Chiffon Carrot Cake Recipe
Carrot cake is one of those classic cakes that you can’t help but love. A moist and flavourful cake, the traditional carrot cake is usually made with oil and flour, and is usually frosted with a creamy topping like cream cheese or buttercream. But if you’re looking for a lighter version of the classic carrot cake, why not try a chiffon carrot cake instead?
Chiffon cakes are a type of sponge cake that are light and airy, and are perfect for those who prefer a less dense cake. The key to a good chiffon cake is to fold in the egg whites into the batter at the very end, so that the cake has maximum fluffiness.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts
For the frosting:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat together the oil, sugar, egg yolks, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. In a separate bowl, beat the egg whites until stiff peaks form.
6. Gently fold the egg whites into the batter, then fold in the grated carrots and walnuts.
7. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before frosting.
9. To make the frosting, beat the butter and cream cheese until smooth.
10. Gradually add the confectioners' sugar and beat until smooth.
11. Stir in the vanilla extract and walnuts, then spread the frosting onto the cooled cake.
Nutrition
Nutrition information per serving (1 slice, without frosting):
- Calories: 345
- Protein: 7 g
- Fat: 19 g
- Carbohydrates: 38 g
- Fiber: 2 g
This chiffon carrot cake is the perfect way to enjoy a classic cake with a lighter texture. The combination of carrots and walnuts adds texture and flavour to the cake, and the creamy frosting adds a nice touch of sweetness. Serve this cake at your next gathering and it is sure to be a hit!
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