Carrot Cake with Carrot Juice
Indulge in the rich, moist decadence of Carrot Cake with Carrot Juice — a delightful twist on a classic dessert! This show-stopping recipe incorporates freshly squeezed carrot juice for an extra burst of natural sweetness and vibrant flavor, perfectly complementing the layers of spiced cake loaded with grated carrots. Optional mix-ins like walnuts and raisins add texture, while a luscious cream cheese frosting ties it all together. With its beautiful balance of warm spices, delicate sweetness, and a hint of freshness from the juice, this carrot cake is the ultimate crowd-pleaser for any occasion. Ideal for brunch, birthdays, or simply treating yourself, this easy-to-follow recipe promises bakery-quality results at home!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cups Vegetable oil
- 0.5 cups Freshly squeezed carrot juice
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 3 cups Grated carrots
- 0.75 cups Chopped walnuts (optional)
- 0.5 cups Raisins (optional)
- 8 ounces Cream cheese
- 0.5 cups Unsalted butter
- 2.5 cups Powdered sugar
- 1 teaspoons Vanilla extract (for frosting)
- 1 tablespoons Milk (optional, for adjusting frosting consistency)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans (or line them with parchment paper).
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the vegetable oil, freshly squeezed carrot juice, vanilla extract, and eggs. Whisk until smooth.
Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in the grated carrots, and if desired, the walnuts and raisins.
Evenly divide the batter between the prepared cake pans. Tap the pans lightly to remove any air bubbles.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cake cools, prepare the cream cheese frosting. In a bowl, beat the cream cheese and butter together until creamy.
Gradually add the powdered sugar and vanilla extract, beating until smooth. If the frosting is too thick, add 1 tablespoon of milk to adjust the consistency.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake.
Garnish with additional grated carrots or chopped walnuts, if desired. Slice and serve!
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 80.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
