I love a good dessert that brings warmth and comfort. Edward Delling Williams carrot cake recipe holds a special place in my heart. It’s moist, flavorful, and perfectly spiced.
I often find myself craving its rich texture and sweetness. Recently, I tried Edward Delling-Williams’ Carrot Cake Recipe, and it completely won me over.
The recipe features fresh carrots, warming spices, and a zesty kick from orange. Each bite feels like a hug from the inside.
This Edward Delling Williams carrot cake recipe brings together freshly grated carrots, aromatic spices, and a hint of orange zest for an incredible flavor.
I can’t wait to share how to make this delightful Edward Delling Williams carrot cake recipe and why it’s become my go-to recipe! Let’s dive in!
Why You’ll Love Edward Delling Williams Carrot Cake Recipe
Edward Delling Williams carrot cake recipe stands out for its exceptional flavor and moistness. Infused with aromatic spices and loaded with freshly grated carrots, each bite is a delightful experience.
The rich cream cheese frosting adds a decadent finish, perfectly complementing the cake’s sweetness.
This Edward Delling Williams carrot cake recipe is straightforward yet yields impressive results, making it ideal for both special occasions and everyday treats.
With its combination of comfort and sophistication, this carrot cake is sure to become a beloved staple in your baking repertoire!
How To Prepare Edward Delling Williams Carrot Cake Recipe?
⏱ Recipe Details
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Calories: 400
Yield: 10 servings
🍽 Kitchen Utensils Needed
- 2 large mixing bowls
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
- Grater for carrots
- 9-inch cake pan or springform tin
- Wire cooling rack
- Offset spatula (for frosting)
- Sifter (optional for powdered sugar)
📝 Ingredients
For the Carrot Cake:
- 2 cups (240g) all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup (240ml) vegetable oil
- 1¼ cups (250g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups (about 300g) finely grated carrots
- ½ cup (40g) shredded coconut
- 1 cup (225g) crushed pineapple, well drained
- ½ cup (60g) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar (icing sugar)
- 1 tsp vanilla extract
- ¼ tsp salt
👨🍳 Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake tin with parchment paper.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Combine the Wet Ingredients
In another bowl, beat together the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Bring It All Together
Gradually fold the dry ingredients into the wet mixture. Add the grated carrots, shredded coconut, crushed pineapple, and nuts (if using). Mix until just combined.
5. Bake
Pour the batter into your prepared cake tin and smooth the top. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Frosting
Beat the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract and salt.
7. Assemble and Frost
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top (and sides if desired). Decorate with extra chopped nuts or grated carrot, if desired.
How to Achieve Moisture in Carrot Cake
To create a moist carrot cake, start with freshly grated carrots, as they provide natural moisture that keeps the cake tender.
Adding ingredients like crushed pineapple or sour cream can enhance the cake’s moisture while adding subtle flavor.
Using vegetable oil instead of butter also helps achieve a soft texture, while eggs contribute richness. Be careful not to overmix the batter, as this can lead to a dense cake.
Finally, baking the cake just until a toothpick comes out clean ensures it remains moist and flavorful.
Serving Suggestions
Edward Delling Williams carrot cake recipe pairs wonderfully with a hot cup of tea or coffee. For a special occasion, you can serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce.
For birthdays or holidays, consider decorating the cake with additional orange zest or edible flowers to elevate its presentation.
Health Benefits
Carrots are rich in beta-carotene, fiber, and vitamin A, making them a healthy addition to this cake. While this is still a dessert, knowing that you’re sneaking in some vegetables makes it feel a little more virtuous!
You can make this carrot cake a bit healthier by swapping out part of the all-purpose flour for whole wheat flour or using a plant-based oil like coconut oil.
Reducing the sugar slightly and using natural sweeteners like honey or maple syrup can also be an option.
Storage Information
To store leftover Edward Delling Williams carrot cake recipe, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. Place it in an airtight container and refrigerate for up to one week.
For longer storage, freeze individual slices or the whole cake, ensuring it’s well-wrapped, for up to three months. Thaw in the refrigerator before serving.
FAQs about Edward Delling-Williams Carrot Cake Recipe
Can I use pre-packaged grated carrots?
While freshly grated carrots yield the best moisture and flavor, you can use pre-packaged grated carrots in a pinch. Just ensure they are fresh and not dried out.
How do I store leftover carrot cake?
Store leftover carrot cake in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze individual slices wrapped in plastic wrap and then foil.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Store them wrapped in plastic wrap at room temperature, and frost just before serving to keep the cream cheese frosting fresh.
What can I substitute for the nuts?
If you prefer a nut-free cake, simply omit the nuts or replace them with an equal amount of additional grated carrots or even shredded coconut for added texture.
Is it possible to make this recipe gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that the blend contains xanthan gum for the best texture.
Conclusion
Edward Delling Williams carrot cake recipe is a must-try for anyone who loves a moist, flavorful cake with a hint of nostalgia.
Its balance of spices, sweetness, and the creamy tang of the frosting make it a hit at any gathering. I love how simple yet impressive it is, allowing me to share it with friends and family who always rave about it.
Enjoyed as a cozy treat or the centerpiece of a celebration, this Edward Delling Williams carrot cake recipe never disappoints. I hope you give it a try and experience the joy it brings.
Happy baking, and may your kitchen be filled with the delightful aroma of freshly baked carrot cake!
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Edward Delling Williams Carrot Cake Recipe
Equipment
- 2 large mixing bowls
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
- Grater (for carrots)
- 9-inch cake pan or springform tin
- Wire cooling rack
- Offset spatula (for frosting)
- Sifter (optional for powdered sugar)
Ingredients
For the Carrot Cake:
- 2 cups 240g all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup 240ml vegetable oil
- 1¼ cups 250g granulated sugar
- ½ cup 100g brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups about 300g finely grated carrots
- ½ cup 40g shredded coconut
- 1 cup 225g crushed pineapple, well drained
- ½ cup 60g chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz 225g cream cheese, softened
- ½ cup 115g unsalted butter, softened
- 2 cups 240g powdered sugar (icing sugar)
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake tin with parchment paper.
Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Combine the Wet Ingredients
- In another bowl, beat together the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Bring It All Together
- Gradually fold the dry ingredients into the wet mixture. Add the grated carrots, shredded coconut, crushed pineapple, and nuts (if using). Mix until just combined.
Bake
- Pour the batter into your prepared cake tin and smooth the top. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- Beat the cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract and salt.
Assemble and Frost
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top (and sides if desired). Decorate with extra chopped nuts or grated carrot, if desired.