Carrot cake is amazing. They're the perfect cake with a grown-up feel and the most delicious way to eat veggies. Yes, carrots are nutritious, and while not everyone loves their earthy flavor, you can't even taste carrots in a real carrot cake. Plus, the carrots add the most beautiful moisture to the crumbs!

Carrot cakes are simple and beautiful; they're beautiful, and while they look complicated to make, they're not. This is our easy carrot cake recipe that's ready in about an hour and big enough to feed a crowd.

Why make carrot cake?

Carrot cake is never too dry or too sweet. You are balanced, and balance is perfection. This cake also looks great as it has the prettiest orange. The best thing about carrot cake is its amazing flavor and moist texture. No other cake can match the texture of homemade carrot cake.

Carrot cake is a great way to end a dinner party, and it's delicious on weekdays too. Plus, if you have leftover carrots from the day before, this recipe is for you.

 

What's in Carrot Cake?

To make a proper carrot cake, you'll need the usual cake ingredients: flour, baking soda, baking powder, eggs, and salt. We also add canola oil to the batter to give the cake a glossy finish.

You'll also need carrots and brown spice - carrots work perfectly with cinnamon and nutmeg, but use any similar spice you have on hand. Since we didn't want our carrot cake to be too sweet, we only added 1/2 cup of brown sugar. A little vanilla extract helps add flavor and that's it - the perfect carrot cake recipe.

Recipe Carrot Cake

Serving Size: 8-10

Prep Time: 25 minutes

Cooking time: 40 minutes

Total time: 1 hour 5 minutes

 

Raw material:

For the cake:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 tablespoon ground cinnamon

• 1 tsp nutmeg powder

• 1/2 teaspoon salt

• 1 cup canola oil

• 4 eggs

• 1.5 cups brown sugar

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 cups grated carrots, drained and patted dry.

• Spray cooking oil

For the cream cheese frosting:

• ½ cup butter, softened

• 8 ounces cream cheese

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

Direction:

1. Preheat oven to 350°F. Spray a tall 9-inch cake pan with oil. Set aside.

2. In a mixing bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. In a second bowl, whisk together eggs, brown sugar, caster sugar, and vanilla extract.

4. Add the dry ingredients to the wet ingredients while stirring.

5. Add the grated carrots and mix well.

6. Pour batter into cake pan and bake for 35-40 minutes or until cooked through.

7. For frosting, beat butter and cream cheese until smooth, add sugar and vanilla extract. Stir well.

8. Let the carrot cake cool before spreading the frosting.

9. Alternatively, top with crushed pecans or walnuts.