Easy Carrot Cake
The Story Behind This Ridiculously Easy Carrot Cake
You know those recipes that just seem to show up every time someone in the family mentions a birthday, a Sunday lunch, or honestly, if we simply need to distract ourselves from the rain outside? Well, this is mine. My easy Carrot Cake has seen more family gatherings (and rainy afternoons) than, frankly, I care to admit. I remember the first time I tried it—halfway through, I realized I’d grated my fingers more than the carrots. Lesson learned: use the bigger side of the box grater, unless you want your cake with a hint of… er, knuckle. Anyway, you’ll find it forgiving, simple, and sneaky delicious. Plus, if you think baking should be fun and not a full-on science lesson, you’ll be right at home here.
Why You’ll Love This Cake (Or Why I Keep Making It Anyway)
I make this when I’m desperate for the kind of dessert that feels homemade even if I’ve cut every corner possible. My family goes absolutely crackers for this because it’s never dry (unless I forget to cover it, oops). Sometimes I add raisins, sometimes not—depends if I’m feeling generous, or if there are any left in the pantry. And look, I’ve made fancy versions with pineapple, coconut, etc; honestly, that only ever got a raised eyebrow from my brother, who said, “It’s fine, but where’s the usual one?”. I guess that’s code for ‘why mess with a good thing.’ Plus, the cream cheese frosting covers a multitude of sins if you overbake it a little (been there more than once).
What You’ll Need (with Swaps and Stories)
- 2 cups (about 250g) grated carrots – sometimes I’ll use those pre-shredded ones from the supermarket if I’m short on time, but freshly grated is best (unless you’ve already grated your fingers, then take a break!)
- 1.5 cups all-purpose flour – I’ve used self-raising in a pinch; just skip the baking powder if you do
- 1 cup white sugar – or brown, especially if that’s all you’ve got, the flavor just goes a bit deeper
- 1/2 cup vegetable oil – I’ve tried melted butter, but the texture wasn’t as moist
- 3 large eggs
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon – sometimes a shake more if it’s a cold day
- 1/4 tsp nutmeg – or skip it if you can’t stand nutmeg (I go back and forth myself)
- Optional: ½ cup chopped walnuts or pecans (or honestly, any nut you find in the cupboard)
- Optional: Raisins, sultanas, or even blueberries (no one’s stopped you yet)
- Cream cheese frosting – shop-bought is fine if you’re short on time, but homemade is a doddle
Let’s Bake It—Directions, With Extras
- First off, get your oven on—180°C (350°F), middle rack. If you forget until halfway through, no shame, we’ve all done it. Grease and line an 8-inch (20cm) round cake tin (or a square one, doesn’t matter to the cake, just the slices).
- In a big bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. No need to be fancy. I just use a fork.
- In another bowl, beat together oil and sugar, then add eggs one at a time. It might look split or weird—don’t stress, the flour sorts it out later.
- Stir the dry mix into the wet, gently. This is where I usually sneak a taste (no judgment—living dangerously, right?)
- Fold in your carrots, and any nuts or raisins if you’re using them. Don’t overmix. I once went wild with a mixer and the cake turned out tough as a well-done boot.
- Scrape it all into your tin, pat it down, and bake for about 35–45 minutes. Test with a toothpick or just a clean knife—if it comes out with a couple of damp crumbs, you’re golden. If it’s gloopy, give it 5 more minutes. (Don’t slam the oven; cakes can be sassy sometimes.)
- Let it cool in the tin for 10–15 mins, then turn it out onto a wire rack if you have one—or straight onto the breadboard like I usually do, if the rack is hiding in the cupboard.
- When it’s cool, slather generously with cream cheese frosting. Or not. Actually, sometimes I just dust it with icing sugar if I’m feeling lazy, and it still gets devoured.
Notes from the Battlefield (aka My Kitchen)
- The cake sometimes sinks just a bit in the middle—probably because I’ve peeked at it once or twice (I never learn), but honestly, frosting covers everything.
- If the carrots look watery, just wring them out in some kitchen towel before using. I only do this sometimes, but it does help stop sogginess.
- I think this actually tastes even better the next day, if you can resist the urge to slice in before it’s fully cooled. I’m usually not that strong-willed, though.
Fun Variations I’ve Actually Tried (and a Flop or Two)
- Threw in a handful of shredded coconut once: surprisingly good, bit tropical.
- Lemon zest in the batter brightens it up—my mum loved this, but my kids grumbled.
- Made it once with zucchini instead of carrots, and that… did not go down well (texture was weird, wouldn’t recommend unless you like experiments that fail).
- Have swapped nuts for sunflower seeds when there was a nut-allergy cousin about; totally fine!
Equipment: Essentials and Not-So-Essentials
- A mixing bowl (plastic salad bowl, glass measuring jug… really, anything big-ish)
- Grater for carrots—if you really can’t stand grating, chop up baby carrots tiny (a bit chunky, but still works alright in a pinch)
- Standard cake tin (I’ve even used a loaf tin—no one complained)
- Fork or wooden spoon for mixing—mixer is overkill, trust me
Storing This Cake (If It Survives)
I keep mine in a big plastic tub in the kitchen (or just foil, if I’m lazy). It stays moist for around 3 days, but—honestly—it rarely lasts more than a day in my house. If you want it to last longer, it’ll freeze pretty well (just don’t frost it before freezing, unless you like odd textured icing).
Serving Ideas, Traditions, and Other Food Shenanigans
I love it with a hot cup of builder’s tea or sometimes just a splash of cream over the top. Every so often, I’ll throw a few chopped walnuts on my slice—because why not? My sister swears it’s amazing with a scoop of vanilla ice cream, which is probably true, but also a bit over-the-top for a Tuesday. If you’re serving for a crowd, double the batch and bake in a roasting tin.
Pro Tips, Aka Things I’ve Messed Up So You Don’t Have To
- Once I tried to cut the cake before it cooled—rookie mistake—everything fell apart and I just ate it with a spoon. Still tasted awesome, but. Just wait a bit, even if it’s tough.
- Don’t overbake out of paranoia. If it’s pulled away from the sides and springs back, it’s done! Ignore your inner perfectionist.
- I find adding too many extras (like both coconut and pineapple and too many raisins) makes the cake a bit swampy, so maybe stick to just one or two bonus items.
Common Questions (And My Not-So-Perfect Answers)
- “Can I make this as cupcakes instead?”
- Absolutely! Bake for 18-22 mins, keep an eye out. They’re pretty forgiving, and honestly, they’re adorable in muffin papers.
- “What’s the best oil to use?”
- I usually grab sunflower or canola, whatever’s lurking at the back of the cupboard; olive oil is okay in a pinch, but it does make the cake taste a bit, well, olive-y.
- “Can I leave out the eggs?”
- I haven’t tried it, but apparently a mashed banana or a bit of yogurt can help bind things (or check this BBC Good Food egg substitute guide), but your mileage may vary.
- “How do I stop the cake sticking to the pan?”
- I just run a line of baking paper along the base (never bother with the sides, to be honest), and it’s a doddle to lift out. Greasing works too, but baking paper saved me more than once.
- “Any tips for extra spicy cake?”
- Add more cinnamon, or some ginger powder—I got this idea form Sally’s Baking Addiction once, and honestly, it’s brill if you like a warming spice kick.
Random Digression (Because Why Not?)
Funny thing—I once tried making this in a holiday cottage with a glorified microwave oven and some very suspect utensils. The carrot shavings went everywhere, I had to beat the eggs with a fork stuck in a cork, and the frosting was, let’s say, more runny than regal. But you know what? It still vanished within the hour. If that isn’t proof this cake is indestructible, I dunno what is.
If you’re after the science-y nitty-gritty of carrot cake, there’s loads to chew on at Serious Eats—but if you just want cake now, well, you’ve come to the right gal.
Ingredients
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions
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1Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
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2In a large bowl, whisk together the flour, cinnamon, baking soda, and salt.
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3In another bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
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4Stir the wet mixture into the dry ingredients, then fold in the grated carrots and walnuts.
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5Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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6Allow the cake to cool before frosting as desired and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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