Easy Martha Stewart Carrot Cake Recipe: Best Ever!
This classic dessert is a spiced, moist cake featuring shredded carrots, often enriched with nuts and dried fruits. Its hallmark is a creamy, tangy frosting, typically made with cream cheese, which perfectly complements the cake's earthy sweetness. The resulting flavor profile is a harmonious blend of spice, sweetness, and richness.
Equipment
- 9x13 inch Baking Pan
- Mixing Bowls (various sizes)
- Electric mixer (stand or hand-held)
- Whisk
- Spatula
- Measuring cups and spoons
- Grater (for carrots)
- Wire Rack
- Parchment paper (optional, for lining pan)
- Wooden Skewer or Toothpick (for testing doneness)
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts
- Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat and Prepare: Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan. This ensures easy removal of the cake after baking, preventing sticking and tearing.
- Step 2: Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This evenly distributes the spices and leavening agents, contributing to the cake's uniform texture and flavor.
- Step 3: Mix Wet Ingredients: In a separate bowl, combine the sugar and oil. Beat well with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This process incorporates air into the batter, leading to a tender cake.
- Step 4: Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.
- Step 5: Add Carrots and Walnuts: Stir in the grated carrots and chopped walnuts until evenly distributed throughout the batter. These ingredients provide essential moisture and texture to the cake.
- Step 6: Bake: Pour the batter into the prepared pan and spread evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 7: Cool Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from becoming soggy and allows it to retain its shape.
- Cream Cheese Frosting Instructions
- Step 1: Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
- Step 2: Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until fully incorporated.
- Step 3: Add Vanilla: Stir in the vanilla extract. Beat on high speed until the frosting is light and fluffy. This incorporates air, resulting in a smooth and spreadable frosting.
- Step 4: Frost the Cake: Once the cake is completely cool, frost the top and sides with the cream cheese frosting. For an elegant touch, swirl the frosting artfully with a spatula.
- Optional Tips:
- - For a richer flavor, substitute melted butter for vegetable oil.
- - Add raisins or pineapple for added texture and sweetness.
- - Toast the walnuts before adding them to the batter for a more pronounced nutty flavor.
Notes
Variations
The classic cake recipe can be adapted to suit diverse preferences and dietary needs. Consider these options:
- Ingredient Swaps:
- Applesauce can replace a portion of the oil for a slightly lighter cake.
- Pecans or macadamia nuts can substitute for walnuts.
- Brown sugar can replace granulated sugar for a deeper molasses flavor.
- Regional Twists:
- Adding a hint of cardamom or ginger to the spice blend introduces an exotic note.
- Incorporating crushed pineapple or shredded coconut adds tropical sweetness and moisture.
- Using local honey in the frosting creates a unique regional flavor profile.
- Dietary Adjustments:
- Gluten-free flour blends can replace all-purpose flour for a gluten-free version. Adjustments to liquid ratios may be necessary.
- Dairy-free cream cheese and butter alternatives can be used in the frosting for a vegan option.
- Reducing the amount of sugar or using natural sweeteners like maple syrup can lower the overall sugar content.
Serving Suggestions
This cake is versatile and can be enjoyed in various settings.
- It is well-suited for festive occasions like birthdays, holidays, or family gatherings.
- Serve it as an afternoon treat with a cup of coffee or tea.
- A scoop of vanilla ice cream or a dollop of whipped cream complements the cake beautifully.
- Garnish with chopped walnuts, a sprinkle of cinnamon, or candied carrots for added visual appeal.
Storage Tips
Proper storage ensures optimal freshness and flavor retention.
- Store frosted cake in an airtight container in the refrigerator for up to 5 days.
- Unfrosted cake can be stored at room temperature, tightly wrapped, for up to 3 days.
- For longer storage, the cake can be frozen, well-wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.
- It is recommended to freeze the cake unfrosted to maintain the frosting’s texture. Frost after thawing.
Frequently Asked Questions
- Question 1: Can the cake batter be made ahead of time?
Answer: It is generally not recommended to make the batter too far in advance, as the baking soda can lose its effectiveness. Prepare the batter just before baking for optimal results. - Question 2: Why did my cake sink in the middle?
Answer: Several factors can cause a cake to sink, including overmixing the batter, using an oven that is not preheated to the correct temperature, or opening the oven door frequently during baking. Ensure accurate measurements and avoid overmixing. - Question 3: Can the frosting be made ahead of time?
Answer: Yes, the cream cheese frosting can be made a day or two in advance and stored in an airtight container in the refrigerator. Allow it to soften slightly at room temperature before frosting the cake. - Question 4: How can I prevent the walnuts from sinking to the bottom of the cake?
Answer: Toss the walnuts with a tablespoon of flour before adding them to the batter. This helps to suspend them more evenly throughout the cake. - Question 5: What is the best way to grate the carrots?
Answer: A standard box grater or a food processor with a grating attachment can be used. Ensure the carrots are finely grated for even distribution and optimal texture.