Delicious Carrot Cake with Creamy Buttercream Icing

Ingredients:

For the Carrot Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups finely grated carrots (about 4 medium carrots)
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)

For the Buttercream Icing:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp milk or heavy cream

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Add the eggs one at a time, beating well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the Buttercream Icing:

  1. In a mixing bowl, beat the softened butter until creamy and smooth.
  2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  3. Add the vanilla extract and 2 tablespoons of milk or cream. Beat until light and fluffy, adding more milk or cream as needed to reach your desired consistency.

To Assemble:

  1. Place one cake layer on a serving plate or cake stand. Spread a layer of buttercream icing over the top.
  2. Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream icing.
  3. Optional: Garnish with additional grated carrots or chopped nuts.
  4. Prep Time: 30 minutes | Cooking Time: 25-30 minutes | Total Time: 1 hour
  5. Kcal: 450 kcal | Servings: Makes one 9-inch layer cake

FAQs:

  1. What makes a carrot cake moist and flavorful? A moist and flavorful carrot cake is achieved by using fresh, finely grated carrots, which add natural sweetness and moisture. Other key ingredients include oil (instead of butter), eggs, brown sugar, and spices like cinnamon, nutmeg, and ginger. Some recipes also incorporate crushed pineapple, applesauce, or shredded coconut for additional moisture and flavor.
  2. How do you make Creamy Buttercream Icing for Carrot Cake? To make creamy buttercream icing, beat softened butter until light and fluffy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Add a few tablespoons of heavy cream or milk and a splash of vanilla extract, then beat the mixture until it reaches a smooth and creamy consistency. Adjust the consistency by adding more powdered sugar or cream as needed.
  3. Can I add nuts or raisins to my carrot cake? Yes, adding nuts or raisins is a popular variation for carrot cake. Chopped walnuts or pecans and raisins can be folded into the batter before baking. Ensure they are evenly distributed to add texture and flavor without overpowering the cake.
  4. How should I store Carrot Cake with Creamy Buttercream Icing? Store carrot cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. If refrigerating, let the cake come to room temperature before serving for the best texture and flavor. You can also freeze the cake (with or without icing) for up to 3 months. Thaw it in the refrigerator overnight before serving.
  5. Can I make a dairy-free version of carrot cake and buttercream icing? Yes, you can make a dairy-free version by substituting dairy ingredients with non-dairy alternatives. Use a plant-based oil (like coconut or vegetable oil) for the cake, and replace cream cheese and butter in the icing with vegan or dairy-free versions. Non-dairy milk, such as almond or soy milk, can be used to adjust the icing’s consistency.

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