¬†An easy homemade carrot cake recipe for super moist cake made from scratch. ¬†This carrot cake is tender and perfectly spiced, with balanced sweetness. ¬†This southern carrot cake recipe is sinfully delicious.
This is our best ever carrot cake recipe. ¬†Make this classic favorite for a crowd and you might not have any leftovers to bring home. ¬†The cake is full of flavor and moist without being mushy. ¬†This cake is so delicious that frosting is optional.
Traditionally, carrot cake is baked in the spring with holidays like Easter. ¬†However, carrot cake is enjoyed year round in the south. ¬†When my favorite little shop in the French Quarter was out of carrot cake on a busy weekend, I knew I had to whip up my own version to satisfy my sweet tooth. ¬†That is the kind of inspiration behind this cake. ¬†I’ve always wanted to make Petit Fours and this recipe would be a great start to adapt from.
One of the reasons I love carrot cake so much is because the warm spices pair perfectly with frosting and ice cream. ¬†This carrot cake doesn’t need frosting, in fact, during the summer months I usually like to go light on desserts. ¬†However, adding a nice big scoop of vanilla bean ice cream is where it is at! ¬†Yesss, I’ll take the ice cream while it’s still hot outside.
¬†This cake is perfectly spiced, light and moist. ¬†The thing I really love about this recipe is how easy it is to make. ¬†The last thing I want to do in summer in the south is bake a cake that requires a lot of work. ¬†This cake — doesn’t require a lot of work, it’s great to toss in the oven with dinner.
This recipe has everything I look for in a good cake. ¬†It’s moist, has great texture and has a wonderful balance of sweetness and spices.
This carrot cake is sinfully delicious. ¬†It has the perfect amount of spice and is fantastically moist and decadent, without being too compact and heavy.
A moist carrot cake recipe with a wonderful nutty and carrot flavor.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 4 eggs
- 2 cup granulated sugar
- 3 cup grated carrots
- 2 cup flour
- 1 cup vegetable oil
- 1 teaspoon baking powder
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 cup walnuts, chopped (optional)
Preheat oven to 350 degrees F. Prepare cake pan by greasing it with butter. In a medium bowl fitted with a mixer, combine sugar and eggs and mix on medium/low for 4-5 minutes. Add flour, baking powder and cinnamon and mix for 1-2 minutes. Add thinly shredded carrots and walnuts and stir by hand. Pour in cake pan and bake for 30-35 minutes.