Moist Carrot Cake Recipe: Simple, Quick, and Perfect for Breakfast!

Moist Carrot Cake Recipe: Simple, Quick, and Perfect for Breakfast!

Ingredients

For the Cake:

  • Eggs: 2 large
  • Brown Sugar: 175g (¾ cup)
  • Plain Yogurt: 75g (⅓ cup)
  • Vegetable Oil: 120ml (½ cup)
  • Plain Flour: 225g (1½ cups)
  • Baking Powder: 1 teaspoon
  • Baking Soda: ½ teaspoon
  • Salt: ¼ teaspoon
  • Cinnamon Powder: 1 teaspoon
  • Grated Carrots: 225g (2 cups)
  • Chopped Nuts: 75g (½ cup), such as walnuts or pecans
  • Vanilla Extract: 1 teaspoon
  • Almond Essence: ½ teaspoon (optional)

For the Frosting:

  • Cream Cheese: 75g (⅓ cup), softened
  • Butter: 75g (⅓ cup), softened
  • Powdered Sugar: 120g (1 cup)

Servings: 9-12 squares
Total Time: 1 hour

Step-by-Step Instructions

1. Preheat the Oven

  1. Set the Oven Temperature: Preheat your oven to 170°C (338°F).
  2. Prepare the Baking Pan: Grease and line a 20×20 cm (8×8 inch) baking pan with parchment paper. This will help the cake release easily after baking.

2. Prepare the Cake Batter

  1. Mix Eggs and Sugar: In a large mixing bowl, beat the 2 large eggs and 175g (¾ cup) of brown sugar together using an electric mixer or a whisk until the mixture is light and fluffy. This step helps to incorporate air, giving the cake a light texture.
  2. Add Yogurt and Oil: Add 75g (⅓ cup) of plain yogurt and 120ml (½ cup) of vegetable oil to the egg mixture. Mix until well combined. The yogurt adds moisture and tanginess, while the oil keeps the cake tender.
  3. Combine Dry Ingredients: Sift 225g (1½ cups) of plain flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt, and 1 teaspoon of cinnamon powder into the wet mixture. Gently mix until just combined, being careful not to overmix, as this can make the cake dense.
  4. Fold in Carrots and Nuts: Add 225g (2 cups) of grated carrots, 75g (½ cup) of chopped nuts, 1 teaspoon of vanilla extract, and ½ teaspoon of almond essence (if using). Gently fold the ingredients into the batter until everything is evenly distributed. The grated carrots add moisture and sweetness, while the nuts provide a satisfying crunch.
See also  WHITE CHEESE CAKE

3. Bake the Cake

  1. Pour and Spread: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
  2. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. This indicates that the cake is fully baked.
  3. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling the cake ensures the frosting won’t melt when applied.

4. Make the Frosting

  1. Combine Frosting Ingredients: In a medium bowl, whisk together 75g (⅓ cup) of softened cream cheese, 75g (⅓ cup) of softened butter, and 120g (1 cup) of powdered sugar. Beat until smooth and creamy, about 3-4 minutes. This creamy frosting complements the spiced  cake perfectly.

5. Frost the  Cake

  1. Frosting Application: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top using a spatula.
  2. Optional Garnish: For an extra touch, sprinkle additional chopped nuts on top of the frosting for added texture and decoration.

6. Serve

  1. Cut and Serve: Cut the cake into squares and serve. This moist and flavorful carrot cake with creamy frosting is perfect for breakfast, brunch, or as a snack with a cup of coffee or tea.

Nutrition Information (Per Serving, Based on 12 Servings)

  • Calories: 290 kcal
  • Protein: 4 g
  • Carbohydrates: 32 g
  • Dietary Fiber: 2 g
  • Sugars: 20 g
  • Total Fat: 17 g
  • Saturated Fat: 7 g
  • Cholesterol: 50 mg
  • Sodium: 170 mg

Tips for the Best Carrot Cake

  • Grate Carrots Finely: Use a fine grater for the carrots to ensure they blend seamlessly into the batter, adding moisture without large chunks.
  • Room Temperature Ingredients: For a smooth batter and frosting, make sure your ingredients, especially the cream cheese and butter, are at room temperature.
  • Do Not Overmix: Gently fold the ingredients to keep the batter light. Overmixing can result in a dense cake.