Carrot cake

Name: Carrot cake
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: Carrots - 300 g; Chicken egg - 60 g; Sugar - 170 g; Butter - 120 g; Wheat flour for baking - 200 g; Baking powder - 10 g; Nutmeg - 1 g; Walnuts - 30 g; Ground cinnamon - 1 g; Cream 33% fat - 200 g; Sugar - 20 g

Cookinero 6 Mar 2025

5410

Carrot cake is an object of adoration for many Americans. The adoration has gone so far that this dish even has its own holiday - Carrot Cake Day, which is celebrated on February 3. But the history of the pie is not as bright and beautiful as the pie itself. After World War II, there was a shortage of food, especially sugar. But there was a huge supply of canned carrots, which began to be added to baked goods, which made carrot pies very popular.

How to cook Carrot cake

Step 1

In a deep bowl, combine flour, egg, butter, baking powder, sugar and spices. Mix everything with a mixer until smooth.

Step 2

Roast the walnuts in a dry frying pan until golden brown and cool.

Step 3

Using a spatula, mix the grated carrots and ground walnuts into the dough.

Step 4

Leave the dough in a warm place for 10 minutes.

Step 5

Pour the dough into the pan and place in a preheated oven for 30 minutes.

Step 6

Prepare the cream: combine the cream with sugar and beat until stiff peaks form. Refrigerate the cream for 10 minutes.

Step 7

Cut the finished pie into portions and serve with cream.

Carrot cake - FAQ About Ingredients, Baking Time and Storage

Can I substitute all-purpose flour with a gluten-free alternative in this carrot cake recipe?

Yes, you can use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version. Ensure the blend contains xanthan gum or add 1/2 tsp per cup of flour for better texture.

How should I store leftover carrot cake, and how long will it stay fresh?

Store leftover carrot cake in an airtight container in the refrigerator for up to 4 days. The cream topping should always be refrigerated to maintain freshness.

Can I make this carrot cake dairy-free or vegan?

Yes! Replace butter with coconut oil or vegan butter, and use a plant-based cream (like coconut cream) whipped with sugar for the topping. For eggs, try flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).

What’s the best way to grate carrots for carrot cake—fine or coarse?

For tender cake texture, finely grate the carrots. A coarse grate will add more texture but may result in slightly denser bites.

Can I freeze carrot cake without the cream topping?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and add fresh cream before serving.

My cake is browning too quickly in the oven. What should I do?

Tent the cake loosely with aluminum foil halfway through baking to prevent over-browning while ensuring the center cooks through.

Can I add other ingredients like raisins or pineapple to this recipe?

Yes! Fold in 1/2 cup raisins (soaked in warm water first) or drained crushed pineapple for extra moisture and flavor. Adjust sugar slightly if pineapple is sweetened.

How can I tell when the carrot cake is fully baked?

Insert a toothpick into the center—if it comes out clean or with just a few crumbs (no wet batter), it’s done. The edges should also pull slightly from the pan.

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Carrot cake

How to cook Carrot cake

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Carrot cake - FAQ About Ingredients, Baking Time and Storage

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