Description
A delightful spiced carrot cake topped with a rich molasses drizzle, combining warm spices and moist grated carrots for a delicious treat.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground spices: 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves
- Unsalted butter: 1/2 cup (115 g), softened
- Brown sugar: 1 cup (200 g)
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Grated carrots: 1 1/2 cups (150 g)
- Chopped nuts: 1/2 cup (50 g) walnuts or pecans (optional)
- Milk: 1/2 cup (120 ml)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch (23 cm) round or square cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Fold in the grated carrots and nuts (if using).
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, checking for doneness with a toothpick.
- While the cake is baking, prepare the molasses drizzle by melting butter, brown sugar, and molasses in a saucepan, then whisk in cream or milk.
- Once the cake is baked and cooled slightly, drizzle the molasses mixture over the top and serve.
Notes
- Be careful not to overmix the batter to avoid a dense cake.
- Measure flour correctly to prevent a dry cake.
- Store leftovers in an airtight container for up to three days at room temperature or up to a week in the fridge.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For vegan, replace eggs with flaxseed meal or applesauce and use plant-based butter and non-dairy milk.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: carrot cake, spiced cake, molasses drizzle, dessert, baking