Go Back
Holiday Dessert Ideas
Daisy

Carrot Cake Recipe

This carrot cake recipe delivers a moist, soft crumb with warm spices and real grated carrots. It works because oil and fresh carrots lock in moisture while simple pantry ingredients create a classic, bakery-style cake without stress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups freshly grated carrots
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¾ cup vegetable oil
  • 3 eggs
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 2 tsp vanilla extract
  • ½ cup chopped walnuts or pecans
  • Cream cheese frosting (optional)

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Box grater
  • Cake pan
  • Parchment paper
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a cake pan, lining the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  5. Fold in the grated carrots and optional chopped nuts.
  6. Pour the batter into the prepared pan and smooth the top evenly.
  7. Bake for 30–40 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
  8. Let the cake cool completely before frosting, if using.