Carrot Cake
This incredibly easy and moist carrot cake recipe offers a comforting blend of warm spices and tender carrots, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour gives a tender crumb.
- 1.5 teaspoons baking powder helps the cake rise.
- 1 teaspoon baking soda lightens the texture.
- 1 teaspoon salt balances the sweetness.
- 2 teaspoons ground cinnamon a warm, familiar spice.
- 0.5 teaspoon ground nutmeg adds depth and aroma.
Wet Ingredients
- 1 cup granulated sugar for sweetness and structure.
- 0.5 cup brown sugar, packed adds moisture and caramel notes.
- 3 large eggs, room temperature bind and enrich the batter.
- 1 cup vegetable oil keeps the cake incredibly moist.
- 0.5 cup plain yogurt or sour cream tenderizes the crumb; substitute with applesauce for a lighter option.
- 2 teaspoons vanilla extract rounds out flavors.
Main Ingredients
- 3 cups grated carrots (about 4 medium carrots) the star ingredient; grate finely for even moisture.
- 0.5 cup chopped walnuts or pecans (optional) for pleasant crunch.
- 0.5 cup raisins (optional) traditional, sweet pockets of fruit.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 8-inch round pans. Line the bottom with parchment if you want foolproof removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk granulated sugar, brown sugar, eggs, oil, yogurt (or sour cream), and vanilla until smooth and glossy.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the grated carrots, nuts, and raisins if using.
- Pour into your prepared pan and smooth the top.
Baking
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool completely before frosting.
- If short on time, cool in the refrigerator for 30 minutes.
Serving
- Frost with cream cheese frosting or a lighter yogurt-based glaze.
- Slice, serve, and enjoy.
Notes
For a gluten-free twist, use a 1-to-1 gluten-free flour blend. Vegan swap: use flax eggs and a dairy-free yogurt. Freeze unfrosted slices or whole cakes wrapped tightly in plastic and foil for up to 3 months.