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Ah, the carrot cake! A cake that always takes me on a little journey. Not just for its grated carrots – because yes, it’s a bit surprising at first – but especially for its spices and that cream cheese frosting that makes you melt. Honestly, I never forget that moment when I smell all those scents mixing in the house.
When I’m cooking, I often do it on the fly, I admit… Not necessarily the chef’s perfect recipe, but an authentic home version, with that little “I taste, I adjust” touch. So, if you’re looking for a moist, flavorful, and not too complicated cake, this carrot cake should please you.
I love that there are those crunchy hazelnuts and those warming spices, it’s like a hug for dessert. Come on, shall we start? You’ll see, it’s not rocket science, but it does require a bit of attention on the frosting, because sometimes my first attempts… well, how to say, it was a bit chaotic.
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By the way, a last-minute tip: if you don’t have pecans, don’t panic. I often replace them with hazelnuts or even nothing at all, and it works very well too. That’s the charm of carrot cake, it adapts to your desires and your pantry.
Essential ingredients for an authentic and indulgent carrot cake
- 250 g grated carrots (fresh is better for moistness)
- 200 g all-purpose flour
- 150 g brown sugar (I find it brings a deeper taste)
- 125 ml vegetable oil (sunflower or canola, that’s what I use)
- 3 eggs
- 1 teaspoon baking soda or baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger (personally, I like this spicy touch)
- a pinch of salt
- 100 g toasted pecans (optional, but adds a nice crunch)
- For the frosting: 200 g cream cheese, 50 g softened butter, 100 g icing sugar, a bit of liquid vanilla
Step-by-step preparation of a New York-style carrot cake
- Start by finely grating the carrots. Personally, I grate by hand because the texture is better, even if it takes more time.
- Then mix the dry ingredients: flour, baking soda, salt, cinnamon, ginger.
- In another bowl, toss in the oil, eggs, and sugar. Whisk a bit, no need to overwork the batter.
- Incorporate the grated carrots into the wet mixture, then gently add the dry ingredients.
- Quickly crush the toasted pecans and add them to the batter.
- Pour into a buttered or parchment-lined pan.
- Bake at 170 °C for about 40-45 minutes. Watch out for the knife tip which should come out clean, but the cake remains moist.
- While it’s baking (I love that moment when the house smells like a blend of spices), prepare the frosting by whisking the cream cheese with the butter, icing sugar, and vanilla.
- Once the cake is cold (very important, otherwise guaranteed disaster), spread the frosting in a generous layer.
What you need in the kitchen to master this carrot cake
- A good carrot grater, that’s the basics!
- Two large enough bowls for the wet and dry mixes, very practical
- A manual or electric whisk for the frosting, it makes life easier
- A round cake pan, 22-24 cm diameter, otherwise it changes the baking
- A flexible spatula to scrape the mixtures well
It’s really necessary to let the cake cool. The first time, I wanted to spread the frosting too hot, result: everything melted, a real disaster. Now, it’s sacred, I force myself to wait. Not always easy, but worth it.
This recipe honestly rocks with my friends. The secret? A moist texture, a flavor neither too sweet nor too dry, and the spice-frosting combo that does it all. Every time, they ask me for the recipe, and I take the opportunity to give them my little tips.
But hey, it’s also fun to treat yourself with a slightly personalized version, adding raisins or swapping pecans for almonds. You get the idea, it’s a cake that adapts, like an old faithful friend.
Frequently asked questions to successfully make your carrot cake without headache
Can the cake be prepared the day before?
Yes, you can even keep it in the fridge, but be sure to let it return to room temperature before spreading the frosting, otherwise it will melt.
Is baking soda essential?
Not necessarily, you can replace it with regular baking powder. Note that baking soda reacts better with the acidity of the carrots for optimal moistness.
How to make the cake less sweet?
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Reduce the amount of brown sugar to 120 g, and also slightly reduce the icing sugar in the frosting.
Can this cake be frozen?
Yes, preferably without frosting. Wrap it well with cling film and take it out the day before tasting for a gentle thaw.
