Easy Carrot Cake. Voeg je ingrediënten nu gemakkelijk toe aan je boodschappenlijst. Met de instructievideo's en de Allerhandigste kooktips van AH lukt je recept altijd. Combine the sugar, flour, salt, cinnamon, soda, oil.

Pour the batter into the prepared baking pan. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. You can cook Easy Carrot Cake using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Easy Carrot Cake

You need of Carrot Cake.
Prepare 83 g of all-purpose flour.
It's 2/3 teaspoons of baking soda.
Prepare 1/6 teaspoon of fine sea salt.
You need 1/2 teaspoon of ground cinnamon.
Prepare 98 ml of canola or other vegetable oil.
You need 66 g of granulated sugar.
Prepare 66 g of lightly packed brown sugar.
You need 1/3 teaspoon of vanilla extract.
It's 1 of extra large eggs.
You need 100 g of grated peeled carrots (1 medium carrot).
Prepare 30 g of coarsely chopped pecans (optional).
You need 20 g of raisins (optional).
It's of Soft Creamy Frosting (not your traditional cream cheese frosting).
It's 75 g of cream cheese, at room temperature.
Prepare 46 g of powdered sugar.
It's 26 ml of heavy whipping cream.
It's 17 g of coarsely chopped pecans, for topping.

One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing.

Easy Carrot Cake instructions

Heat the oven to 350F (176C). Grease 7 inch round cake pan and line the bottom with parchment paper then grease the top of the paper..
In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended..
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in the egg until combined..
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins..
Pour into cake pan. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 30t to 40 minutes..
Let cool in pan for 15 minutes then turn out onto cooling rack, peel off parchment paper and cool completely. (If it's stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing)..
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute..
Beat in the powdered sugar, a spoon at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake..
When the cake is completely cool, frost the top leaving the side unfrosted. Scatter nuts on top..

Oil keeps the cake nice and moist — any neutral flavored oil will work. In a medium bowl, combine grated carrots and brown sugar. In a medium bowl, whisk together flour, baking powder, cinnamon, allspice, and salt. To a large bowl, add eggs and whisk until lightly beaten. Easy carrot cake from a cake mix.