You must try this delicious and easy carrot cake. It's very tasty, takes few ingredients and is very simple to prepare!
Do you like fluffy cakes? This delicious carrot cake is fluffy, tasty and has an excellent presentation! It's perfect for any occasion! Your kids will love the carrot aroma! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Carrots - The main ingredient of this recipe. Adds color, aroma and flavor to the cake.
- Vegetable oil - Helps the cake to be soft and fluffy.
- Light brown sugar - Sweetness and flavor.
- All-purpose flour - Gives consistency and is the base of the dough.
- Eggs - Makes the cake more soft and fluffy.
- Vanilla extract - Adds aroma and flavor.
- Baking powder - Rising agent.
- Powdered sugar - For garnish.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY CARROT CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine or butter and dust with flour.
Step 2: In a large bowl, whisk the flour and the baking powder; set aside.
Step 3: Pour the peeled carrots cut into small pieces, brown sugar, vegetable oil, eggs and the vanilla extract into a blender. Blend on medium speed until obtain a creamy mixture.
Step 4: Gradually add the carrot cream to the flour bowl and mix until you get a very creamy dough.
Step 5: Pour the dough into the prepared pan and bake about 30 minutes.
Step 6: When the cake is cooked, remove from the oven and unmold onto a plate.
TIPS FOR EASY CARROT CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the dough, resulting in even cooking.
3. When placing the cake dough in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Easy carrot cake
You must try this delicious and easy carrot cake. It's very tasty, takes few ingredients and is very simple to prepare!
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- 300 grams (10 1/2 ounces) carrot (2 medium carrots)
- 175 grams (1 cup) light brown sugar
- 200 grams (1 1/2 cups) all-purpose flour
- 4 medium eggs
- 1 teaspoon vanilla extract
- 100 ml (1/2 cup) vegetable oil
- 1 teaspoon baking powder
- Powdered sugar for garnish
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine or butter and dust with flour.
- In a large bowl, whisk the flour and the baking powder; set aside.
- Pour the peeled carrots cut into small pieces, brown sugar, vegetable oil, eggs and the vanilla extract into a blender. Blend on medium speed until obtain a creamy mixture.
- Gradually add the carrot cream to the flour bowl and mix until you get a very creamy dough.
- Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes (the time depends on the oven).
- When the cake is cooked, remove from the oven and unmold onto a plate. Let cool to room temperature, sprinkle with powdered sugar and serve.
Simple and wonderful! Pair with Brigadeiro frosting and it is perfect. Cake was moist and sweet. The rise was not as high as expected, but still enough for dramatic effect.
Thank you David!