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
- Set the Oven Temperature: Preheat your oven to 170°C (338°F).
- 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
- 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.
- 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.
- 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.
- 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.
3. Bake the Cake
- Pour and Spread: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- 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.
- 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
- 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
- Frosting Application: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top using a spatula.
- Optional Garnish: For an extra touch, sprinkle additional chopped nuts on top of the frosting for added texture and decoration.
6. Serve
- 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.