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Carrot Cake

This moist and flavorful carrot cake is a delightful blend of sweet and savory with warm spices, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1/2 cup oil Vegetable or canola oil works best.
  • 3 medium carrots, grated Freshly grated for best flavor.
  • 4 large eggs Room temperature for better mixing.
  • 2 cups sugar Granulated sugar.
  • 2.5 cups wheat flour
  • 1 tablespoon baking powder Leavening agent.
Frosting Ingredients
  • 1 tablespoon butter Unsalted butter.
  • 3 tablespoons chocolate powder Cocoa powder.
  • 1 cup sugar Granulated sugar.
  • 1 cup milk Whole milk for creamy frosting.

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F) and grease two round cake pans.
  2. In a blender, combine grated carrots, eggs, and oil. Blend until smooth.
  3. Mix in the sugar and blend for an additional 5 minutes until the mixture is well-combined and airy.
  4. In a large bowl, mix the wheat flour and baking powder.
  5. Slowly add the wet mixture to the dry ingredients, stirring gently until combined.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
  1. Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
  1. For the frosting, melt butter in a saucepan, then whisk in chocolate powder, sugar, and milk. Cook until you achieve a creamy consistency.
Cooling and Serving
  1. Allow the cake layers to cool completely before frosting with the creamy chocolate mixture.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for freshness. For longer storage, freeze individual slices.