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 recipe brings together freshly grated carrots, aromatic spices, and a hint of orange zest for an incredible flavor.
Each slice is a moist, decadent treat that’s hard to resist. Whether I’m celebrating a special occasion or just indulging in a midweek treat, this cake always satisfies.
I can’t wait to share how to make this delightful carrot cake 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 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 Overview
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Calories: 400
Yield: 10 servings
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Grater or food processor for carrots
- Wire rack for cooling
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped walnuts (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 orange (optional)
Instructions
Preparing the Cake Batter
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. Mix wet ingredients: In a separate large bowl, beat the vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
4. Add the carrots: Fold in the grated carrots, walnuts, and raisins (if using) into the wet mixture.
5. Combine: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing as this can result in a dense cake.
Baking the Cake
1. Divide the batter evenly between the prepared cake pans.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
1. Beat the cream cheese and butter together until smooth.
2. Add powdered sugar gradually and beat until light and fluffy.
3. Mix in vanilla extract and optional orange zest for a hint of citrus.
Assembling the Cake
1. Place one cake layer on a serving plate and spread an even layer of frosting on top.
2. Top with the second layer and spread the remaining frosting over the top and sides of the cake.
3. Decorate with extra walnuts or a sprinkle of cinnamon 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 cake 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
- 9-inch round cake pans (2)
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Grater or food processor for carrots
- Wire rack for cooling
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped walnuts optional
- ½ cup raisins optional
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 orange optional
Instructions
Preparing the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix wet ingredients: In a separate large bowl, beat the vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition.
- Add the carrots: Fold in the grated carrots, walnuts, and raisins (if using) into the wet mixture.
- Combine: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing as this can result in a dense cake.
Baking the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
- Beat the cream cheese and butter together until smooth.
- Add powdered sugar gradually and beat until light and fluffy.
- Mix in vanilla extract and optional orange zest for a hint of citrus.
Assembling the Cake
- Place one cake layer on a serving plate and spread an even layer of frosting on top.
- Top with the second layer and spread the remaining frosting over the top and sides of the cake.
- Decorate with extra walnuts or a sprinkle of cinnamon if desired.