Easy Carrot Cake Recipe (+VIDEO)

5 from 1 vote

Easy Carrot Cake Recipe (+VIDEO)

Take a break from the classic cake flavors and make an interesting twist by using carrots instead. It’s not just healthy but it’s also sweet, decadent, and satisfying!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast & Brunch, Dessert

Cuisine: England

Keyword: best carrot cake recipe, birthday cake, cake, carrot cake, carrot cake ingredients, carrot cake recipe, celebration cake, dessert, easy cake recipe, favorite carrot cake recipe, homemade carrot cake recipe, ingredients for carrot cake

Servings:

Calories: 274kcal

Equipment

Ingredients

300 g carrots (grated)
250 g plain flour
125 g caster sugar
1½ tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
4 eggs
½ cup carrot oil
1 tsp vanilla extract

US Customary - Metric

Instructions

Rinse the carrot.
Peel the vegetable with a peeler and grate it using a grater.
Filter and mix the plain flour, baking powder, bicarbonate of soda, and sea salt with a fine-mesh sieve over a bowl.
In a separate container, beat the eggs with a whisk and add the caster or powdered sugar.
Then, add the carrot oil and vanilla extract.
Use a spatula to fold the wet and dry ingredients together until well incorporated.
Put in the grated carrots and fold them into the batter.
Preheat the oven to 160°C.
Grease and line a cake tin with parchment paper.
Pour in the batter. Tap it on the counter to even out.
Bake it for 45 minutes to 1 hour in the oven.
To test for doneness, use a cake tester or a skewer. If it comes out clean, then the cake is cooked.
Finally, place it on a cooling rack and serve!

Video

Notes

Measure the ingredients properly for a flavorful and evenly textured cake.
You can also cook this in a microwave, in a pot, with a steamer, or in an air fryer.
Babies can have carrot cake as early as 2 years of age.
If the cake has not risen, it means that the leavening agent is no longer viable for use. To avoid this problem, test the baking powder before putting it in the batter.
The overflowing cake is due to too much batter poured into the cake tin. Always pour only up to ¾ of the cake tin.
If the carrot cake falls apart too easily, this means that there is too much flour in the batter. Flour tends to absorb the moisture of the other ingredients, so measure it properly to get a fluffy and well-textured cake.

Nutrition