What are the characteristics of carrot cake ingredients?

Flour: All-purpose flour is the most commonly used flour in carrot cake, but other flours such as whole wheat flour, cake flour, or gluten-free flour can also be used.

Leavening agents: Baking powder and baking soda are the most commonly used leavening agents in carrot cake. Baking powder is a combination of baking soda, an acid, and a cornstarch. Baking soda is a strong alkaline and needs an acid to react with to produce carbon dioxide gas, which causes the cake to rise.

Sugar: Granulated sugar is the most commonly used sugar in carrot cake. Brown sugar can also be used for a richer flavor.

Eggs: Eggs provide structure, richness, and moisture to carrot cake.

Vegetable oil: Vegetable oil is the most commonly used fat in carrot cake. It keeps the cake moist and tender.

Spices: Spices such as cinnamon, nutmeg, and ginger are commonly used to flavor carrot cake.

Carrots: Carrots are the main ingredient in carrot cake and provide the cake with its characteristic flavor, color, and texture. Carrots should be grated or finely chopped before adding them to the cake batter.

Nuts: Nuts such as walnuts or pecans are commonly added to carrot cake for flavor and texture.

Cream cheese frosting: Cream cheese frosting is the most commonly used frosting for carrot cake. It is made with cream cheese, butter, sugar, and vanilla extract.