Get ready to transform your baking game with the most irresistible carrot cake recipe that will have everyone begging for seconds! This isn't just another ordinary dessert - it's a moist, decadent masterpiece that perfectly balances sweet, spicy, and nutty flavors in every single bite. Whether you're a seasoned baker or a kitchen newbie, this foolproof recipe guarantees a show-stopping cake that looks like it came straight from a professional bakery, but can be whipped up in just 50 minutes!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the grated carrots, sugar, vegetable oil, and eggs. Mix thoroughly until all ingredients are well incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- If using, fold in the chopped walnuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform baking.
- Place the pan in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack. This helps the cake set and makes it easier to cut.
- Optional: Once cooled, frost with cream cheese frosting or dust with powdered sugar before serving.
- Cut into 12 equal servings and enjoy your homemade carrot cake!
Tips
- Always use fresh carrots and grate them yourself for the best texture and moisture.
- Don't overmix the batter - this can lead to a dense, tough cake. Mix just until ingredients are combined.
- For extra flavor, toast the walnuts before adding them to enhance their nutty taste.
- Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.
- Store the cake in an airtight container in the refrigerator, where it can stay fresh for up to 5 days.
- For a healthier version, you can substitute half the oil with unsweetened applesauce.
- Room temperature ingredients blend more smoothly, so take eggs and other cold ingredients out 30 minutes before baking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 55mg
