Carrot Cake
It is made with fresh carrots and decorated with pecan. It is sweet and moist and rich and delicious. A must-try recipe. So, are you ready to learn how to make carrot cake without frosting? Join me in the bistro kitchen!
If you never have eaten carrot cake you may be wondering if carrot cake tastes like carrots.
Well, even though the name implies it contains carrots it doesn’t taste like it.
The carrots melt into the cake and take on the flavor of the brown sugar, cinnamon, and nutmeg with a hint of sweet carrots.
Even though it contains a lot of carrots and apples that doesn’t mean it is a very healthy cake because it also contains sugar.
As this homemade carrot cake is made with white rice flour instead of regular flour you can also eat this cake even when you are gluten intolerant.
Most carrot cake recipes include some sort of frosting made with e.g. cream cheese. However, you do not need frosting for a delicious cake.
The frosting tastes amazing but also adds calories to your cake. If you are lactose intolerant you can use frosting as it is made with dairy.
All you need is to sprinkle your carrot cake with some powdered sugar or leave it bare and you still have a delicious-looking cake.
If you want to make this cake recipe you need to put the following ingredients on your grocery list:
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To make this recipe start with grating the apples and putting them in a bow. Repeat for the carrots and grate them as well.
Chop the pecan and save about one or two tablespoons for decorating.
Heat the coconut oil in a small saucepan or microwave until it is liquid. Then take the dry ingredients and put them in a big bowl.
Then add the wet ingredients to the dry ingredients. Stir with a wooden spoon to combine and turn it into a thick batter.
Preheat the oven to 370℉. Put the cake batter in a springform and decorate with chopped pecans.
Let the cake bake in the oven for about 45-50 minutes. Start to check with a bamboo skewer around the 35-minute mark to see if the cake is done yet.
A bamboo skewer should come out clean. Then take it out of the oven and let it cool before you sprinkle powdered sugar on the cake.
I make my carrot cake without frosting because it tastes so much better and has fewer calories.
However, if you love frosting here are the ingredients:
If you want to add frosting let cream cheese and butter soften to room temperature. This will make beating the ingredients into the frosting so much easier.
Then beat the cream cheese and butter together until smooth. You can do this with a mixer or by hand.
Mix in the vanilla extract. Then add the powdered sugar, a half-cup at a time, until the frosting reaches the consistency and taste you like.
Taste to see if it is sweet enough before adding more sugar.
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Spoon it on the cake and spread it on in a thin layer.
The secret ingredient to make a cake moist is to add the following ingredients:
An easy way to determine if your cake is done baking is to take a long bamboo skewer and pinch the cake in the middle.
When the skewer comes out clean, so no cake is attached to the skewer, you know your cake is done baking and you can take it out of the oven.
Always leave your cake in the baking tin while it cools before taking it out. Else you run the risk of breaking the cake.
A freshly baked carrot cake will stay fresh for up to 1 week. You need to store it in the fridge and put it in an airtight container or wrap it in foil else the cake will dry out.
You can also cut the carrot cake into pieces and wrap each piece in foil and store it in the freezer if you want to eat the cake later.
You have several ways to store carrot cake without frosting:
If you like to bake then check out some of my other favorite baking recipes as well:
Have fun making this simple carrot cake recipe!
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Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 08/11/2023 18:03
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