: 300 grams (about 2 large carrots)
- All-purpose flour: 2 cups
- White sugar: 1 cup
- Brown sugar: 1/2 cup
- Unsalted butter: 150 grams (1/2 cup)
- Eggs: 3 large
- Baking powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon (optional)
- Vanilla extract: 1 teaspoon
- Cream cheese frosting (ready-made or homemade)
- Walnuts or pecans (optional) for topping
Preparation Time:
- Preparation time: 1 hour
- Cooking time: 45-55 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine the flour, white sugar, brown sugar, baking powder, cinnamon, and nutmeg. Set aside.
- In a separate bowl, cream together the butter and eggs until smooth. Add the vanilla extract.
- Add the carrot shreds to the flour mixture and stir well. Then pour in the butter and egg mixture and mix until combined.
- Pour the batter into a greased and floured 9-inch round cake pan.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- Spread the cream cheese frosting on top of the cooled cake and decorate with walnuts or pecans if desired.
Nutritional Information: (Per serving, assuming 8 equal parts)
Calories: Approx. 400-500 (depending on frosting amount)
Fat: Approx. 20-30 grams
Carbohydrates: Approx. 60-70 grams
Protein: Approx. 5-7 grams
(Note: Nutrition facts may vary depending on the exact ingredients used.)
Dish Characteristics:
- Carrots give the cake a sweet and unique flavor.
- Cream cheese frosting adds a rich and creamy texture to the cake.
- The addition of walnuts or pecans provides a crunchy contrast to the soft cake and frosting.
User Comments:
- "This carrot cake is amazing! The flavor is so unique and the cream cheese frosting is the perfect complement." - John Doe, New York
- "The texture of this cake is perfect - not too dense and not too light. The carrots give it a nice flavor." - Jane Smith, California
- "I love how easy this recipe is to make, yet it still tastes like a professional dish." - Michael Johnson, Texas
Special Precautions and Tips:
- Make sure to use fresh carrots for best flavor and texture. Shred them using a food processor or grater for even distribution in the cake.
- Do not overmix the batter to avoid a tough cake texture. Mix until just combined.
- For best results, let the cake cool completely before frosting to ensure the frosting sets properly on top of the cake.
