Cake Doctor Carrot Cake Recipe

April 23, 2023 Post a Comment

Where to Buy Vegan Birthday Cake [Updated 2022] Veganuary from veganuary.com

Ingredients

For the Cake:

1 package (18.25 ounces) plain yellow or white cake mix

1-1/4 cups water

1/2 cup vegetable oil

4 large eggs

2 cups finely grated carrots (4 to 5 carrots)

1/2 cup raisins

1/2 cup sweetened flaked coconut

1/2 cup chopped walnuts or pecans

1 teaspoon ground cinnamon (optional)

Instructions

Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.

In a large mixing bowl, combine the cake mix, water, oil, and eggs. Beat with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined.

Add the carrots, raisins, coconut, walnuts, and cinnamon, if desired. Stir with a wooden spoon until evenly distributed. Divide the batter between the prepared pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

Bake for 35 to 40 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. The cake should start to pull away from the sides of the pan. Remove from the oven and place on wire racks to cool for 20 minutes.

Invert the cakes onto the racks. Peel off the parchment or waxed paper and cool completely. When the cakes are cool, frost with Cream Cheese Frosting.

Nutrition

This Cake Doctor Carrot Cake recipe yields 12 servings. Each serving provides approximately:

Calories - 466

Carbohydrates - 59 g

Protein - 4 g

Fat - 25 g

Cholesterol - 65 mg

Sodium - 490 mg

Fiber - 2 g

Sugars - 37 g

Tips for Making the Perfect Carrot Cake

Baking a perfect carrot cake is easier than you think. Here are a few tips to help you along the way.

Use fresh carrots for the best flavor. Fresh carrots have a slight sweetness to them that you won’t find in pre-shredded carrots.

Grate the carrots on the small side of the grater. This will give you a finer texture which will help the cake bake evenly.

Be sure to evenly distribute the carrots, raisins, coconut, and nuts throughout the batter. This will ensure even baking and flavor.

Don’t skimp on the frosting. Cream cheese frosting is the traditional choice for carrot cake and it really takes it to the next level.

Bake the cake on the middle rack of your oven. This will help it bake evenly and prevent it from over-browning on the outside.

Cool the cake completely before frosting. Cooling the cake prevents the frosting from melting and gives it time to set up properly.

Let the frosting set before serving. Cream cheese frosting needs time to set before it can be cut, so be sure to give it at least an hour before serving.

Serving Suggestions

Carrot cake is the perfect dessert for any occasion. Serve it with a scoop of ice cream or a dollop of whipped cream for a delicious treat. It can also be served with a cup of tea or coffee for a light dessert. Carrot cake is also a wonderful addition to any breakfast or brunch. Serve it with a side of fresh fruit and yogurt for a delicious and nutritious breakfast.

Storage

Carrot cake is best served the day it is made, but it can be stored for up to 3 days. Be sure to store the cake in an airtight container at room temperature. If you need to store it for longer than 3 days, wrap it tightly in plastic wrap and store in the refrigerator for up to 5 days.

Conclusion

This Cake Doctor Carrot Cake recipe is sure to please any crowd. It’s moist, flavorful, and easy to make. Plus, it’s packed with nutrition. Give it a try and you won’t be disappointed. Enjoy!