Best Easy Carrot Cake Recipe
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This recipe makes the best carrot cake I’ve ever tasted. I prefer this cake to any bakery carrot cake that I’ve tried. As a bonus, this carrot cake recipe is very easy! Even if you are not an experienced baker, go ahead and try making this cake – it will turn out delicious. This easy carrot cake recipe is as simple as dumping the ingredients in a bowl, mixing them, pouring in a baking dish and baking in the oven. No complicated steps, it’s as easy as a made-from-scratch carrot cake recipe can get!
I personally like the carrot cake without frosting – that’s the reason why the pictures of the carrot cake on this page are not frosted :) My favorite way of eating this carrot cake is for breakfast with my morning coffee. I do have a recipe for the carrot cake frosting, and I will include it here in case you want to frost your cake.
Why You’ll Love This Carrot Cake Recipe
- Incredibly Easy to Make: This recipe is perfect for beginners. Just mix the ingredients in a bowl, pour into a pan, and bake—no complicated steps!
- Moist and Flavorful: The combination of applesauce, oil, and fresh carrots keeps the cake incredibly moist, while cinnamon adds a delightful warmth.
- Versatile Serving Options: Enjoy it plain with a cup of coffee, or add cream cheese frosting for a more indulgent treat.
- Healthy Twist: Contains applesauce and carrots, adding a healthy element without sacrificing taste.
- Crowd-Pleasing: Ideal for gatherings, it’s a classic favorite that appeals to all ages.
Best Easy Carrot Cake Recipe
Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
Ingredients:
4 eggs: Provide structure and moisture, helping the cake to rise and hold together.
3/4 cup vegetable oil: Keeps the cake moist and tender.
1/2 cup apple sauce: Adds moisture and a subtle sweetness, reducing the amount of oil needed.
2 cups sugar: Sweetens the cake, balancing the flavors of the carrots and spices.
1 tsp vanilla: Adds a warm, sweet flavor to enhance the cake’s taste.
2 cups flour: Forms the base, providing structure and texture.
2 tsp baking soda: Helps the cake rise and become fluffy.
2 tsp baking powder: Works with baking soda to leaven the cake.
1/2 tsp salt: Enhances all the flavors.
1 tbsp ground cinnamon: Adds a warm, spicy note that complements the carrots.
3 cups shredded carrots: The star ingredient, providing moisture, sweetness, and texture.
1 cups chopped walnuts or pecans: Adds a crunchy texture and nutty flavor to the cake.
Ingredients For The Carrot Cake Frosting (optional):
8 oz cream cheese, softened
1/2 cup butter (1 stick), softened
3 cups powdered sugar
1 tsp vanilla
Kitchen Tools You Need To Make Carrot Cake
- Mixing Bowl: For combining all your ingredients together.
- Whisk: To mix dry and wet ingredients smoothly without lumps.
- Grater: Essential for shredding fresh carrots to the right texture.
- Measuring Cups and Spoons: For accurately measuring all ingredients to ensure the perfect balance of flavors.
- Baking Pan (9×13-inch): To bake the cake evenly and give it its classic shape.
- Wire Rack: To cool the cake properly after baking, maintaining its moist texture.
Directions How To Make Best Easy Carrot Cake Recipe:
For this carrot cake recipe, you’ll need either a 9 x 13 inch rectangle baking pan, or 2 round baking pans the 9 x 9 size.
To make shredded carrots, I use the food processor fitted with the top shredder disk blade. To chop the walnuts, I also use the food processor – the regular blade that goes inside the food processor bowl. Shredding carrots and chopping walnuts takes just seconds when using the food processor!
Preheat oven to 350F.
In a large bowl, beat the eggs with sugar. Add the oil, apple sauce and vanilla and mix until combined. Add the flour, baking soda, baking powder, salt and cinnamon. Mix until combined. Add the carrots and nuts, and stir.
Spray the cake baking pan with a non-stick cooking spray. Pour the cake batter into the baking pan. Put in the oven and bake for 45 minutes.
When the cake is out of the oven, let it cool down in a pan for 10 minutes, then invert onto a plate or wire rack.
To make the optional frosting:
For the frosting, you’ll need a hand-held mixer. Put the butter, cream cheese, sugar and vanilla in a bowl and mix with the mixer until combined. Frost the carrot cake after the cake has cooled down.
More pictures of this carrot cake:
Serving Suggestions
- Classic Style: Serve slices with a dollop of cream cheese frosting on top. Add a sprinkle of cinnamon for a warm, spicy finish.
- Pair with Hot Beverages: Enjoy with a cup of coffee or tea for a cozy, comforting treat.
- Add Fresh Fruits: Garnish with a few fresh berries or a side of fruit salad for a refreshing contrast.
- Perfect for Brunch: Serve as part of a brunch spread with dishes like quiche or a fresh garden salad.
- Dessert Presentation: Dust with powdered sugar and serve with a scoop of vanilla ice cream for a more decadent option.
Tips for Success
- Use Fresh Carrots: Freshly grated carrots add the most moisture and flavor. Pre-shredded carrots can be too dry, so grab a fresh bunch and grate them yourself for the best results.
- Measure Accurately: Use the spoon and level method for measuring flour to avoid adding too much, which can make the cake dense. For liquid ingredients, use a liquid measuring cup for precision.
- Don’t Overmix the Batter: Stir until the ingredients are just combined. Overmixing can lead to a tough cake because it develops too much gluten in the flour.
- Prepare Your Pan Well: Grease and flour the baking pan or line it with parchment paper. This will prevent the cake from sticking and make it easier to remove.
- Check for Doneness: Every oven is different, so check your cake a few minutes before the suggested baking time. Insert a toothpick into the center; if it comes out clean, the cake is ready.
- Allow the Cake to Cool Properly: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This helps it set and prevents it from breaking apart.
- Store Carefully: Keep the cake covered at room temperature for up to three days to maintain its moisture. For longer storage, refrigerate or freeze as needed.
Variations and Substitutions
- Gluten-Free Carrot Cake: For those with gluten sensitivities, use a 1:1 gluten-free flour blend. Ensure it includes xanthan gum or guar gum to mimic the texture of wheat flour. The cake will remain moist and flavorful with this easy swap.
- Vegan Carrot Cake: Replace eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use vegetable oil or coconut oil instead of butter. Opt for a plant-based milk alternative if adding frosting.
- Lower Sugar Option: Substitute half of the sugar with a natural sweetener like honey, maple syrup, or coconut sugar. This reduces the overall sugar content while maintaining sweetness. If using a liquid sweetener, slightly reduce the applesauce or oil to balance the moisture.
- Nut-Free Version: Simply omit the nuts if you’re allergic or prefer a nut-free cake. You can replace them with raisins, shredded coconut, or sunflower seeds for added texture and flavor.
- Spice it Up: Add more spices like nutmeg, ginger, or allspice for an extra warm flavor. You can also add orange zest for a citrusy twist that brightens the flavor profile.
- Healthy Boosts: Incorporate add-ins like chia seeds or ground flaxseed for a nutritional boost. You can also mix in a half cup of mashed banana or crushed pineapple to add moisture and natural sweetness.
Storage and Reheating
- Storage: Allow the carrot cake to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you’ve added cream cheese frosting, it’s best to store the cake in the refrigerator to keep the frosting fresh.
- Freezing: To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight before bringing it to room temperature.
- Reheating: To reheat slices of carrot cake, place them in the microwave for 10-15 seconds or until just warm. Be careful not to overheat, as this can dry out the cake. If the cake has been frosted, it’s best to reheat it slightly to keep the frosting from melting.
Frequently Asked Questions
Can I use a different type of oil for this carrot cake?
Yes, you can substitute vegetable oil with other oils like canola, coconut, or olive oil. Each oil will impart a slightly different flavor; for example, coconut oil adds a subtle tropical note, while olive oil gives a mild, fruity taste. Make sure to use mild-flavored oils to avoid overpowering the cake’s flavor.
Can I make this carrot cake ahead of time?
Absolutely! Carrot cake is an excellent make-ahead dessert. You can bake the cake a day or two in advance and store it at room temperature or in the refrigerator, depending on whether you have added frosting. For even longer storage, the cake freezes well for up to three months. Just wrap it tightly in plastic wrap and foil before freezing.
What can I use as a substitute for eggs?
If you’re looking for an egg substitute, flaxseed or chia seed eggs work great for this recipe. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water per egg and let it sit for 5-10 minutes until it thickens. This mixture will help bind the ingredients while maintaining the moist texture of the cake. Applesauce or mashed banana can also be used, though they may slightly alter the flavor.
How do I keep my carrot cake from being too dense?
To prevent your carrot cake from becoming too dense, avoid overmixing the batter. Mix just until the ingredients are combined. Also, make sure your baking powder and baking soda are fresh, as they are crucial for the cake’s rise and fluffiness. Sifting the dry ingredients before mixing can also help lighten the batter.
Can I make this carrot cake without nuts?
Yes, you can easily omit the nuts if you have an allergy or prefer a nut-free cake. The cake will still be delicious and moist without them. If you want to add some extra texture, consider substituting the nuts with raisins, shredded coconut, or seeds like sunflower or pumpkin.
Is it possible to make this recipe in a different pan size?
You can bake this carrot cake in a different pan, like two 9-inch round cake pans for a layer cake, or in a bundt pan. Keep in mind that the baking time will change depending on the pan size and type. Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is ready.
What frosting pairs best with carrot cake?
Cream cheese frosting is the classic choice for carrot cake because its tangy sweetness complements the cake’s spiced flavors. However, you can also use a simple vanilla buttercream, whipped cream, or even a dusting of powdered sugar for a lighter touch. For a dairy-free option, consider using a vegan cream cheese or coconut milk-based frosting.
Can I add extra ingredients like pineapple or coconut?
Yes, adding crushed pineapple or shredded coconut can enhance the flavor and texture of your carrot cake. If adding pineapple, make sure to drain it well to avoid excess moisture, which could affect the cake’s consistency. Coconut can be added directly to the batter or used as a topping for extra crunch.
Other Easy Carrot Recipes
Crispy Air Fryer Peas and Carrots: Enjoy a healthy side dish made in minutes! These peas and carrots turn perfectly crisp in the air fryer, bringing out their natural sweetness with a delightful crunch.
Quick Microwave Carrot Steam: Get tender, flavorful carrots in no time with this easy microwave steaming method. A simple and fast way to enjoy carrots as a side or snack.
Savory Sautéed Cabbage with Carrots: This dish combines tender sautéed cabbage with sweet carrots, seasoned with garlic and spices for a comforting, flavorful side.
Oven-Roasted Brussels Sprouts and Carrots: Roasting brings out the natural sweetness of Brussels sprouts and carrots, creating a delicious, caramelized veggie side that pairs well with any meal.
Perfectly Roasted Broccoli and Carrots: A simple yet flavorful combination, roasted broccoli, and carrots are tender with crispy edges, enhanced by olive oil, garlic, and herbs.
Charred Grilled Carrots: Grilling carrots brings out their natural sugars, giving them a smoky, charred flavor that’s perfect as a side dish or salad topping.
Creamy Mashed Carrots: Smooth and velvety, these mashed carrots are a delicious alternative to mashed potatoes. A touch of butter and cream adds richness, making them a comforting side dish.
Best Easy Carrot Cake Recipe
Ingredients
- 4 Eggs
- 3/4 cup Vegetable oil
- 1/2 cup Apple sauce
- 1 tsp Vanilla
- 2 cups Flour
- 2 tsp Baking soda
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1 tbsp Ground cinnamon
- 3 cups Shredded carrots
- 1 cups Chopped walnuts or pecans
Frosting ingredients
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 3 cups powdered sugar
- 1 tsp vanilla
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon.
- Add the oil, applesauce, eggs, and vanilla extract to the dry ingredients and mix until just combined.
- Fold in the grated carrots. Pour the batter into the prepared baking pan.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make frosting, combine all frosting ingredients in the bowl and mix using a hand-held electric mixer until smooth. Frost the case after it has completely cooled down.
Notes
- For a richer flavor, add a half-cup of chopped nuts or raisins to the batter.
Nutrition
See also:
- Air Fryer Roasted Sweet Potatoes
- Vegetable Oven-Baked Egg Frittata
- Gluten-Free Pumpkin Spice Baked Oatmeal
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