Description
This irresistibly moist carrot cake is the ultimate tea-time delight—soft, tender, and packed with freshly grated carrots, warm spices, and a hint of vanilla. Perfect for any occasion, this easy carrot cake recipe stays deliciously moist for days and is topped with optional cream cheese frosting for a bakery-style finish. Ideal for dessert, brunch, or afternoon tea, this homemade carrot cake is sure to impress.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Freshly grated carrots
- Optional: Chopped walnuts or raisins
Instructions
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Preheat the oven to 350°F (175°C). Grease a cake pan or line it with parchment paper.
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In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a separate bowl, beat the eggs with granulated and brown sugars until light. Mix in oil and vanilla.
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Add dry ingredients to the wet mixture and stir until just combined.
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Fold in grated carrots and optional mix-ins like walnuts or raisins.
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Pour batter into the prepared pan. Bake for 35–40 minutes or until a toothpick comes out clean.
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Let the cake cool completely before frosting or serving.
Notes
- For extra flavor, add crushed pineapple or shredded coconut.
- Swap half the oil for applesauce for a lighter version.
- Toast the nuts before adding them for a deeper, nutty flavor.
- For cupcakes: divide into a muffin tin and bake 20–22 minutes.
- Store in an airtight container at room temperature for 2 days or in the fridge for up to a week.
- Freezer-friendly: wrap tightly and freeze for up to 3 months.
