A fluffy, spiced, one-bowl carrot cake that’s moist, easy to make, and perfect for any occasion.
Recipe Card
Servings: 8–10 slices
⏱ Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Dietary Notes: Vegetarian | Nut-Free Option | Can be made Dairy-Free
✅ Ingredients Checklist
- All-purpose flour
- Grated carrots (freshly shredded)
- Sugar (white or brown)
- Eggs
- Vegetable oil
- Baking powder
- Baking soda
- Ground cinnamon
- Vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line a square or rectangular cake pan.
- Mix wet ingredients: In a large mixing bowl, beat together eggs, sugar, vanilla, and oil until smooth.
- Add dry ingredients: Sift in flour, baking powder, baking soda, cinnamon, and salt. Gently fold until just combined.
- Fold in carrots: Add grated carrots and stir until evenly distributed in the batter.
- Pour into pan and level the top.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar (optional) before serving.
Notes
- Use freshly grated carrots for best moisture and texture.
- This recipe is naturally vegetarian and can be made dairy-free by skipping butter-based frostings or toppings.
- No frosting needed! The cake is delicious as-is or with a light dusting of powdered sugar.
Hero Image
(See above: Fresh carrot cake being mixed and the final baked result with powdered sugar topping)
Quick Intro
Carrot cake doesn’t have to be complicated — and this version proves it. Made in just one bowl with basic pantry ingredients, it’s soft, lightly spiced, and beautifully moist thanks to the freshly grated carrots. Perfect for last-minute guests, weekday treats, or Sunday brunch.
Optional confession: I made it “for friends” and ended up eating half myself. Worth it.
Step-by-Step Cooking Guide
1. Prepare the Wet Base
In a large mixing bowl, whisk together eggs, oil, sugar, and vanilla until smooth and slightly pale.
Tip: Room-temperature eggs will mix more easily.
2. Add Dry Ingredients
Sift in flour, baking soda, baking powder, cinnamon, and salt directly into the wet mixture. Fold with a spatula until you no longer see dry streaks.
Tip: Don’t overmix or the cake may become dense.
3. Fold in Carrots
Add your freshly grated carrots and gently stir them into the batter until evenly spread.
Tip: Use the fine side of a grater for soft texture, or coarsely grate for more bite.
4. Bake
Pour into a prepared cake tin and smooth out the surface. Bake for 35–40 minutes or until the center is set.
Troubleshooting: If the top is browning too fast, cover loosely with foil in the last 10 minutes.
Ingredient Details & Swaps
Ingredient Breakdown
- Carrots: Moisture-rich and naturally sweet, they’re the star. Avoid pre-shredded carrots – they’re too dry.
- Oil: Keeps the crumb moist longer than butter.
- Cinnamon: Adds warmth without overpowering the carrot flavor.
Substitution Ideas
- No eggs? Use 1/4 cup applesauce per egg or a flaxseed egg.
- Low sugar? Replace half the sugar with mashed banana or honey (adjust consistency).
- Dairy-free? The cake itself has no butter. Use a non-dairy yogurt or frosting if topping.
Variations & Serving Ideas
Flavor Twists
- Nutty version: Stir in 1/2 cup chopped walnuts or pecans.
- Tropical carrot cake: Add 1/3 cup crushed pineapple (drained).
- Spiced up: Add a pinch of nutmeg or ground ginger.
Dietary Tweaks
- Vegan: Replace eggs with flax eggs and use plant-based milk or yogurt as needed.
- Gluten-Free: Use a 1:1 gluten-free flour blend — test for structure before serving.
Serving Suggestions
- Serve as-is with coffee or tea.
- Add cream cheese frosting for a more indulgent dessert.
- Garnish with powdered sugar and fresh mint for a café-style finish.
Storage & Make-Ahead Info
- Storage: Keep in an airtight container at room temp for up to 3 days, or in the fridge for 5 days.
- Freezer-friendly: Freeze slices individually in plastic wrap for up to 2 months. Thaw in the fridge overnight.
- Reheating: Microwave for 10–15 seconds or warm in a 300°F oven for a few minutes.
- Make-Ahead Tip: The batter can rest (covered) in the fridge overnight for quick baking the next day.
Nutrition Information (Per Slice – approx.)
Calories: 240 kcal | Carbs: 30g | Protein: 3g | Fat: 12g
Dietary Highlights:
✔️ Vegetarian
✔️ Nut-Free (base version)
⚠️ Contains Eggs
⚠️ Gluten
❓ Frequently Asked Questions
Q: Can I make this in a loaf pan or bundt pan?
Yes! Just adjust baking time — about 45–50 minutes for a loaf pan, 50–55 for a bundt.
Q: Can I add raisins or coconut?
Absolutely! Add up to 1/3 cup of each. Make sure to mix in well to avoid clumping.
Q: My cake came out too dry — what happened?
Possibly overbaking. Check at the 30-minute mark and pull out when a toothpick comes out with moist crumbs.
Q: Can I frost this?
Yes! Cream cheese frosting pairs perfectly. Let the cake cool fully before adding.
❤️ Final Thoughts
This carrot cake is more than just an easy bake — it’s cozy, moist, and endlessly adaptable. Whether you serve it plain or go full gourmet with frosting and toppings, it delivers every time. It’s the kind of recipe you’ll want to save, repeat, and share.