Every time I bake a carrot cake, I think about the little moments that make it special — a splash of cinnamon in the oven air, the moist crumb catching the light as I slice into it. Recently, I decided to strip the recipe down to its joyful essentials, making it even simpler to whip up with ingredients I always keep on hand. This approach reveals just how unpretentiously charming a good carrot cake can be.
There’s a magic in baking that connects me to childhood nostalgia, especially when I use the humble carrot as my hero. This version is packed with finely grated carrots, but what makes it different is its effortless nature — perfect for busy weekends or spontaneous dessert cravings. Plus, it smells like a cozy kitchen, welcoming everyone to indulge.
Simple Carrot Cake
Equipment
- Grater
- Mixing bowls
- Whisk or Spoon
- Cake Pan
Ingredients
- 2 cups finely grated carrots about 2 large carrots
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 3 eggs large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a cake pan to prevent sticking.
- Grate the carrots finely using a grater, then set aside.
- In a large mixing bowl, whisk together the eggs and sugar until the mixture becomes slightly frothy and pale in color.
- Pour in the vegetable oil and continue whisking until the mixture is smooth and well combined.
- In another bowl, sift together the flour, cinnamon, baking powder, and salt to ensure even distribution of the dry ingredients.
- Gradually fold the dry mixture into the wet ingredients, stirring gently until just combined to keep the batter light.
- Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Pour the batter into your prepared cake pan, spreading it out evenly with a spatula for a smooth top.
- Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice the cooled cake and serve it as is, or with your favorite icing or topping.
It’s proof that baking doesn’t have to be complicated to be truly satisfying. With minimal fuss, you end up with a cake that tastes like a cherished secret, waiting to be shared with those you love.
