Carrot Cake III

Carrot Cake III Recipe - Made in USA with Grated Carrots and Pecans

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 40-50 minutes | Servings: 12-16

Introduction

Carrot Cake III is a classic dessert that is loved by many for its moist and flavorful taste. This recipe combines the sweetness of carrots with the crunch of pecans, topped off with a creamy cream cheese frosting.

History

Carrot cake has been around for centuries, with variations of the recipe appearing in different cultures around the world. The addition of carrots to cakes became popular in the Middle Ages, when sugar and sweeteners were expensive and hard to come by. Carrots provided a natural sweetness and moisture to cakes, making them a popular choice for special occasions.

Ingredients

4 eggs
1.25 cup vegetable oil
2 cup white sugar
2 tsp vanilla extract
2 cup all-purpose flour
2 tsp baking soda
2 tsp baking powder
0.5 tsp salt
2 tsp ground cinnamon
3 cup grated carrots
1 cup chopped pecans
Frosting
0.5 cup butter, softened
8 oz (227 g) cream cheese, softened
4 cup confectioners' sugar
1 tsp vanilla extract
1 cup chopped pecans

How to prepare

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together the eggs, oil, white sugar, and 2 tsp of vanilla.
Mix in the flour, baking soda, baking powder, salt, and cinnamon. Stir in the carrots. Fold in the pecans. Pour the mixture into the prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely.
To make the frosting, in a medium bowl, combine the butter, cream cheese, confectioners' sugar, and 1 tsp of vanilla.
Beat the mixture until it is smooth and creamy. Stir in the chopped pecans. Frost the cooled cake.

Variations

Add pineapple chunks or shredded coconut to the batter for a tropical twist.
Substitute walnuts or almonds for the pecans for a different flavor profile.
Use a different frosting, such as a cream cheese frosting with orange zest for a citrusy kick.

Cooking Tips & Tricks

Make sure to grate the carrots finely to ensure they blend well into the cake batter.

- Allow the cake to cool completely before frosting to prevent the frosting from melting.

- For a more decadent twist, add raisins or shredded coconut to the batter.

- Store the cake in the refrigerator to keep it fresh for longer.

Serving Suggestions

Serve Carrot Cake III with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. Pair it with a cup of hot tea or coffee for a delightful afternoon snack.

Cooking Techniques

Be sure to properly grease and flour the baking pan to prevent the cake from sticking.

- Use a hand mixer or stand mixer to ensure the batter is well mixed and fluffy.

- Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.

Ingredient Substitutions

Substitute applesauce for some of the oil to reduce the fat content.

- Use gluten-free flour for a gluten-free version of the cake.

- Replace the pecans with walnuts or almonds for a different nutty flavor.

Make Ahead Tips

Carrot Cake III can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover the cake with plastic wrap or store it in an airtight container to keep it fresh.

Presentation Ideas

Decorate the top of the cake with extra chopped pecans or a sprinkle of cinnamon for a beautiful presentation. Serve the cake on a decorative cake stand for a special occasion.

Pairing Recommendations

Pair Carrot Cake III with a glass of milk or a cup of hot tea for a comforting treat. For a special occasion, serve it with a glass of dessert wine or champagne.

Storage and Reheating Instructions

Store any leftover Carrot Cake III in the refrigerator for up to 3 days. To reheat, simply microwave a slice for 20-30 seconds or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of Carrot Cake III contains approximately 400 calories. It is important to enjoy this dessert in moderation as part of a balanced diet.

Carbohydrates

Carrot Cake III is a carbohydrate-rich dessert, with each serving containing approximately 45 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for overall health and well-being.

Fats

This recipe is high in fats, with each serving containing approximately 25 grams of fat. While fats are an important part of a balanced diet, it is important to consume them in moderation to maintain a healthy weight and reduce the risk of heart disease.

Proteins

Each serving of Carrot Cake III contains approximately 5 grams of protein. Protein is essential for building and repairing tissues in the body, making it an important nutrient for overall health.

Vitamins and minerals

Carrot Cake III is a good source of vitamin A, thanks to the carrots in the recipe. Vitamin A is essential for maintaining healthy vision, skin, and immune function. Additionally, the pecans in the recipe provide a good source of vitamin E, which is important for skin health and immune function.

Alergens

This recipe contains eggs, nuts, and dairy, which are common allergens. It is important to be mindful of any food allergies or sensitivities when preparing and serving this dish.

Summary

Carrot Cake III is a delicious dessert that is rich in carbohydrates, fats, and essential nutrients like vitamin A and E. Enjoy this treat in moderation as part of a balanced diet.

Summary

Carrot Cake III is a classic dessert that is loved for its moist texture and delicious flavor. With the perfect balance of sweetness and crunch, this recipe is sure to become a favorite for any occasion. Enjoy a slice with a cup of tea or coffee for a delightful treat.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a warm summer day, and I was visiting my friend Clara who lived down the street. As soon as I walked into her kitchen, I was hit with the most incredible smell - a combination of cinnamon, nutmeg, and sweet carrots.

Clara was in the midst of baking a carrot cake, and she graciously offered to show me how to make it. As she gathered the ingredients and began to walk me through the steps, I was amazed at how simple it seemed. The grated carrots, the crushed pineapple, the chopped walnuts - it all came together in a beautiful symphony of flavors.

As the cake baked in the oven, the scent filled the entire house, and I couldn't wait to taste the finished product. When Clara finally pulled the cake out of the oven and frosted it with a rich cream cheese icing, I knew I had stumbled upon something truly special.

From that day on, I was determined to perfect the art of making carrot cake. I began experimenting with different variations of the recipe, tweaking the measurements and ingredients to suit my own tastes. I added more cinnamon for warmth, more pineapple for sweetness, and more walnuts for crunch.

I made carrot cake for every occasion - birthdays, holidays, dinner parties. Each time I made it, I received rave reviews from friends and family who couldn't get enough of the moist, flavorful cake.

But it wasn't until I attended a baking class at the local community center that I truly honed my skills. The instructor, a seasoned baker named Mrs. Jenkins, taught us the science behind baking and the importance of precise measurements. She showed us how to properly cream the butter and sugar, how to fold in the dry ingredients, and how to test for doneness with a toothpick.

I absorbed every bit of knowledge Mrs. Jenkins imparted, and when it came time to make the carrot cake in class, I was confident in my abilities. As I mixed the batter and poured it into the pans, I felt a sense of calm and contentment wash over me. Baking had become my passion, my solace, my creative outlet.

When the cakes came out of the oven and I assembled them with layers of cream cheese frosting, I knew I had finally perfected the recipe. The cake was moist and decadent, with just the right balance of sweetness and spice. Mrs. Jenkins praised my creation, and I beamed with pride.

Since that day, I have continued to make carrot cake for my loved ones, sharing the recipe with anyone who asks. I have passed it down to my children and grandchildren, who now make it for their own families. It has become a cherished tradition, a symbol of love and togetherness.

As I sit here now, reflecting on the journey that brought me to this point, I am filled with gratitude for all the people and experiences that have shaped me into the baker I am today. The recipe for Carrot Cake III will always hold a special place in my heart, a reminder of the joy and fulfillment that can be found in a simple slice of cake.