Moist and Sweet Carrot Cake
Aromatic and Delightful Carrot Cake: A Recipe Everyone Will Love
Experience pure bliss with this carrot cake, a harmonious blend of warm spices and sweet, tender carrots. It pairs wonderfully with a cup of rich, hand-drip coffee for an even more delightful experience. These photos are from a while back, but looking at them makes me crave a slice again! ^^
Carrot Cake Ingredients- 2 fresh eggs
- 100g brown sugar (adds a subtle sweetness)
- 100g olive oil (key to a tender crumb)
- 1 tsp ground cinnamon (for aromatic depth!)
- 1 tsp baking powder (helps the cake rise)
- 1 tsp baking soda (enhances softness)
- 160g grated carrots (the star for sweetness and moisture)
- Pinch of salt (enhances sweetness)
- 160g all-purpose flour
Cooking Instructions
Step 1
Begin by cracking 2 eggs into a bowl. Gradually add 100g of brown sugar in 2-3 additions while mixing with a hand mixer until smooth and pale ivory. Ensure the sugar is fully dissolved.
Step 2
Next, slowly drizzle in 100g of olive oil while mixing on the lowest speed of your hand mixer. Mix gently to prevent the oil from separating, ensuring a smooth incorporation.
Step 3
Now, prepare the dry ingredients. Sift 160g of all-purpose flour, 1 tsp of cinnamon, 1 tsp of baking powder, 1 tsp of baking soda, and a pinch of salt together into a separate bowl. Sifting 2-3 times will help prevent lumps and ensure the dry ingredients are evenly distributed in the batter, contributing to a tender cake texture.
Step 4
Add the sifted dry ingredients to the egg mixture and gently fold them in with a spatula until just combined. Be careful not to overmix, as this can make the cake tough. Finally, fold in 160g of finely grated carrots until the batter is smooth and uniform.
Step 5
Line your prepared cake pan with parchment paper. Carefully pour the batter into the lined pan. Gently tap the pan on the counter 2-3 times to release any large air bubbles; this helps create a smooth cake surface.
Step 6
Bake in a preheated oven at 180°C (350°F) for 10 minutes, then reduce the temperature to 170°C (340°F) and continue baking for another 20-25 minutes. If the top starts to brown too quickly, loosely cover the cake with aluminum foil to prevent burning. The cake is done when a skewer inserted into the center comes out clean.
Step 7
Your beautifully golden-brown carrot cake is ready! Allow it to cool completely on a wire rack before slicing and enjoying. It’s the perfect treat to savor with a warm cup of coffee or tea.
