INGREDIENTS
2 Cups (250g) All Purpose Flour
2 Teaspoon Baking Soda
1/2 Teaspoon Sea Salt
1 1/2 Teaspoon Ground Cinnamon
1 1/4 Cups Vegetable Oil
1 Cup (200g) Sugar
1 Teaspoon Vanilla Essence
4 Large Eggs
3 Cups (300g) 4-5 Large Grated Carrots
METHOD
In medium bowl add flour, baking soda, salt and cinnamon
Whisk the dry ingredients
Until well combined
Add dry ingredients in 3 parts
Delicious moist cake
Slice the carrot cake and serve
This cake is moist and filled with carrot goodness
THE MOISTEST CARROT CAKE EVER!
Prep time: 15 Minutes
Cook time: 55 Minutes
Total time: 1 Hour 10 Minutes
Yield: 1 Cake
Ingredients
- 2 Cups All Purpose Flour
- 2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoons Cinnamon
- 1 1/4 Cups Vegetable Oil
- 1 Cup Sugar
- 4 Eggs
- 3 Cups Grated Carrots
- 1 Teaspoon Vanilla Essence
Cooking Directions
- In medium bowl add flour, baking soda, salt and cinnamon. Whisk the dry ingredients until well combined
- In separate bowl add the oil, sugar, vanilla essence and whisk until combined. Add in the eggs one at a time whisking until well combined. Add dry ingredients in 3 parts
- Gently stir the dry ingredients until they disappear. Stir in the carrots and mix until the batter is smooth. Pour the batter into a baking tin. Bake for 35-45 minutes
- Cool in cake pan for 15 minutes. Turn over the cake onto a cooling rack to cool completely. Delicious moist cake. This cake is moist and filled with carrot goodness
Carrot Cake – FAQs
1. What is carrot cake?
Carrot cake is a moist, spiced cake made with grated carrots mixed into the batter. It often includes nuts, raisins, and is commonly topped with cream cheese frosting.
2. Why use carrots in cake?
Carrots add natural sweetness, moisture, and a subtle earthy flavor, making the cake tender and delicious.
3. Is carrot cake healthy?
While it contains vegetables, carrot cake is still a dessert and can be high in sugar and fat, especially with cream cheese frosting. Moderation is key.
4. Can I make carrot cake gluten-free or vegan?
Yes, by using gluten-free flour blends and substituting eggs and dairy with plant-based alternatives, you can make gluten-free and vegan carrot cakes.
5. How long does carrot cake last?
Typically, it lasts 3–4 days refrigerated. It can be frozen for up to 2 months if wrapped well.
Nutrition Card – Approx. per slice (1/12 of cake, about 100g)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 300–400 kcal | — | Varies with frosting and ingredients |
| Protein | 3–5 g | 6–10% | From flour, eggs, and nuts |
| Carbohydrates | 40–50 g | 13–17% | From flour, sugar, and carrots |
| Fiber | 2–4 g | 8–16% | From carrots and nuts |
| Fat | 15–20 g | 23–31% | Mostly from oil/butter and frosting |
| Sugar | 25–30 g | — | Added sugar and natural sugars |
| Vitamin A | 30–50% | From carrots |
Dietary Compatibility & Notes
| Diet Type | Compatible? | Notes |
|---|---|---|
| Gluten-Free | ❌ No | Contains wheat flour unless substituted |
| Dairy-Free | ❌ No | Usually contains butter and cream cheese |
| Vegan | ❌ No | Uses eggs and dairy; can be adapted |
| Vegetarian | ✅ Yes | No meat products |
| Low-Carb/Keto | ❌ No | High in carbs and sugar |
Quick Tip:
For extra moistness, add crushed pineapple or applesauce to the batter. Toasted nuts add great texture and flavor.
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