Young and old party goers love this cake!
In spite of the many ingredients and steps, this scrumptious but substantial carrot cake is easy to make, and hard to mess up.
Vegan Or Ovo-Lacto Veg: This carrot cake recipe works well and tastes yummy either way. We've used vegan sour cream in this recipe, but if you don't like it, use vegan vanilla buttercream frosting recipe, with the lemon option.
Total prep & cook time: 60 min
Nutrition Data Per Serving, Ovo-Lacto version, 133 g: 376 calories, 47 g carbohydrate, 18 g fat, 320 mg sodium, 2 g dietary fiber, 7 g protein, good source of Vitamin A. Estimated glycemic load: 29
Nutrition Data Per Serving, Vegan version, 127 g: 300 calories, 48 g carbohydrate, 11 g fat, 302 mg sodium, 3 g dietary fiber, 5 g protein, very low in Cholesterol, good source of Manganese, and very good source of Vitamin A. Estimated glycemic load: 29
Vegan vanilla buttercream frosting, with the lemon option, is recommended for the vegan verson of this carrot cake
Healthier Version: Half the sugar, substitute 1/3 whole grain flour, and leave off the frosting. At that point, you could make muffins or quick bread or call it a snack cake.
We made a sugar free version, using a diabetic sugar substitute and no frosting, for an important wedding guest. I wasn't sure if that made it okay for diabetics to eat, but I kept my mouth shut.
For this carrot cake recipe, you'll need a large metal cake pan, 10x13 inches. This recipe also makes a nice layer cake, using two 8 or 9 inch round layer cake pans. Carrot cake bakes best in relatively thin layers. You'll need to adjust the time if you use different sized pans.
Because it's so loaded with goodies, this cake needs to get off to a quick start so it'll rise nicely to carrot cake stardom. So I recommend setting the baking rack one step up from the middle of the oven, and using a metal instead of a glass pan for faster heating.
The recipe goes together smoothly and quickly if you get out all the ingredients first and group them according to the 3 steps for assembling - dry ingredients, tasty additions, and wet ingredients. It helps a lot if the butter is very soft and the eggs are almost warm, along with all the other ingredients. That's what I mean by room temperature.
Important: Double the frosting recipe for a layer cake. Halfing the recipe works well, but remember to half the lemon zest and lemon juice for the frosting! And be sure to zest the lemon before you cut and squeeze the juice.
Wait until the carrot cake is absolutely stone cold before frosting, and chill the frosting while you impatiently wait for the cake to cool.
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