Carrot cake recipe
|Moist carrot cake with frosting.|
- 2 cups of shredded carrots.
- 1 cup all-purpose flour.
- 1/2 cup whole wheat flour.
- 1 tbsp cinnamon.
- 1 teaspoon ginger.
- 1 cup brown sugar, you can increase it to one cup and a half, if you like the cake sweeter.
- 2 tbsp baking powder.
- 4 eggs.
- 1 teaspoon vanilla.
- 3/4 cup oil.
- 2 tbsp yogurt.
- 3/4 cup chopped walnut.
- 150 grams of greek yogurt.
- 150 cream cheese.
- 1/4 cup icing sugar.
- 3-4 drops of lemon juice.
- In a bowl mix the flour with the baking powder, then add the carrots and the chopped walnut, in this method when you cover the carrots and the walnuts with the flour, you keep them in the middle of the cake and distribute them very well without dropping down at the bottom of the cake tray.
- in another bowl mix the eggs with the oil, sugar, yogurt, and vanilla.
- pour the liquids on the flour and mix very well.
- pour your mixture into a cake tray.
- put it in a preheated oven at 180C for 25-30 minutes according to your oven.
- Until your cake gets cold after baking, you start to prepare the frosting by mixing the greek yogurt with the cheese, icing sugar, and drops of lemon.
- Taste your frosting and see if it needs more sugar as in the icing sugar they add cornstarch which lowers the sweetness of the sugar.
|Moist carrot cake.|
Why use oil instead of butter in the carrot cake?
Moisture content: Oil has a higher moisture content compared to butter, which can make the cake more moist and tender.
Flavor: Butter has a strong flavor that can overpower the delicate flavors in the cake, whereas oil provides a neutral flavor that allows the other ingredients to shine through.
Mixing: Oil is easier to mix into the batter compared to butter, which can be more challenging to incorporate evenly.
Textures: Oil creates a finer crumb and a more tender texture in the cake compared to butter, which can make the cake dense.
That being said, some bakers still prefer to use butter in their carrot cake recipes because it provides a richness and flavor that can't be replicated by oil. Ultimately, the choice of oil vs. butter comes down to personal preference and the desired outcome of the cake.
What causes carrot cake to be dry?
Several factors can cause a carrot cake to become dry:
Overbaking: One of the most common reasons for a dry cake is overbaking. When the cake is baked for too long, the moisture in the batter evaporates, leaving the cake dry and crumbly. To avoid overbaking, check the cake for doneness by inserting a toothpick into the center; if it comes out clean, the cake is done.
Not enough moisture: Carrot cakes rely on moist ingredients like grated carrots, oil, and eggs to create a moist, tender texture. If there aren't enough of these ingredients in the batter, the cake can become dry.
Improper mixing: If the batter is not mixed well, the ingredients won't be evenly distributed, which can result in a dry cake.
Not using the right type of oil: Different oils have different levels of moisture, and using an oil with a low moisture content can result in a dry cake.
Using old or stale ingredients: Using ingredients that are past their expiration date or have gone stale can result in a dry cake.
By paying attention to these factors and using fresh, high-quality ingredients, you can avoid a dry carrot cake and enjoy a moist and tender dessert.