Fragrant, exceptionally soft, and beautifully moist in the center, this carrot cake is laced with cinnamon and a hint of citrus — the kind of homemade bake that feels right any day of the week. No fussy technique required: simply mix, pour into the pan, and slide into the oven. It bakes up with a golden crown, a lush crumb, and that cozy, spiced flavor that invites another slice.
Ingredients
- Finely grated carrots — 250g (9 oz)
- Eggs — 2
- Sugar — 150g (3/4 cup)
- Neutral vegetable oil — 100ml (7 tbsp)
- All-purpose flour — 200g (1 1/2 cups)
- Baking powder — 10g (2 1/2 tsp)
- Ground cinnamon — 1 tsp
- Vanilla sugar — 8g (2 tsp)
- Salt — a pinch
- Chopped walnuts — 50g (1/2 cup) (optional)
- Raisins — 50g (1/3 cup) (optional)
- Orange zest — 1 tsp (optional)
Step-by-step recipe
- Preheat the oven to 180°C (356°F). Grease a 20–22 cm (8–9 inch) round cake pan and line the bottom with parchment paper.
- Finely grate the carrots and gently squeeze out a little of the excess juice with your hands so the batter stays perfectly balanced and moist.
- In a bowl, whisk the eggs with the sugar until lightly foamy. Pour in the oil, add the vanilla sugar, and mix until smooth.
- In another bowl, combine the flour, baking powder, cinnamon, and a pinch of salt. Whisk the dry ingredients together.
- Add the dry ingredients to the egg-and-oil mixture in two additions, folding with a spatula just until the batter comes together. Do not overmix.
- Stir in the carrots and, if you like, the walnuts, raisins, and orange zest. Fold gently.
- Transfer the batter to the prepared pan and smooth the top. Bake for 35–40 minutes, until a skewer comes out clean and the top is golden.
- Let the cake rest in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve as is, or dust with powdered sugar.
Nutritional value per serving
| Calories | 366 kcal |
| Protein | 6 g |
| Fat | 18 g |
| Carbohydrates | 45 g |
| Fiber | 3 g |
| Sugars | 24 g |
| Sodium | 180 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Swap part of the sugar for brown sugar for a deeper flavor and a slightly more caramel-like crumb.
- For a warmer spice profile, add a pinch of nutmeg or ginger.
- Gluten-free: use a cup-for-cup gluten-free flour blend and add 1 tbsp cornstarch for better structure.
- Pan choice: if you bake this in a loaf pan, increase the baking time by 5–10 minutes and keep an eye on the skewer.
- For a quick topping, beat 100g (3.5 oz) cream cheese with 40g (1/4 cup) soft butter and 60g (1/2 cup) powdered sugar for a simple cream cheese frosting.
FAQ
Can I reduce the sugar?
Yes, you can reduce it to 120g (1/2 cup + 2 tbsp) and the cake will still stay tender. You can also replace 50–70g (1/4–1/3 cup) with honey or brown sugar while keeping the overall sweetness.
Why is the cake wet in the center?
It usually comes down to too much moisture. Squeeze the carrots well and bake until a skewer comes out clean, adjusting for your oven. Make sure the pan is not too deep.
What can I use instead of eggs?
For 2 eggs, use 120g (1/2 cup) unsweetened applesauce or 2 flax eggs, made with 1 tbsp ground flaxseed + 3 tbsp water for each egg. The texture will be a little denser.