Carrot cake is a traditional dessert highly valued in various parts of the world, especially in Latin American countries, where it often holds a special place at family gatherings and celebrations. Its origin dates back to medieval Europe, when carrots were used as a natural sweetener in cakes due to the scarcity of refined sugar. Over time, this recipe was adapted and became popular in Latin America, acquiring variations in ingredients and techniques.
In countries like Mexico, Venezuela, and Colombia, this cake is simply known as "pastel de zanahoria" or also "torta de zanahoria." In Argentina and Chile, it is sometimes called "cake de zanahoria." Despite the differences in name, the heart of the cake—the combination of grated carrots, spices, and nuts—remains constant, offering a delicious flavor and moist texture. Furthermore, the cream cheese frosting is a distinctive feature that provides a softness and creaminess that everyone loves.
Carrot cake ii
How to Prepare Carrot Cake II
Preheat the oven to 325 degrees Fahrenheit.
Add 1 egg at a time to the grated carrots until all 4 have been added, mixing after each egg. Then add the oil and mix well.
Next, sift all the dry ingredients together (wheat flour, salt, baking powder, baking soda, and cinnamon) and add them to the oil, egg, and carrot mixture in 4 parts, mixing after each addition.
Incorporate the walnuts and mix well so they are evenly distributed.
Pour the mixture into a previously greased and floured tube pan.
Bake for 1 hour at 325 degrees, or until a toothpick inserted into the cake comes out clean.
For the frosting: soften the unsalted butter and cream cheese.
Mix well and then add the sugar and natural vanilla.
Beat until a smooth and creamy mixture is obtained.
Decorate the cake only when it is completely cool for a perfect finish.
Ingredients (13)
- Carrot
- Eggs
- Sugar
- Wheat flour
- Salt
- Baking powder
- Baking soda
- Cinnamon
- Walnuts
- Oil
- Cream cheese
- Unsalted butter
- Natural vanilla
Instructions (17 steps)
- 1 Preheat the oven to 325
- 2 Add 1 egg at a time to the grated carrots until all 4 have been added
- 3 Mix after each egg
- 4 add the oil and combine
- 5 Then sift all the dry ingredients together and add them to the oil
- 6 egg
- 7 and carrot mixture in 4 parts
- 8 mixing after each addition
- 9 Next
- 10 add the walnuts and mix well
- 11 Pour into a greased/floured tube pan
- 12 Bake for 1 hour at 325
- 13 or until a toothpick inserted into the cake comes out clean
- 14 For the frosting: soften the butter and the cream cheese
- 15 Mix well and then add the sugar and vanilla
- 16 Beat until smooth and creamy
- 17 Decorate only after the cake has cooled