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Olivia

Carrot Cake

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Carrot cake is a moist, spiced cake made with grated carrots and simple ingredients for a classic, comforting homemade dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Calories: 203
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1½ teaspoons cinnamon
  • ¼ teaspoon nutmeg optional
  • ¼ teaspoon salt
  • ¾ cup sugar white, brown, or a mix
  • ½ cup olive oil or neutral oil
  • 2 eggs or flax eggs for plant-based
  • 1 teaspoon vanilla extract
  • Add-Ins
  • 2 cups carrots finely grated
  • ½ cup chopped walnuts or pecans optional
  • ¼ cup raisins optional

Equipment

 Baking Bread Loaf Pan

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease a round or square baking pan.
  3. Mix Dry Ingredients
  4. In a bowl, whisk flour, baking soda, baking powder, spices, and salt.
  5. Mix Wet Ingredients
  6. In another bowl, whisk sugar, oil, eggs, and vanilla until smooth.
  7. Add dry ingredients to wet ingredients and mix gently.
  8. Fold in grated carrots and optional add-ins.
  9. Pour batter into prepared pan.
  10. Bake 40-45 minutes, until a toothpick comes out clean.
  11. Let cool completely before slicing.
  12. Serve plain or with cream cheese frosting if desired.

Nutrition

Calories: 203kcalCarbohydrates: 44gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 41mgSodium: 240mgPotassium: 185mgFiber: 2gSugar: 20gVitamin A: 5407IUVitamin C: 2mgCalcium: 55mgIron: 2mg

Notes

Plant-based: use flax eggs and dairy-free frosting
Less sweet: reduce sugar slightly — carrots add natural sweetness
Moist crumb: don’t overmix
Keeps well: stays moist for days and freezes nicely

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