I absolutely adore this Carrot Cake recipe. It has the perfect balance of sweetness and spice, and the moist texture is just divine. The secret to its moistness is the use of baby food carrots. It’s a trick I learned a while back and it never fails to deliver a moist and flavorful cake. This recipe also includes a hint of cinnamon and cloves, which gives the cake a lovely warm and spicy note – it’s the perfect comfort food. One of my favorite parts of this cake is the walnut inclusion. They add a wonderful crunch that contrasts beautifully with the soft and moist texture of the cake. Whether it’s for a birthday, a holiday, or just a weeknight dessert, this Carrot Cake is always a hit. And the best part? It’s super easy to make! So, let’s get baking!
Ingredients
- 3 c. flour
- 2 c. sugar
- 3 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1/2 tsp. cloves
- 1 1/2 c. oil
- 4 eggs
- 3/4 c. walnuts
- 2 to 3 junior jars baby carrots (strained) for a total of 12 oz.
Baking Instructions
- Sift together flour, sugar, baking powder, cinnamon and cloves.
- Add oil, eggs, walnuts and baby food.
- Bake in a 13 x 9 1/2-inch pan in a 350° oven until done.
- Test with toothpick in 1/2 hour and until done.
- Cream Cheese Icing is best but you may use white icing.
Calorie: 450
Total cooking time: 1 hour
Difficulty level: Easy
When Carrots Met Cake: A Love Story
Dawn of the Dry Ingredients
So there I was, caught in the embrace of my humble kitchen, ready to play matchmaker to an unlikely pair: carrots and cake. I remember reaching for the flour, sugar, baking powder, cinnamon, and cloves, and thinking, “I hope they’re ready for this blind date.”
I commenced the get-together by sifting the flour and sugar together. As the fine grains drifted downwards, it was as if they were being dusted by the magic of potential deliciousness. The baking powder joined the party next, followed by the spicy duo, cinnamon and cloves. They all needed some serious blending, and I was just the stirrer for the job!
The Oil and Egg Tango
Next up was the oil. It slid into the mix with the confidence of a salsa dancer, ready to change the texture of the party. The eggs made their entrance shortly after, four little smooth talkers ready to bind everything together. I whisked them in one by one, each egg yolk breaking and merging like a golden sunrise amidst a floury landscape.
The Nutty Interlude
Now, where do the walnuts fit into this equation? I hear you ask. Well, they’re the unexpected guests, the ones who show up fashionably late and become the life of the party. I added 3/4 cup of them, roughly chopped, because let’s face it, nobody likes a perfectionist walnut in a carrot cake.
The Baby Carrot Twist
Now, here’s where the real plot twist happens. Who knew that babies (baby carrots, of course) would be the star of the show? I know, it’s surprising — like finding out that your grandma has been the secret agent all along. But trust me on this. I introduced 2 to 3 junior jars of baby carrots (strained) into the mix. That’s about 12 oz. of carrot goodness, my friends.
The Heat of the Moment
The cake batter was ready to face the heat, literally. I gently poured it into a 13 x 9 1/2-inch pan, making sure it was spread evenly. The oven, preheated to 350°, was ready to transform this medley of ingredients into a delectable dessert.
The Toothpick Test
Half an hour into the baking, I decided to test the waters — or rather, the cake. The toothpick test is a time-honored tradition, used by bakers worldwide to determine whether a cake is ready to leave its warm oven home. I plunged the toothpick into the heart of the cake… and it emerged clean. Success!
The Icing on the Cake
Cream Cheese Icing is the best partner for our carrot cake — like a soft blanket on a chilly night, or a sprinkle of laughter in a serious conversation. But hey, if you’re feeling rebellious, go with white icing. It’s your cake after all!
So that’s it, folks! A humble tale of how carrots met cake in my tiny kitchen. A heartwarming story, a delicious ending. And remember, if I can do it, you can too! Just remember to invite me over when you do, because I could always use another slice of carrot cake.
