Simple Carrot Cake Recipe

Introduction

Simple Carrot Cake is a delightful treat that combines moist, spiced cake with the natural sweetness of grated carrots. This easy-to-make recipe is perfect for any occasion and pairs well with a variety of icings or enjoyed on its own.

Ingredients

• 2 cups finely grated carrots (about 2 large carrots)
• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup vegetable oil
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 0.5 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a cake pan to prevent sticking.
2. Step 2: Grate the carrots finely using a grater, then set aside.
3. Step 3: In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes slightly frothy and pale in color.
4. Step 4: Pour in the vegetable oil and continue whisking until the mixture is smooth and well combined.
5. Step 5: In another bowl, sift together the flour, cinnamon, baking powder, and salt to ensure even distribution of the dry ingredients.
6. Step 6: Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined to keep the batter light.
7. Step 7: Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
8. Step 8: Pour the batter into your prepared cake pan, spreading it out evenly with a spatula for a smooth top.
9. Step 9: Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden.
10. Step 10: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. Step 11: Slice the cooled cake and serve it as is, or with your favorite icing or topping.

Tips & Variations

• For extra moisture, add 0.25 cup of crushed pineapple or applesauce to the batter.
• Incorporate chopped nuts like walnuts or pecans for added texture and flavor.
• Try adding a pinch of nutmeg or ginger along with the cinnamon for a more complex spice profile.
• Use cream cheese frosting for a classic carrot cake finish.
• Make sure not to overmix the batter to keep the cake tender and light.

Storage

Store the carrot cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. To reheat, warm slices gently in the microwave for 10-15 seconds. If frosted, bring the cake to room temperature before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen grated carrots for this recipe?

Yes, but make sure to thaw and drain any excess moisture from the frozen grated carrots before adding them to the batter to avoid a soggy cake.

Can I substitute the vegetable oil with another type of fat?

You can substitute vegetable oil with melted coconut oil or a mild-flavored butter. Keep the quantity the same, but note that it may slightly alter the flavor and texture.

Simple Carrot Cake Recipe

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★★★★★

4.4 from 99 reviews

• Author: Harper
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

This Simple Carrot Cake is a moist and flavorful dessert made with finely grated carrots, warm cinnamon, and a tender crumb. Perfectly spiced and easy to prepare, this classic carrot cake is ideal for any occasion and pairs wonderfully with cream cheese frosting or enjoyed plain.

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Ingredients

Scale 1x2x3x

Carrot Cake Ingredients

• 2 cups finely grated carrots (about 2 large carrots)
• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup vegetable oil
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 0.5 teaspoon salt

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a cake pan to prevent sticking, ensuring an even and moist bake.
2. Grate Carrots: Grate the carrots finely using a grater, then set aside to prepare for incorporation into the batter.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes slightly frothy and pale in color, which helps add lightness to the cake.
4. Add Oil: Pour in the vegetable oil and continue whisking until the mixture is smooth and well combined, providing moisture to the cake.
5. Sift Dry Ingredients: In another bowl, sift together the flour, cinnamon, baking powder, and salt to ensure even distribution and prevent lumps.
6. Combine Mixtures: Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined to keep the batter light and tender.
7. Add Carrots: Fold in the grated carrots, ensuring they are evenly distributed throughout the batter for uniform flavor and texture.
8. Prepare for Baking: Pour the batter into your prepared cake pan, spreading it out evenly with a spatula for a smooth top to ensure even baking.
9. Bake: Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
10. Cool Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to prevent sogginess.
11. Serve: Slice the cooled cake and serve it as is, or with your favorite icing or topping such as cream cheese frosting.

Notes

• For best results, use fresh carrots that are not wilted or soft.
• Do not overmix the batter to keep the cake tender and avoid a dense texture.
• You can add chopped walnuts or raisins for extra texture and flavor if desired.
• Allow the cake to cool completely before frosting to prevent melting.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: carrot cake, simple carrot cake, easy carrot cake recipe, homemade carrot cake, carrot dessert, cinnamon cake, moist carrot cake