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Food

How To Make The Most Delicious And Fluffy Carrot Cake

Fluffy, aromatic, and so delicious, everyone will want a taste. And then they'll ask for the recipe. This is how you make the richest and easiest carrot cake.

| José Manuel Rodríguez (ELLE Spain)
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Some recipes transport you back to childhood, even before you taste them. Like carrot cake. Just seeing it brings back happy memories and awakens your taste buds.

It's a humble treat that has won over tables, palates, and hearts—especially those of children and grandparents—by combining the simplicity of its ingredients with a result that makes you want to take another bite. Its spongy texture and spiced aroma evoke memories of home cooking and afternoons that seem to freeze in time.

The origin of carrot cake dates back to medieval Europe, when carrots were used as a substitute for sugar in desserts due to their natural sweetness. Over time, this cake adopted variations according to each region: nuts and spices in Northern Europe, glazed touches of vanilla in Victorian England, until it became the contemporary classic that we recognise today. It arrived in Spain late, where it became popular starting in the 20th century, especially in the 60s and 70s, when European confectionery became more global. Nowadays, it is already part of our sweet recipe book.

Recipe


Ingredients

3 large eggs

250 gof carrots

200 gof sugar

180 mLsunflower oil

200 gof wheat flour

2teaspoons of baking powder

1/2teaspoon of baking soda

1/2teaspoon of salt

1teaspoon of ground cinnamon

50 gOPTIONAL: chopped walnuts or almonds

FOR THE ICING

100 gcream cheese

50 gbutter

80 gpowdered sugar

1teaspoon of vanilla essence

Preparation

Step  1

Beat the eggs with the sugar until you get a creamy and light mixture.

Step  2

Add the oil gradually, beating until incorporated.

Step  3

Add the grated carrot and mix gently.

Step  4

Sift together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add this mixture to the wet ingredients, folding gently.

Step  5

Add the chopped nuts if you decide to use them (almonds, walnuts, hazelnuts...). 

Step  6 

Pour the batter into the mould.

Step  7

Bake for 45–50 minutes at 180°C (check for doneness with a toothpick: it should come out clean).

Step  8

Let cool for 10 minutes in the mould, then unmold and let cool completely on a wire rack.

Step  9

OPTIONAL: For the frosting: beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over the cooled cake. If you don't want the frosting, you can simply sprinkle a little powdered sugar on top.

TIP: If you want a special and different touch for this cake, with a delicious spiced twist, add 1/4 teaspoon of nutmeg or ground ginger.

Read the original article on ELLE Spain.

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