Sweet and Spicy Carrot Cake (Print Version)
# Ingredients:
→ Batter
01 -
190 grams all-purpose flour
02 -
1 teaspoon baking powder
03 -
0.5 teaspoon baking soda
04 -
0.5 teaspoon fine salt
05 -
2 teaspoons ground cinnamon
06 -
0.5 teaspoon ground nutmeg
07 -
0.5 teaspoon ground ginger
08 -
100 grams granulated sugar
09 -
110 grams packed brown sugar
10 -
120 milliliters vegetable oil
11 -
3 large eggs
12 -
200 grams grated carrots
13 -
85 grams crushed pineapple, drained
14 -
1 teaspoon vanilla extract
→ Add-ins (optional)
15 -
60 grams chopped walnuts or pecans
16 -
70 grams raisins
→ Topping (optional)
17 -
Cream cheese frosting
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking pan or line with parchment paper for easy removal.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly mixed.
03 -
In a large mixing bowl, beat granulated sugar, brown sugar, and vegetable oil with an electric mixer until smooth.
04 -
Add eggs one at a time, mixing well after each addition. Stir in grated carrots, drained crushed pineapple, and vanilla extract until incorporated.
05 -
Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing.
06 -
Gently fold in chopped nuts and raisins, if using, ensuring even distribution.
07 -
Pour batter into prepared pan, spreading evenly with a spatula. Bake for 25–30 minutes, or until a skewer inserted in the centre comes out clean.
08 -
Allow bars to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Once cooled, spread cream cheese frosting on top if desired.
09 -
Cut into squares or rectangles and serve as desired.
# Notes:
01 -
For a dairy-free version, omit cream cheese frosting or use a plant-based alternative.
02 -
Ensure carrots are finely grated for uniform texture and moisture.