Carrot Cake
A soft and tender carrot cake made with fresh carrots, walnuts, and warm cinnamon. Lightly sweet and easy to prepare, it’s perfect for everyday baking, afternoon coffee, or sharing at the table.
Servings: 12
Ingredients:
- 3 eggs
- 1 cup sugar
- ½ cup oil
- 1 cup milk
- 2½ cups flour
- 2 tsp baking powder, 1 packet, 14 g
- 1 tsp vanilla powder or extract, 1 packet, 9 g
- 1½ cups carrots, finely shredded, about 3 medium carrots
- 1 cup walnuts, chopped
- 1 tbsp cinnamon
- ½ tsp salt, optional
Method:
Start Cooking- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk the eggs and sugar until smooth and slightly lighter in color.
- Add the oil, milk, and vanilla. Whisk until fully combined.
- In a separate bowl, mix the flour, baking powder, cinnamon, and salt if using.
- Add the dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
- Fold in the shredded carrots and chopped walnuts.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 15–20 minutes, then remove from the pan and allow it to cool completely on a rack before slicing. Bon appétit.
Kitchen Tools:
- Hand mixer optional
- Box grater or food chopper
Notes:
From the kitchen
- Finely shredded carrots blend better into the batter and create a softer crumb.
- Avoid overmixing after adding the flour to keep the cake tender.
- If using a food processor, pulse carrots briefly so they do not become puree.
- Transfer cream cheese frosting to a piping bag fitted with a round tip (or cut the tip of the bag).
- Starting at the top edge of the bundt cake, pipe straight lines downward toward the base.
- Leave small gaps between each line so the cake shows through.
- Continue around the cake until the entire ring is decorated.
- Add ½ cup raisins or shredded coconut for extra texture.
- Replace walnuts with pecans.
- Add ½ tsp ginger for a warmer spice profile
- Top the cake with cream cheese frosting for the classic version, or use vanilla cream for a lighter, softer finish.
- Serve with coffee, tea, or milk.
- Dust with powdered sugar before serving.
- Great for potlucks, gatherings, or celebrations.
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Nutrition:
Calories: 342 kcal | Carbohydrates: 41 g | Protein: 7 g | Fat: 18 g | Saturated Fat: 2 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 7 g | Trans Fat: 0.04 g | Cholesterol: 44 mg | Sodium: 120 mg | Potassium: 174 mg | Fiber: 2 g | Sugar: 19 g | Vitamin A: 2770 IU | Vitamin C: 1 mg | Calcium: 96 mg | Iron: 2 mg
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Carrots
WHY WE LOVE IT
Carrots add natural sweetness and moisture to baked goods, giving carrot cake its soft texture and warm flavor.
A LITTLE STORY
Carrot cake traces back to medieval Europe, when carrots were used to sweeten puddings because sugar was expensive. The cake became especially popular during World War II when carrots helped add sweetness and moisture while sugar was rationed.
DID YOU KNOW?
Carrots contain beta-carotene, which the body converts into vitamin A. Although carrot cake includes vegetables, it is still a classic dessert often served with tangy cream cheese frosting.
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