Prepare to embark on a culinary adventure that will transform your perception of classic carrot cake forever! This isn't just another ordinary dessert - it's a revolutionary recipe that combines the comforting sweetness of traditional carrot cake with an unexpected, sophisticated Dijon mustard twist. Imagine a moist, rich cake that surprises your taste buds with a subtle tangy complexity, topped with luxuriously creamy cream cheese frosting. Whether you're a baking enthusiast or a dessert adventurer, this Dijon Carrot Cake promises to be the most intriguing and delectable treat you'll make this season!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated carrots
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup Dijon mustard
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray and line with parchment paper.
- In a large mixing bowl, combine grated carrots, granulated sugar, brown sugar, vegetable oil, and eggs. Whisk together until well blended and smooth.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture.
- Gently fold in the Dijon mustard, mixing until evenly distributed throughout the batter. The mustard will add a subtle tangy complexity to the cake.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract to the cream cheese. Mix until well combined and fluffy.
- Once the cake has completely cooled (about 1 hour), spread the cream cheese frosting evenly over the top.
- Optional: Garnish with chopped nuts, additional grated carrots, or a light dusting of cinnamon.
- Slice into 12 even pieces and serve. Store any remaining cake in the refrigerator for up to 5 days.
Tips
- Use fresh, finely grated carrots for the best moisture and texture. Avoid pre-packaged, dried carrot shreds.
- Make sure all ingredients are at room temperature before mixing to ensure smooth, even blending.
- Don't overmix the batter - fold ingredients gently to maintain the cake's tender crumb.
- The Dijon mustard is key - use a high-quality, smooth Dijon for the most balanced flavor profile.
- Let the cake cool completely before frosting to prevent the cream cheese from melting.
- For extra moisture, you can add 1/2 cup of crushed pineapple to the batter.
- Store the cake in the refrigerator to keep the cream cheese frosting fresh and prevent spoilage.
- For a decorative touch, consider using a piping bag to create elegant frosting patterns.
- Toast some chopped nuts for garnish to add a delightful crunch and enhance the overall flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 6g
Fat: 28g
Saturated Fat: 7g
Cholesterol: 85mg
