It’s Christmas on the blog! We’re starting with the classics and working our way up to some pretty ambitious recipes because ’tis the season. First up, a moister than moist carrot cake filled with nutmeg, cloves and of course cinnamon because no winter/festive/Christmasy cake is complete without lots of spices. Brew yourself a piping hot cup of something and you’re home.
This cake is the kind of easy deliciousness that will combat all of the fiddly things your festive table demands. I toyed with the idea of frosting or icing or drizzling but one giant warm chunk was enough to banish any thoughts of interfering with it. The recipe is straightforward, adapted from these cupcakes, doubled to make a large cake and of course, taken up a notch with the spices. There’s a ton of carrots in there, so tell yourself you got your daily serve of veggies and go crazy.
Look at that texture! *insert heart-eyed emoji here*
The cake is definitely fragile, so let it cool for a couple of hours before slicing into it. Feel free to add in chopped nuts, raisins, whatever mix-ins you normally like with your carrot cake. It is seriously, seriously good. And I’m not even the biggest fan of carrot cake.
The batter comes together quickly, but after you’ve spent some time grating the carrots. Try and get hold of the ‘Delhi carrots’, the sweet, red ones that only show their face in the winter. Best flavour. Best best.
Let’s bake!
Spiced Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/4 tsp clove powder
- 2 tsps baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup vegetable oil
- 1 and 1/2 cups castor sugar
- 4 eggs (I'm not sure substitutes will work well here)
- 3 tsps vanilla extract
- 3 heaping cups of grated carrot
Instructions
- Preheat the oven to 175 C and grease an 8" round cake tin.
- In a large bowl, sift the flour, spices, baking powder and baking soda. Stir in the salt and set aside.
- In another bowl, beat the oil and sugar till combined. Add the eggs and vanilla and beat again.
- Add the grated carrots and beat till combined, then fold in the flour and mix or beat gently.
- Pour the batter into the prepared tin, sprinkle on some sliced almonds for crunch and bake for 40 to 45 minutes till a toothpick poked in the center comes out clean. Cover the top loosely with foil if the cake is browning too fast.
- Allow to cool for a couple of hours before slicing and serving while still slightly warm. Enjoy!
Ila Singh says
I made it with the gluten free flour. Rest everything was same
The top 1 inch layer was nice and raised. But my cake was uncooked from inside. Tried putting it to recook multiple times. But didn’t help.
🙁
the desserted girl says
Gluten free flours work a little differently so that could have been the problem. Try covering the cake with foil and baking it for longer at a slightly lower temperature next time.
Shahila says
Hi gayatri,
A silly doubt vegetable oil could be refined sunflower oil right?
the desserted girl says
Yes, any kind is ok
Divanshi says
Will the oil and sugar mix when I whisk them together?
the desserted girl says
Yes they always do, just mix well for a few seconds
Divanshi says
Thank you :)…. Generally how long should you let the cake cool on the pan before flipping it?
the desserted girl says
If you want to slice it right in the pan then a couple of hours at least as written in the post, but if you’re planning to flip it out whole and then slice it, then cool completely so that it doesn’t break. Chilling it might help too but make sure the pan is really well greased. Happy baking 🙂
Divanshi says
I made it, thank you….Tasted yumm! 🙂
the desserted girl says
Happy to hear that 🙂
Priya says
Hi Gayatri, How many carrots would approx make 3 cups
the desserted girl says
I’m so sorry, I meant to add that in the recipe. About 6 to 7 large carrots 🙂 A little extra here or there doesn’t matter, hope you like this cake!