Simple Carrot Cake
This carrot cake features a moist, tender crumb made with finely grated carrots and a few pantry staples. It involves mixing the ingredients, baking until golden, and revealing a fragrant, inviting dessert with a slightly dense yet tender texture.
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.
