Classic Carrot Cake Delight
Indulge in a slice of nostalgia with our Classic Carrot Cake Delight, a cherished recipe passed down through generations since 1968. Each bite is a moist and flavorful experience, infused with fresh grated carrots and a blend of warm spices. The cake is carefully baked to fluffy perfection and topped with a luscious coffee glaze that seeps into the delightful holes created, making it irresistibly rich. Ideal for family gatherings, birthdays, or simply to satisfy a sweet tooth, this cake will bring fond memories and smiles to your loved ones. Serve with a warm cup of tea or coffee for a complete treat!
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
grated fresh carrots
2 cups (should total about 4 medium carrots, grated)
whole eggs
4 (large)
granulated sugar
2 cups
golden raisins or drained crushed pineapple
1 cup (choose one or the other)
all-purpose flour
3 cups (sifted)
salt
1 teaspoon
cinnamon
2 teaspoons
baking powder
3 teaspoons
ground nutmeg
1/2 teaspoon
baking soda
1/2 teaspoon
canola oil or vegetable salad oil
1 cup
vanilla extract
2 teaspoons
chopped walnuts
1/2 cup (plus another 1/4 cup for topping)
melted butter
3 tablespoons
brown sugar
1/2 cup
Carnation Evaporated Milk
2 tablespoons
water
2 1/2 tablespoons
dash of salt
1
instant coffee granules
2 teaspoons
butter
1 tablespoon (for the glaze)
powdered icing sugar
1 1/3 cups (for the glaze)
Instructions
1
Preheat your oven to 375°F (190°C). Grease and flour a 9 1/2 cup tube pan (or a bundt pan, noting that it may cook faster).
2
In a large mixing bowl, beat the eggs until frothy. Gradually add the granulated sugar, continuing to blend until well combined.
3
Fold in the grated carrots until evenly mixed.
4
In another bowl, sift together the all-purpose flour, salt, cinnamon, baking powder, nutmeg, and baking soda.
5
Gradually add the dry mixture to the carrot mixture, alternating with the canola oil while mixing gently until just combined.
6
Stir in the vanilla extract and chopped walnuts. Add the golden raisins or drained crushed pineapple and mix thoroughly.
7
Pour the batter into the prepared pan and spread it evenly.
8
Bake in the preheated oven for 45 minutes. After this time, remove the cake from the oven.
9
With the handle of a wooden spoon or a skewer, poke holes all over the top of the cake, reaching nearly to the bottom. This will allow the topping to seep into the cake.
10
Prepare the topping by mixing the melted butter, brown sugar, Carnation Evaporated Milk, water, salt, instant coffee granules, and powdered icing sugar until smooth.
11
Pour the topping into the holes of the cake and drizzle it over the surface.
12
Return the cake to the oven for an additional 15 minutes. Test the center with a toothpick; it should come out clean.
13
Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack.
14
Allow the cake to cool completely before glazing it with any remaining coffee glaze, draping it over the top and sides for a beautiful finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Classic Carrot Cake Delight?
It is a moist and flavorful cake infused with fresh grated carrots and warm spices, topped with a luscious coffee glaze.
How old is this carrot cake recipe?
This is a cherished family recipe that has been passed down through generations since 1968.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
What kind of pan is best for this recipe?
A 9 1/2 cup tube pan is recommended, though a bundt pan can also be used.
Does using a bundt pan affect the cooking time?
Yes, if you use a bundt pan, the cake may cook faster than it would in a tube pan.
How should I prepare the eggs?
The eggs should be beaten in a large mixing bowl until they are frothy before adding other ingredients.
When do I add the granulated sugar?
Gradually add the granulated sugar to the frothy eggs and blend until well combined.
How are the carrots incorporated into the batter?
Fold the grated carrots into the egg and sugar mixture until they are evenly mixed.
Which dry ingredients need to be sifted together?
Sift together the all-purpose flour, salt, cinnamon, baking powder, nutmeg, and baking soda.
How do I mix the dry ingredients with the carrot mixture?
Gradually add the dry mixture to the carrot mixture, alternating with canola oil while mixing gently.
What types of oil can be used?
You can use either canola oil or vegetable salad oil.
When should I add the vanilla extract?
Stir in the vanilla extract after the dry ingredients and oil have been just combined.
Can I add fruit to this carrot cake?
Yes, you can add 1 cup of golden raisins or 1 cup of drained crushed pineapple to the batter.
What type of nuts are used in this recipe?
The recipe calls for 1/2 cup of chopped walnuts in the batter and an additional 1/4 cup for the topping.
How long is the initial baking period?
The cake should be baked in the preheated oven for 45 minutes before the first removal.
Why do I need to poke holes in the cake?
Holes are poked in the cake to allow the topping to seep inside, making the cake irresistibly rich.
What tool should I use to poke the holes?
Use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake.
How deep should the holes be poked?
The holes should reach nearly to the bottom of the cake for maximum absorption.
What ingredients are in the topping?
The topping consists of melted butter, brown sugar, evaporated milk, water, salt, instant coffee granules, and powdered icing sugar.
What kind of milk is used for the glaze?
The recipe specifically recommends Carnation Evaporated Milk.
Does this recipe contain coffee?
Yes, 2 teaspoons of instant coffee granules are used to create the signature coffee glaze.
When do I apply the topping?
Pour the topping into the holes and drizzle it over the surface after the initial 45 minutes of baking.
Is there a second baking stage?
Yes, after adding the topping, return the cake to the oven for an additional 15 minutes.
How do I check if the cake is fully cooked?
Test the center with a toothpick; if it comes out clean, the cake is done.
How long should the cake cool in the pan?
Let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack.
When do I add the final glaze?
Allow the cake to cool completely before draping any remaining coffee glaze over the top and sides.
How many carrots do I need to grate?
You will need 2 cups of grated fresh carrots, which is approximately 4 medium-sized carrots.
What is the total ingredient count?
There are 21 specific ingredients used in this recipe.
What are the primary spices used?
The cake is flavored with cinnamon and ground nutmeg.
What is the best way to serve this cake?
It is best served with a warm cup of tea or coffee to complement the flavors.