Carrot cake 

This cake is all about balance: natural sweetness from the carrots, warmth from baking spices, and texture from walnuts and dried fruit. The batter is no-fuss and comes together in one bowl, making it perfect for everyday baking.

Baked as a loaf, it slices cleanly and stays moist for days. It’s a great option for breakfast, an afternoon coffee treat, or a simple dessert finished with a dusting of powdered sugar.

Why You’ll Love This Recipe

• Fresh carrots and oil create a very moist crumb
• One-bowl batter, no mixer required
• Made with simple pantry ingredients
• Not overly sweet
• Loaf cake that’s easy to slice and share

Ingredients

Produce & Nuts

• 8.8 oz grated carrots (250 g)
• 1/2 cup chopped walnuts (70 g)
• 1/2 cup dried cranberries or raisins (70 g)

Wet Ingredients

• 2 large eggs
• 2/3 cup granulated sugar (120 g)
• 1/3 cup vegetable oil (80 g)

Dry Ingredients

• 1 2/3 cups all-purpose flour (200 g)
• 2 tsp baking powder
• 1 tsp baking spices
• 1/4 tsp salt

For Finishing

• Powdered sugar, for dusting

Ingredient Notes & Substitutions

Baking spices: A mix of cinnamon with a pinch of nutmeg or ginger works well.
Walnuts: Pecans are a great alternative.
Raisins vs cranberries: Either works; raisins are more traditional.
Vegetable oil: Sunflower or canola oil are good substitutes.

How to Make Carrot Cake

• Prep the carrots
  Peel and finely grate the carrots. Set aside.

• Mix wet ingredients
  In a large bowl, combine eggs and sugar and whisk lightly. Add the vegetable oil and mix until combined.
• Add carrots
  Stir the grated carrots into the wet mixture.
• Combine dry ingredients
  Add flour, baking powder, baking spices, and salt. Whisk gently until just combined.

• Fold in mix-ins
  Add walnuts and raisins (or cranberries). Fold gently with a spatula.

• Transfer to pan
  Pour the batter into a prepared loaf pan and smooth the surface.
• Bake
  Bake in a preheated 350°F (180°C) oven until a toothpick inserted in the center comes out clean.

• Cool & finish
  Let the cake cool completely, then dust with powdered sugar before slicing.

Expert Tips

• Finely grated carrots give the best texture
• Do not overmix once the flour is added
• Lightly toast walnuts for deeper flavor
• Line the loaf pan with parchment for easy release
• Let the cake cool fully before slicing
• Use room-temperature eggs
• Sift powdered sugar for a smooth finish

Storage & Freezing

Room temperature: Store tightly wrapped for up to 2 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Wrap slices individually and freeze for up to 2 months.
Defrosting: Thaw overnight in the refrigerator or at room temperature.

Variations

• Add orange zest for brightness
• Swap raisins for chopped dates
• Add shredded coconut
• Use half whole-wheat flour
• Finish with a simple cream cheese glaze instead of powdered sugar

FAQs

Can I make carrot cake without nuts?
Yes, simply omit the walnuts.

Can I bake this in a round pan instead?
Yes, use an 8-inch round pan. Bake time may vary slightly.

Why is my cake dense?
Overmixing the batter after adding flour can cause density.

Can I reduce the sugar?
You can reduce it slightly, but texture may change.

Does carrot cake need refrigeration?
Yes, after 2 days it should be refrigerated.

Can I add pineapple?
Yes, but drain it very well before adding.