Carrot cake has a quiet way of surprising people. What starts as a vegetable often associated with soups and salads turns into something soft, spiced, and deeply comforting. It’s a reminder that vegetables don’t belong in one category they can be nourishing, grounding, and celebratory all at once.
Traditionally, carrot cake grew out of practicality. Carrots added moisture, natural sweetness, and substance when ingredients were limited. Over time, it became a favorite not because it was clever, but because it worked. Warm spices, tender crumb, and the gentle sweetness of carrots create a cake that feels familiar and generous.
In the Let’s Veg lifestyle, carrot cake represents balance. It doesn’t hide the vegetable it honors it. It shows that eating more vegetables doesn’t mean giving up joy or comfort. Sometimes, it means discovering that vegetables have been part of our favorite foods all along.
Carrot Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Grease a round or square baking pan.
- Mix Dry Ingredients
- In a bowl, whisk flour, baking soda, baking powder, spices, and salt.
- Mix Wet Ingredients
- In another bowl, whisk sugar, oil, eggs, and vanilla until smooth.
- Add dry ingredients to wet ingredients and mix gently.
- Fold in grated carrots and optional add-ins.
- Pour batter into prepared pan.
- Bake 40-45 minutes, until a toothpick comes out clean.
- Let cool completely before slicing.
- Serve plain or with cream cheese frosting if desired.