This Classic Carrot Cake recipe brings together the wholesome goodness of carrots with a sweet and tender cake base, creating a delightful treat perfect for any dessert table. Featuring simple, pantry-friendly ingredients, this cake is not only easy to make but also incredibly satisfying with its moist crumb and subtle sweetness enhanced by the natural flavor of carrots. It’s a straightforward recipe that yields a cake with a homemade charm and a professional finish.
Why You’ll Love This:
You’ll fall in love with this carrot cake for its uncomplicated elegance and irresistible taste. The combination of frothy eggs and sugar with the richness of oil makes the base exquisitely light and airy, while the addition of finely grated carrots adds moisture and a hint of earthy sweetness. This cake is a crowd-pleaser with its balanced flavors and soft texture, making it a wonderful choice for both everyday treats and special occasions.
Perfect Occasion:
This carrot cake is ideal for celebrations such as birthdays, anniversaries, and holiday gatherings, or simply as a comforting weekend treat. It’s versatile enough for a casual afternoon tea yet elegant enough for a formal dinner dessert. Whether you’re hosting a family dinner, a friendly get-together, or looking for a sweet ending to a meal with friends, this carrot cake fits perfectly into any culinary scenario.
Decoration Tips:
For a beautifully simple presentation, dust the cooled cake with powdered sugar. If you want to dress it up a bit more, consider topping it with a classic cream cheese frosting and a sprinkle of chopped nuts or a pinch of cinnamon. Edible flowers or candied carrot curls can also add a lovely touch to this already stunning cake, making it even more enticing.
Ingredients:
- 3 large eggs
- 1 cup granulated sugar
- ½ cup vegetable or canola oil
- ½ cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cups all-purpose flour (205 grams)
- 150 grams finely grated carrots
- Optional: powdered sugar for dusting
Instructions:
- Begin by preheating your oven to 175 degrees Celsius (350 degrees Fahrenheit). Prepare a 9-inch springform pan by greasing it with nonstick cooking spray.
- In a large mixing bowl, use an electric mixer to beat the eggs and sugar until frothy, about 2 minutes. Add in the oil, milk, baking powder, vanilla extract, and salt, mixing until well combined.
- Gradually incorporate the flour into the mixture, mixing just until combined. Using a rubber spatula, gently fold in the grated carrots until they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan. If your pan is prone to leaking, consider wrapping the bottom with foil. Place the pan on the center rack of the oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- After baking, place the cake on a wire rack to cool. Allow it to cool in the pan for 15 minutes before loosening the edges with a knife and removing the collar of the pan.
- Once the cake has completely cooled, dust it with powdered sugar, slice, and serve.
Enjoy this classic carrot cake with its delightful simplicity and rich, comforting flavors that bring a touch of sweetness to any occasion!
