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.
Carrot Cake
Ingredients
- 4 eggs
- 2 cup granulated sugar
- 3 cup grated carrots
- 1 cup vegetable oil
- 1½ tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp cinnamon
- ½ cup walnuts chopped, optional
Instructions
- Preheat oven to 350°F.
- Prepare cake pan by greasing it with butter.
- In a medium bowl fitted with a mixer, combine sugar and eggs. Mix on medium/low for 4-5 minutes.
- Beat in oil, and vanilla extract.
- 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 or until center of cake comes out clean when a toothpick is inserted into the center.
- Allow cake to cool before removing from pans.
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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14 Responses
This looks super delicious. I love the spongy carrot muffins. I am going to try this recipe!
It’s so moist and decadent, thanks, Sapana!
LOOOOVE carrot cake – yours looks wonderful…love the adorable carrots on top too. Pinned! Thanks for sharing with us at Weekend Potluck.
I wonder how do you make those mini cute carrots ?
Beautiful cake! What size pan did you use? Thanks!
Hi Linda, 9 inch round cake pan. Have a good weekend!
When do you put in the cup of veg. Oil???
With the eggs, thanks I will add it to directions!
I’m totally a carrot cake girl! I agree, why just have carrot cake around easter? Everyone eats carrots all year round, and the cake is too good to seclude to eating just around Easter. I usually love this cake frosted, but you’ve convinced me it will be great without it!! Such cute little carrots on each slice! Thanks for sharing 🙂
Carrot cake is good year round, thanks!
This looks amazing! I love carrot cake and adding the cinnamon is a nice touch! Following you now and saying hello from show stopper Saturday!
Cathy
Cathy, thanks for stopping by!
Is there a typo with the measurement for the baking powder?
oh my, 1 teaspoon baking powder. Thanks Joanne, I will fix it!