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Simple Carrot Cake

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A fuss-free, moist carrot cake that is budget-friendly and perfect for any occasion without a long ingredient list.

Ingredients

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  • 2 cups grated carrots (about 3 large carrots)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease the bottom of an 8-inch cake pan; you can also line the bottom with parchment for easier removal.
  2. Peel and finely grate carrots until you have 2 packed cups. Set aside.
  3. In a large bowl, whisk the 3 eggs with the 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 cup vegetable oil until glossy.
  4. Fold the grated carrots into the wet mixture.
  5. In a separate bowl, sift together the 1 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  6. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
  7. Pour batter into the prepared pan and smooth the top. Bake for approximately 40 minutes until golden brown and a toothpick inserted comes out clean.

Notes

For a lighter texture, swap 1/4 cup of flour with almond flour. Brown sugar can replace granulated sugar for a deeper flavor. Use whipped coconut cream instead of frosting if dairy-free.

Nutrition

Find it online: https://www.simplefamilydishes.com/simple-carrot-cake/