As the air gets cooler and the leaves on the trees in my yard start to change, there's nothing better than relaxing with a slice of spiced carrot cake. This recipe is a great gift from a dear friend years ago, as it was her grandmother's recipe. It's perfect for fall days, to fill your kitchen with warm, comforting aromas like cinnamon and nutmeg. Plus, with the addition of whole wheat flour and sunflower oil, it's a slightly healthier version than the classic version, but just as delicious if not more so!
Whether you enjoy it with a cup of tea in the afternoon or serve it as a dessert for family gatherings, this carrot cake is a real treat! So, let's get started and bake something that will bring all the best flavors of fall to your table.
Ingredients:
Flours:
1 ½ cups white flour
½ cup whole wheat flour
Leavening & Spices:
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
A pinch of ground nutmeg
For the cake:
4 eggs
1 cup white sugar
1 cup brown sugar
1 cup sunflower oil
1 ½ cups grated carrots
For the Frosting:
1 cup cream cheese
1 tbsp orange zest (adds such a fresh touch!)
1 cup powdered sugar
Instructions:
Mix the Dry Ingredients: In a large bowl, combine the flours with the baking powder, baking soda, salt, and spices. The cinnamon and nutmeg will instantly remind you of autumn!
Prep the Wet Ingredients: In another bowl, whisk together the eggs with both sugars and the oil until everything is well mixed.
Grate the Carrots: Now, grate the carrots using the large side of a box grater. Add the grated carrots to the dry ingredients and toss them around so they’re fully coated in flour.
Combine Wet & Dry: Slowly pour the wet ingredients into the dry mixture, gently folding them together. Be careful not to overmix!
Prepare the Pan: Preheat your oven to 180°C (350°F). Grease and flour a medium-sized cake pan or loaf pan.
Bake: Pour the batter into your prepared pan and pop it into the oven for about 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Cool: Let the cake cool completely before frosting. I know, the wait is hard, but it’s worth it!
Instrucions for the Frosting:
Chill the Cream Cheese: Keep the cream cheese in the fridge until the last minute, so it's easier to work with.
Mix It All Together: In a bowl, combine the cream cheese, orange zest, and powdered sugar. Stir until smooth.
Frost the Cake: Spread the frosting over your cooled cake using a spoon or spatula. Take your time and enjoy the process—this is the fun part!
And there you have it! A warm, comforting carrot cake that’s perfect for the autumn season. Pair it with a steaming mug of tea or coffee, and you've got the ultimate cozy afternoon treat. Trust me, it’s so good you might want to bake it all year long!
Let me know if you try it out, and enjoy the sweet flavors of fall in every bite! 🍂🥕🍰
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