Servings: 8 slices
Calories: 320kcal
Equipment
- Mixing bowls
- Whisk
- Grater
- Cake pan
- Measuring cups and spoons
Ingredients
- 2 cups grated carrots
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 3 eggs
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
- 0.5 cup walnuts (optional)
- 4 oz cream cheese
- 1 cup powdered sugar
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a cake pan to prevent sticking. I like using a round pan for even baking. Pro tip: Line the bottom with parchment paper for easy removal.
- In a large bowl, combine grated carrots, sugar, and eggs. Stir until smooth. The orange color of the carrots brightens the mix. Freshly grated carrots work best for texture and moisture.
- In another bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. These spices give the cake its signature aroma. Be sure to sift the flour for a lump-free batter.
- Add the dry mix to the wet ingredients gradually. Stir in vegetable oil and vanilla extract until smooth. Fold in walnuts if you’re using them. The batter will be thick but pourable.
- Pour the batter into the prepared pan. Bake for 25-30 minutes. Check doneness by inserting a toothpick—it should come out clean. Let the cake cool before frosting.
Notes
Carrot cake is a timeless classic that never fails to impress. It’s rich, moist, and packed with warm spices. This version is simple to make, ideal for both beginner bakers and seasoned cooks. Enjoy the delightful balance of flavors!
Nutrition
Calories: 320kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 350mg | Potassium: 300mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
Tried this recipe?Let us know how it was!