Easy Carrot Cake Cupcakes with Cream Cheese Frosting Kitchn from www.thekitchn.com
Description
Carrot cake is a classic dessert that never goes out of style. It's moist, flavorful, and packed with nutrients from the carrots. This easy carrot cake recipe is perfect for beginners and busy people who don't have much time to bake. With simple ingredients and cup measurements, you can whip up a delicious carrot cake in no time.
Prep Time
The prep time for this easy carrot cake recipe is about 15 minutes. You'll need to peel and grate the carrots, measure the dry ingredients, and preheat the oven.
Cook Time
The cook time for this easy carrot cake recipe is about 30-35 minutes. You'll need to bake the cake in the oven until it's golden brown and a toothpick comes out clean.
Ingredients
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1/2 cup chopped walnuts (optional)
For the cream cheese frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Equipment
Large mixing bowl
Electric mixer or whisk
9x13 inch baking pan
Parchment paper
Cooling rack
Method
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper. 2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. 3. In another bowl, beat together the sugar, oil, and eggs until smooth. 4. Stir in the grated carrots and chopped walnuts (if using). 5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. 6. Pour the batter into the prepared baking pan and smooth the top with a spatula. 7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. 8. Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely. 9. To make the cream cheese frosting, beat together the cream cheese and butter until smooth. 10. Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and creamy. 11. Once the cake has cooled, spread the cream cheese frosting over the top and serve.
Notes
- Make sure the cream cheese and butter are softened before making the frosting to ensure a smooth texture. - You can add raisins or shredded coconut to the cake batter for extra texture and flavor. - The cake can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Info
Serving size: 1 slice (1/12 of the cake) Calories: 485 Total fat: 29g Saturated fat: 8g Cholesterol: 87mg Sodium: 343mg Total carbohydrates: 52g Dietary fiber: 2g Sugars: 36g Protein: 6g
Recipes FAQ
Q: Can I use a different type of oil for the cake? A: Yes, you can use any neutral-flavored oil such as canola oil or grapeseed oil. Q: Can I make the cake ahead of time and freeze it? A: Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Q: Can I use a different type of frosting? A: Yes, you can use any frosting that you like such as whipped cream or buttercream frosting.
Recipe Tips
- Use a box grater or food processor to grate the carrots quickly and efficiently. - Make sure the eggs are at room temperature before adding them to the wet mixture for better results. - Don't overmix the batter or the cake will be tough and dry. Mix until just combined. - Let the cake cool completely before frosting it to prevent the frosting from melting.
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