Global recipe
Carrot Cake
Most carrot cakes are dense and heavy from too much oil and too many add-ins; this version stays light because it uses moderate carrot and skips the typical pineapple-and-coconut overload. Currants soaked in hot water plump up in the batter; pecans and warm spices keep the flavor classic. The cream cheese frosting is the only acceptable frosting for carrot cake.
Prep30 mins
Cook45 mins
Serves16
Difficultymedium
Ingredients
- 1/2 cup dried currants
- 2 1/4 cups all-purpose flour, spooned into measuring cup and leveled
- 2 tsp baking soda
- 1 tsp salt (for cake)
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 3/4 cup pecans or walnuts, coarsely chopped (for cake)
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup (packed) dark brown sugar
- 1 1/4 cups vegetable oil
- 2 1/2 cups finely shredded carrots (from 1 lb of carrots)
- 8 oz cream cheese, at room temperature (for frosting)
- 1/2 cup (1 stick / 113 g) unsalted butter, at room temperature (for frosting)
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- 4 cups confectioners' sugar
- 1/2 cup pecans or walnuts, coarsely chopped (for decoration, optional)
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 470
- Protein
- 5 g
- Carbs
- 64 g
- Fat
- 23 g
