Anna Olson's Carrot Cake Recipe
Carrot cake is a classic dessert that is loved by many. It has the perfect combination of moist cake, creamy frosting, and crunchy nuts. This recipe from Anna Olson is sure to be a hit with your family and friends. With layers of moist cake, creamy cream cheese frosting, and crunchy walnuts, this carrot cake is sure to wow everyone. Read on to learn how to make Anna Olson's carrot cake recipe.
Ingredients
For the cake you will need: 3/4 cup vegetable oil, 1/2 cup lightly packed light brown sugar, 2 large eggs, 1/2 cup buttermilk, 1 teaspoon pure vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, 2 cups finely grated carrots, 1/2 cup chopped walnuts, and 1/2 cup raisins. For the frosting you will need: 8 ounces cream cheese, 1/2 cup unsalted butter, 1/2 teaspoon pure vanilla extract, and 2 cups icing sugar.
Instructions
To make the cake, preheat your oven to 350°F and grease two 8-inch cake pans. In a large bowl, whisk together the oil, brown sugar, eggs, buttermilk, and vanilla extract. In a separate bowl, sift together the flour, baking soda, cinnamon, nutmeg and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the carrots, walnuts and raisins. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean. Let the cakes cool before frosting.
To make the frosting, beat together the cream cheese and butter until light and fluffy. Add the vanilla extract and mix until combined. Gradually add the icing sugar, 1/2 cup at a time, until all the sugar is incorporated and the frosting is smooth. Spread the frosting between the layers and over the top and sides of the cake. Sprinkle the top of the cake with the remaining chopped walnuts, if desired.
Serving and Storing
Anna Olson's carrot cake is best served at room temperature. If you have any leftovers, store the cake in an airtight container in the refrigerator for up to 4 days. The cake can also be frozen for up to 3 months, just be sure to wrap it tightly in plastic wrap first.
Nutrition
One slice of Anna Olson's carrot cake contains approximately 400 calories, 25 grams of fat, 40 grams of carbohydrates, 3 grams of fibre and 4 grams of protein. This cake is also high in Vitamin A, Vitamin C and potassium.
Tips and Tricks
This recipe can easily be adapted to suit your dietary needs. If you are gluten-free, try substituting the all-purpose flour with gluten-free flour. If you are vegan, try using vegan butter and eggs instead of the butter and eggs listed in the recipe. You can also try using different kinds of nuts, such as pecans or almonds, instead of the walnuts. Have fun and experiment with different variations of this classic dessert!
Conclusion
Anna Olson's carrot cake is a classic dessert that is sure to please everyone. With layers of moist cake, creamy cream cheese frosting, and crunchy walnuts, this cake is sure to be a hit. With a few simple substitutions, this recipe can easily be adapted to suit your dietary needs. So, why not give it a try? You won't regret it.
Post a Comment for "Anna Olson's Carrot Cake Recipe"