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–+ servings
Homemade simple carrot cake topped with cream cheese frosting

Simple Carrot Cake

A straightforward and moist carrot cake made with pantry staples, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups grated carrots (about 3 large carrots) Grate finely or medium, packed into the cup.
  • 1 cup granulated sugar For a deeper flavor, you can swap half for light brown sugar.
  • 3 large eggs Bring to room temperature for better mixing.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg Freshly grated nutmeg intensifies flavor if you have it.
  • 1/4 cup vegetable oil Neutral oil keeps the taste clean; melted butter is an optional swap for richness.
  • 1 1/2 cups all-purpose flour For a lighter cake, sift before measuring.
  • 1 teaspoon baking powder Ensure it is fresh for a reliable rise.
  • 1/2 teaspoon salt Enhances sweetness and spices.

Method
 

Preparation
  1. Heat the oven to 350°F (175°C). Grease an 8-inch cake pan and lightly flour or line with parchment.
  2. Peel and finely grate the carrots until you have 2 packed cups. Set aside.
  3. In a large bowl, whisk together the eggs, sugar, cinnamon, nutmeg, and vegetable oil until the mixture looks glossy and homogeneous.
  4. Fold the grated carrots into the wet mixture using a spatula so they are evenly distributed.
  5. In a separate bowl, sift together the flour, baking powder, and salt to remove lumps.
  6. Add the dry ingredients to the wet mixture gradually. Fold gently and stop as soon as you see no streaks of flour. Do not overmix.
  7. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly to release large air bubbles.
Baking
  1. Bake for about 40 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  2. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack to cool completely before slicing.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 200mgFiber: 1gSugar: 15g

Notes

For gluten-free, use a 1-to-1 gluten-free flour blend. For vegan, replace each egg with a flax egg and add 2 tablespoons applesauce while retaining the oil.

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